Basbousa (also known as
Revani,
Namoura, or
Hareeseh) is a traditional Middle Eastern and Mediterranean semolina cake soaked in a fragrant, floral sugar syrup. It is beloved for its moist, granular texture, golden crust, and delicate perfume of rose water or orange blossom water.
Traditional Egyptian Basbousa Recipe
Ingredients
For the Aromatic Sugar Syrup:
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$1\frac{1}{2}\text{ cups}$ granulated sugar
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$1\frac{1}{2}\text{ cups}$ water
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$1\text{ tablespoon}$ fresh lemon juice
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$1\text{ teaspoon}$ rose water or orange blossom water
For the Cake Batter:
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$2\text{ cups}$ coarse semolina (sooji)
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$\frac{1}{2}\text{ cup}$ unsalted ghee or melted butter
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$\frac{1}{2}\text{ cup}$ granulated sugar
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$\frac{1}{2}\text{ cup}$ unsweetened desiccated coconut (optional, but traditional)
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$\frac{1}{2}\text{ teaspoon}$ baking powder
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$\frac{3}{4}\text{ cup}$ plain whole-milk yogurt
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Blanched almonds or pistachios for topping
Step-by-Step Instructions
1.Make the Sugar Syrup:Prepare first so it cools before pouring.
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Combine the sugar, water, and lemon juice in a small saucepan over medium heat.
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Bring to a boil, then reduce heat and simmer gently for 8 to 10 minutes until slightly thickened.
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Remove from heat and stir in the rose water or orange blossom water. Set aside to cool completely to room temperature.
2.Coat the Semolina:Ensures a moist, crumbly texture.
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Preheat your oven to $375^\circ\text{F}$ ($190^\circ\text{C}$) and grease a $9\times13$-inch baking dish with ghee or tahini.
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In a large bowl, mix the coarse semolina with the melted ghee or butter. Rub the mixture together with your fingertips for 2–3 minutes so every grain of semolina is coated in fat.
3.Mix and Rest the Batter:
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Stir in the sugar, desiccated coconut, and baking powder.
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Fold in the plain yogurt until a thick, cohesive dough forms (do not overmix).
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Press the batter evenly into the prepared baking dish using your hands or the back of a spoon. Let it rest at room temperature for 15 minutes to allow the semolina to absorb the liquids.
4.Score and Decorate:
Using a sharp knife, gently score a diamond or square grid pattern into the surface of the batter. Press a whole blanched almond or pistachio half into the center of each scored square.
5.Bake and Soak:Hot cake meets cooled syrup.
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Bake for 30 to 35 minutes until the top is deep golden brown and the edges are crisp.
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Remove from the oven and immediately pour the cooled syrup evenly over the hot cake.
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Allow the basbousa to sit at room temperature for at least 1 to 2 hours so the semolina fully absorbs the syrup before slicing along the scored lines.
Key Tips for the Best Basbousa
| Technique |
Rationale |
| Coarse vs. Fine Semolina |
Always use coarse semolina. Fine semolina turns gummy, whereas coarse semolina absorbs syrup while retaining its signature granular bite. |
| Hot Cake + Cold Syrup |
Pouring cooled syrup over a piping-hot cake ensures quick, deep absorption without turning the bottom soggy. |
| Ghee over Butter |
Clarified butter (ghee) gives a rich, nutty flavor and prevents excess milk solids from burning during baking. |
