Semolina Cake with Rose Water Syrup – Middle Eastern Basbousa

This sweet Semolina Cake with Rose Water Syrup – Middle Eastern Basbousa is a simple and yummy dessert that is rich in sweetness and so good! Basbousa is made with a few ingredients and has an abundance of flavor! It is soaked in a simple sweet rose water syrup, cut into squares or triangle shapes, and topped with almonds.

this RECIPE!

Basbousa’s cake texture is coarse, fluffy, and buttery! It does contain a lot of sugar, but every bite is well worth the calories! It’s a perfect baked dessert that pairs well with a cup of tea or coffee!

A lot of my followers have been asking where exactly I am from, let me explain… I’m Armenian with a Middle Eastern background, mainly from Egypt. Most of the foods we grew up with were from the Middle East. This recipe is one of my favorites because not only is it easy to make it’s also extremely delicious!

Growing up my mom would make Basbousa only for special events. I remember Basbousa being one of many desserts that would be on our dessert table. We would seriously have a “galore” of Armenian and Middle Eastern Pastries! Although we would have different desserts spread throughout the table, I would choose Basbousa over and over again! Believe it or not, I prefer Basbousa over Baklava! I know that sounds a bit crazy but that is my preference. I love it so much! Don’t get me wrong, I love Baklava, but not the way I love Basbousa, it holds a special place in my heart and taste buds! 😋

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THIS PERFECT SEMOLINA CAKE WITH ROSE WATER SYRUP – MIDDLE EASTERN BASBOUSA DESSERT

• WHAT IS BASBOUSA?
• THE KEY 🔑 TO THIS BASBOUSA RECIPE
• WHAT IS SEMOLINA?
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THIS BASBOUSA DESSERT
• STEPS TO MAKE THIS BASBOUSA RECIPE
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• JUMP TO RECIPE CARD
  

WHAT IS BASBOUSA?

Basbousa is an ancient sweet dessert made in the 10th century and is typically made in Middle Eastern Egyptian cuisine. It is named and made in a few different ways depending on the region. Here are a few other ways to name this Basbousa recipe – Harisa (Arabic), Shamali (Armenian/Greek), and Revane (Bulgarian). It is a very popular dessert in the Middle East, especially served during Ramadan. I have noticed Basbousa is made in many different ways and used with different ingredients such as Farina which replaced Semolina (or combined), milk which is replaced with yogurt, and some use flour in their recipes. Some add Orange blossom instead of Rose water or add both. As a matter of fact, I prefer this version over others I have tried.

THE KEY 🔑 TO THIS BASBOUSA RECIPE

As I have mentioned above, I have tried many different types of Basbousa but this recipe is one of my favorites! Although some are too sweet or too dry here are a few key ideas I suggest before making this recipe.

The Key to Making Basbousa…

• Don’t overbake
• Make sure your syrup isn’t too watery
• After baking the texture should be fluffy and moist
• Pour syrup while Basbousa is Hot
• Allow the syrup to soak before serving and seal well
• Refrigerate after serving

WHAT IS SEMOLINA?

You can find Semonlia flour in any international market in the ethnic food aisle. Semonlina is a durum wheat flour that comes in a variety of different sizes. This cake uses fine-grained semolina flour. Another key point, using a fine course helps the texture and density of the cake become fluffier.

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🍴INGREDIENTS YOU’LL NEED TO MAKE THIS BASBOUSA DESSERT

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed Ingredients in Recipe Card down below)

Semolina Batter

• 2 cups Semolina
• 2 cups Greek Yogurt (optional: vanilla flavored)
• 3/4 cups Unsalted Butter
• 1 cup Sugar
• 2 tablespoons Baking Powder

Syrup

• 2 1/3 cup Water
• 2 1/2 cup Sugar
• 1 1/2 teaspoon Lemon Juice (freshly squeezed)
• 1 Lemon Slice
• 6 tablespoons Rose Water

Toppings

• Almonds

Baking Material

• 12″ round baking pan

STEPS TO MAKE THIS BASBOUSA RECIPE

STEP 1: SYRUP

Start by adding sugar to water and rose water and boil for 10 min on medium heat. Reduce heat to low and simmer for another 10 minutes. Add lemon juice and lemon slice boil on low heat for another 2 minutes and remove. Lastly, set aside and allow this to cool off (once it has cooled off you’ll see the syrup become thicker).

STEP 2: MIXING BATTER

Spread Butter around the entire 12″ round baking pan and set aside (you can always use ghee, oil, or a non-stick baking spray instead). Next, mix your dry ingredients; semolina, sugar, baking powder and set aside. In a separate larger bowl mix yogurt and butter and whisk for 3-5 minutes together until it forms into a creamy consistency (another key point, make sure your yogurt and butter are at room temperature).

If you like, keep scrolling down to the printable recipe card for a list of full ingredients and instructions. You can also click on the “Jump to Recipe” button at the top of the page! 😀

Next, gradually add your dry ingredients to your wet ingredients 1 cup at a time until you reach a moist grainy texture. Pour and spread the batter evenly into your pre-buttered baking pan. As a result, the batter should fill the pan halfway. Tap the bottom of the baking pan against a flat surface to release air bubbles as you spread out evenly. Place plastic liner over batter and place into the fridge for 1 hour (this step will also allow semolina to soak and rise. It will also be an easier way of cutting into it). One hour later, wet the rubber baking brush and brush over the top of Basbousa to make a smoother surface.

STEP 3: CUTTING PATTERN

As can be seen below, we have dotted diagrams of how to cut into your Basbousa dessert and create a professional look! Another key point, is that you will need to wipe the knife and butter your knife each time you cut into your Basbousa.

How to cut Basbousa professionally:

• The first step, dunk the knife into butter and cut it down vertically
• In the second step, cut horizontally
• In the third step, cut into a quarter by cutting an X-shape

• The fourth step, cut into a V shape. Make your way around doing the same V shape. Start cutting your V at least 1/2″ away from the center.
• In the fifth step, cut a smaller V shape into the larger V shape, all around.
• In the last step, cut downwards in each quarter space, all around.

Place (your choice) of Almonds on each diamond shape Basbousa. In the last layer, I placed an almond on every other Basbousa piece so it would not be too overwhelming.

STEP 4: BAKING

Lastly, set Basbousa in a preheated oven on the center rack at 350° degrees and bake for 25 minutes rotating every 10 minutes in between. You will notice within the baking period time the batter will be jiggly. Once your batter sets and slightly firms up, remove it carefully from the oven. Cut it into your design once again for a cleaner look. Set Basbousa back into the oven and bake for another 20 minutes until golden color.

STEP 5: POURING SYRUP

Once Basbousa has finished baking, while it’s still hot, pour your syrup over cover it with foil, and have it sit for a few minutes to soak up the syrup. After about 5 minutes it’s time to enjoy!

TIPS:

• Cooking time might vary depending on pan size and different ovens. Make sure not to overbake your Basbousa! Cooking time varies so please keep your eye 👀 out not to overcook your Basbousa!
• Also, you can always choose different patterns to cut your Babousa. Another keynote – if you want an easier way to design your Basbousa, you can use a rectangular dish that measures 12″ x 9″ and cut vertically and horizontally. As a result, this will give you larger squares as a design.

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance! 

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