Basbousa
A classic Middle Eastern dessert perfect for any occasion however widely enjoyed during Ramadan days. Basbousa is popular from Egypt to Kuwait and even in the Balkans (known as revani or ravani), though its name and recipe may vary slightly by region.
My basbousa recipe strays a bit from the classic with the addition of almond flour for an added depth of flavor.
Enjoy!
Basbousa (Middle Eastern Semolina Cake)
Basbousa is a type of semolina cake traditionally cut into diamond shapes with a nut placed on top. It’s enjoyed across the Middle East, though it goes by different names depending on the region.
Ingredients
- 1 cups semolina
- 1 cup almond flour
- 1 cup desiccated coconut
- ½ cup sugar
- ½ cup melted butter
- 2 teaspoons baking powder
- 1.2 teaspoon salt
- 1 cup yogurt
- ½ cup milk
- a few whole blanched almonds
For the syrup:
- 1 ½ cups sugar
- 1 ½ cups water
- 1 teaspoon orange blossom extract
Instructions
- In a bowl whisk together the semolina, almond flour, coconut flour, baking powder and salt. In another bowl mix together the sugar, melted butter, yogurt and milk. Pour the wet mix over the dry mix. Mix until smooth.
- Place parchment paper in deep baking dish and put the batter in. Cut the dough into squares or diamond shapes and place a whole almond in the center of each shape. Bake in a preheated oven for about 40 mins or until the top turns a golden brown.
- Meanwhile prepare the syrup by adding the sugar and water in a deep saucepan. After the sugar has melted let it boil for about 5-10 mins. Remove from heat and add the orange blossom extract.
- Once the cake is out of the oven pour the whole syrup all over the cake and allow it to soak in. Serve when its completely cool.
Notes
Tried this recipe?Let us know how it was!
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