🇱🇧 Lebanon · Dessert
Basbousa
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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 the semolina, sugar, yogurt, and 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 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 an hour before slicing.
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