By eatmundo · July 12, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
9 matchesDishes 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.
Harissa (Egyptian Semolina Cake)In Egypt · same ingredients80%
Egyptian Nammoura (Basbousa)In Egypt · same ingredients67%
BasbousaIn Egypt · same ingredients67%
A fragrant, syrupy semolina cake soaked in floral-scented syrup. This classic Levantine dessert is beloved for its crumbly texture and sweet, nutty flavor profile.
According to eatmundo's ingredient comparison, the closest dish to Basbousa from another cuisine is Harissa (Egypt): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Preheat your oven to 180°C and grease a 25cm square baking pan with a touch of butter or tahini.
- 2
In a large bowl, whisk together 500g semolina, 200g sugar, 200g yogurt, 200g melted butter and 1 tsp baking powder until you have a smooth, thick batter.
- 3
Spread the batter evenly into the prepared pan and smooth the surface with a wet spatula.
- 4
Use a knife to gently score the top into diamond or square patterns, placing an almond in the center of each.
- 5
Bake for 30-35 minutes until the edges are deep golden brown and the top is firm to the touch.
- 6
While it bakes, combine 300g sugar and 200ml water in a saucepan; simmer for 10 minutes then stir in 1 tbsp rose water.
- 7
As soon as you remove the cake from the oven, pour the cold syrup over the hot cake to ensure maximum absorption.
- 8
Let the cake cool completely at room temperature for at least 2 hours so it sets and absorbs all the liquid.
Frequently Asked Questions
What is Basbousa?
Basbousa is a semolina-based cake from Lebanon, typically soaked in a sugar syrup flavored with rose water. Prepared with ingredients like butter, yogurt, and almonds, it is commonly served as a dessert during social gatherings or celebrations.
What type of semolina is best for Basbousa?
Use coarse or medium-grade semolina for the ideal grainy texture; fine semolina will result in a pasty, cake-like consistency.
At what temperature should I bake Basbousa?
Bake the Basbousa at 350°F (180°C) until the edges turn a deep golden brown, which usually takes about 30 to 35 minutes.
Should the syrup be hot or cold when poured over the cake?
Always pour cold simple syrup over the hot Basbousa immediately after removing it from the oven to ensure even absorption.
Why is my Basbousa falling apart when I cut it?
This happens if you cut it too soon; allow the dessert to rest and fully soak up the syrup for at least 2 hours before slicing.
🇱🇧AI-generated image
