EgyptianEgyptian Basbousa with Almonds
A moist semolina cake made with yogurt and ghee, scored into diamonds with an almond on each, baked until deep golden and soaked in cool sugar syrup.
- Prep:
- 20 minutes
- Cook:
- 45 minutes
- Waiting:
- 1 hour (Let the basbousa soak up the syrup for at least 1 hour before cutting.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Syrup
10 minutesMedium heatMake the syrup: boil the syrup sugar with the water for 8 to 10 minutes, add the lemon juice and leave it to cool completely.
Success cueThe syrup is slightly thick and clear.
- 02
Pan
5 minutesHeat the oven to 180°C and grease a 25 cm round or square pan with 10 g of the ghee.
Success cueThe pan is evenly greased.
- 03
Mixing
5 minutesMix the semolina, sugar and baking powder in a bowl. Add the yogurt, the rest of the ghee, melted, and the vanilla, and mix with a spatula until even, without beating.
Success cueA thick, even batter.
- 04
Scoring
20 minutesSpread the mixture in the pan, smooth the top and leave it for 15 minutes. Score it into diamonds and press an almond into each.
Success cueClear diamond lines with an almond in each.
- 05
Baking
35 minutesOven heatBake for 30 to 35 minutes, until deep golden on top and at the edges.
Success cueDeep golden top and edges pulling from the pan.
- 06
Syrup soak
1 hourPour the cool syrup over the hot basbousa as soon as it comes out of the oven, and leave it for at least 1 hour to soak in before cutting.
Success cueThe syrup is fully absorbed and the top is glossy.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Resting the batter for 15 minutes before baking lets the semolina absorb the liquid, so the cake is soft, not grainy.
- • Cool syrup on hot basbousa keeps it moist without turning it soggy.
- • Mix gently; beating makes basbousa tough.
Common mistakes
- • Pouring hot syrup on hot basbousa, which makes it soggy.
- • Underbaking it, so the center stays pale and dense.
Serving ideasServe at room temperature with tea or Arabic coffee.
Potential allergens
Milk, Wheat / gluten, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I add coconut?
Yes. Replace 50 g of the semolina with desiccated coconut for a softer, coconut-flavored basbousa.
How long does basbousa keep?
Up to 4 days at room temperature, covered. Do not refrigerate it, or it hardens.
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