Basbousa Recipe – Eats Now

Name: Basbousa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Basbousa batter:; 1 cup guee or butter,melted.; 1/2 cup super fine sugar.; 2 cups semolina flour.; 1/3 cup coconut.; (3/4 to 1) cup full cream milk.; 3 tbsp heavy cream.; 1/4 cup syrup; Syrup:; 1 1/2 cup superfine sugar.; 1 1/2 cup water.; 1/4 tsp lemon juice.

Servings: persons

For Basbousa batter:
1 cup guee or butter,melted.
1/2 cup super fine sugar.
2 cups semolina flour.
1/3 cup coconut.
(3/4 to 1) cup full cream milk.
3 tbsp heavy cream.
1/4 cup syrup
Syrup:
1 1/2 cup superfine sugar.
1 1/2 cup water.
1/4 tsp lemon juice.

1
For syrup:
2
Heat sugar and water over medium heat till sugar is dissolved,then boil for 5 minutes add the lemon juice and let it cool.
3
For Basbousa:
4
Preheat oven to375f,position rack in center of oven.Grease a 9 inchx1/2 inch in hight pan or heatproof glass dish with ghee or melted butter.
5
In a large bowl,mix semolina flour,sugar and coconut together.Melt the ghee or melted butter and add it to the mix and rubb all togother with your fingertips till all semolina are moistened.
6
Make a well in center and pour in the milk,1/4 cup syrup and cream.Using your hand,mix all ingridients together in folding and stirring motions.You may add more milk if necessary(the batter should be muddy).
7
Pour mixture in dish or pan.Dump your hand with water and level the top using your hands.
8
Bake for 30 minutes,till edges are brown in color and surface is golden.Immidiately take it out of oven and using a tablespoon pour the cold syrup over every part of the dish till it can not absorb anymore.Leave it on a rack for 30 minutes in order that all syrup is absorbed.Don't cut any piece while hot.It should be completly cold.
9
keep it in room temperature,do not refrigerate.Any leftover may be stored in an airtight container in room temperature.

1051

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For Basbousa batter:, 1 cup guee or butter,melted., 1/2 cup super fine sugar., 2 cups semolina flour., and more.

Yes, Basbousa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basbousa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions