Skip to content
eatmundo

Egypt · Dessert

Basbousa

30 min
690 kcal
4 servings

By eatmundo · August 4, 2026

Basbousa🇪🇬AI-generated image

Same ingredients, elsewhere in the world

6 matches

Dishes from other countries' kitchens, made from the same core ingredients as Basbousa. The percentage is the share of ingredients the two recipes have in common.

Same technique: Syrup pastry22 recipes from 5 countriesSee all 6 matches

A 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.

According to eatmundo's ingredient comparison, the closest dish to Basbousa from another cuisine is Namoura (Lebanon): the two share 71% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How to Make It

  • 1

    First make the syrup: combine 200g sugar and 150ml water in a pot, bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in 1 tsp rose water and set aside to cool completely. Preheat the oven to 190°C (375°F) and grease a 20cm 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 150g yogurt until incorporated.

  • 4

    Spread the thick batter evenly into the prepared pan using a flat spatula, then let it rest for 15 minutes.

  • 5

    Bake for 20-25 minutes until the edges are golden brown.

  • 6

    Check that the cake is done: the top should be golden and a skewer inserted in the center should come out clean. Make sure the syrup made in step 1 has cooled to room temperature.

  • 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

What is Basbousa?

Basbousa is a traditional Egyptian semolina cake soaked in simple syrup, often flavored with rose water and made with coconut. It is typically served as a sweet dessert during festive occasions and gatherings.

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.

Keep exploring