🇪🇬 Egypt · Dessert
Egyptian Nammoura (Basbousa)
By eatmundo · August 4, 2026
🇪🇬 EGA classic Egyptian semolina cake soaked in a fragrant sugar syrup. It is dense, moist, and typically garnished with almonds for a satisfying crunch.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and grease a 25cm square baking pan with a bit of ghee.
- 2
In a large bowl, mix the semolina, sugar, and baking powder until well combined.
- 3
Add the melted ghee to the semolina mixture and rub it in with your fingers until the texture resembles coarse wet sand.
- 4
Fold in the yogurt until you have a thick, consistent batter—do not overmix, or the cake will become tough.
- 5
Spread the mixture evenly into your prepared pan and smooth the surface with a spatula.
- 6
Score the top into diamond or square shapes and press a single almond into the center of each piece.
- 7
Bake for 30–35 minutes until the edges are golden brown and the top is firm to the touch.
- 8
While hot, pour the room temperature syrup evenly over the cake, letting it absorb completely before serving.
Frequently Asked Questions
Can I use butter instead of ghee?+
While butter works, ghee provides the authentic nutty aroma and texture that is central to the Egyptian style.
Should the syrup be hot or cold?+
The syrup should be at room temperature while the cake is piping hot; this contrast ensures the syrup penetrates deeply without making the cake soggy.
How do I know if it's done?+
Look for a deep golden brown color on the edges and a firm, springy center when pressed gently.
Why is my basbousa crumbly?+
If it crumbles too much, it might be due to not enough fat or over-baking; ensure you follow the ratio of ghee to semolina carefully.
🇪🇬 EGMundo Match
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