Basbousa — Semolina Yogurt Cake

Middle Eastern Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

Dense, fragrant semolina cake soaked in rose-and-orange-flower syrup, topped with blanched almonds.
Basbousa appears on Arab tables at tea time, after dinner, and certainly at Pascha. Simple enough for
a weekday bake, elegant enough for company.

FASTING LEVEL: Non-Fasting (yogurt, butter, milk, eggs optional)

SERVINGS: 12
TIME: 1 hour

INGREDIENTS:
For the cake:
- 400 g fine semolina
- 150 g Greek yogurt
- 200 g sugar
- 150 g melted butter or ghee
- 100 ml whole milk
- 2 eggs (optional — a vegetarian version omits these)
- 1 teaspoon baking powder
- 1 tablespoon rosewater
- 1 tablespoon orange blossom water
- Zest of 1 orange
- Pinch of salt
- 50 g coconut (optional but traditional)
- 30 blanched whole almonds, for decorating

For the syrup:
- 300 g sugar
- 200 ml water
- Juice of 0.5 lemon
- 1 tablespoon rosewater
- 1 tablespoon orange blossom water

METHOD:
1. Make syrup first. Combine sugar, water, and lemon juice. Simmer 10 minutes. Stir in rosewater and orange blossom water. Cool completely.
2. In a large bowl, combine semolina, sugar, coconut (if using), baking powder, and salt.
3. In another bowl, whisk yogurt, melted butter, milk, eggs (if using), rosewater, orange blossom water, and orange zest.
4. Combine wet and dry ingredients. Mix well. Rest 15 minutes to let the semolina absorb moisture.
5. Pour into a buttered 23×33 cm baking dish. Smooth the top.
6. With a sharp knife, score the surface into diamonds (each about 5 cm). Press a blanched almond into the centre of each diamond.
7. Bake at 180C (350F) for 30-35 minutes until golden and a toothpick comes out clean.
8. Immediately pour the cold syrup evenly over the hot cake — it will sizzle. You may not need all the syrup; stop when no more absorbs.
9. Rest at least 2 hours to allow full absorption. Cut fully along score lines. Serve at room temperature.

NOTES:
- The cold-syrup-on-hot-cake rule applies to all Middle Eastern syrup pastries. Warm syrup on warm cake gives a sticky, never-soaking result.
- The eggless version, using extra yogurt and milk, is appropriate for dairy-friendly fasting days (weekly Wednesday/Friday dairy-permitted days in some Orthodox traditions).
- Basbousa keeps well for 4-5 days in an airtight container. It actually improves in texture after 24 hours.
- Common variations: add 150 g ricotta to the batter for harissa-style richness; use tahini instead of some of the butter for a nuttier cake.

NUTRITION (per slice, approximate):
Calories: 360 | Protein: 6 g | Carbohydrates: 58 g | Fat: 13 g | Fibre: 1 g