Basbousa Recipe – Eats Now

Name: Basbousa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups plus 1 tablespoon sugar; Juice of 1/2 lemon; 1 teaspoon rose water, or to taste, optional; 8 tablespoons (1 stick) butter, plus more for the pan; 1/2 cup blanched almonds, very finely chopped or ground in a food processor; 1/2 cup whole-milk yogurt; 1 1/4 cups semolina (coarse durum flour); 1 teaspoon baking powder; 1 1/2 teaspoons vanilla extract; 1 cup heavy cream, preferably not ultrapasteurized

Servings: persons

1
Put 1 1/2 cups of the sugar, the lemon juice, and 1/2 cup water in a saucepan and bring to a boil.
2
Simmer until the mixture is thick and syrupy, about 5 minutes.
3
Stir in the rose water if youre using it.
4
Remove from the heat; when it has cooled, refrigerate until ready to use it.
5
Preheat the oven to 375F.
6
Place half the butter in a skillet over medium-high heat.
7
When the butter foam subsides, add the almonds.
8
Cook, stirring constantly, until they are lightly browned, about 5 minutes.
9
Beat the yogurt and 1 cup of the remaining sugar together in a large bowl.
10
Add the almonds and the butter they were cooked in, the semolina, baking powder, and 1 teaspoon of the vanilla extract, and beat until thoroughly blended.
11
Grease a 9-inch square baking pan and add the batter.
12
Cook for about 30 minutes, until the cake is lightly browned.
13
Whip the cream until it holds soft peaks, then whip 1 minute more, incorporating the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla.
14
Pour the syrup over the basbousa and cut it as you would brownies.
15
Put it back in the oven and bake for 3 minutes more.
16
Melt the remaining 4 tablespoons (1/2 stick) butter and pour it over the basbousa.
17
Let rest for a few minutes, then serve warm with the whipped cream.

1018

kcal

Calories

Fat

133

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 10 ingredients. The key ingredients include: 2 1/2 cups plus 1 tablespoon sugar, Juice of 1/2 lemon, 1 teaspoon rose water, or to taste, optional, 8 tablespoons (1 stick) butter, plus more for the pan, 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