🇪🇬 Egypt · Dessert
Basbousa
By eatmundo · August 4, 2026
🇪🇬 EGA dense, syrup-soaked semolina cake popular throughout Egypt. It features a sweet coconut-infused batter that is baked to perfection and finished with a fragrant rose water syrup.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat the oven to 190°C (375°F) and grease a shallow square pan with a little ghee.
- 2
Mix 200g semolina, 100g sugar, 50g coconut, and 1 tsp baking powder in a large bowl.
- 3
Melt 50g ghee and fold it into the semolina mixture along with 100g yogurt until incorporated.
- 4
Spread the thick batter evenly into the prepared pan using a flat spatula.
- 5
Bake for 20-25 minutes until the edges are golden brown.
- 6
While it bakes, combine sugar and water in a pot, simmer, then stir in 1 tsp rose water.
- 7
Cut the hot Basbousa into diamond shapes immediately after taking it out of the oven.
- 8
Pour the cool syrup over the hot cake and let it absorb completely for 10 minutes before serving.
Frequently Asked Questions
Why is my Basbousa dry?+
You likely over-baked it or didn't add enough syrup; ensure the syrup is cool and the cake is hot.
Can I use butter instead of ghee?+
You can, but ghee provides a more authentic, rich, and nutty flavor profile.
Is semolina flour the same as durum wheat semolina?+
Yes, use fine semolina for the smoothest texture in Basbousa.
Should I refrigerate it?+
Basbousa is best stored at room temperature for up to 3 days to maintain its texture.
🇪🇬 EGMundo Match
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