Basbousa

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Make the syrup first: boil the sugar, water and lemon peel for 8 minutes, take off the heat, stir in the lemon juice and rosewater, and chill completely.

   Mark done Start 8 min timer

2. Combine the semolina, coconut, sugar, baking powder and salt.

   Mark done

3. Stir in the yoghurt, melted butter, vanilla and milk until you have a thick, scoopable batter.

   Mark done

4. Cover and rest 30 minutes so the semolina hydrates — this is what stops the finished cake being gritty.

   Mark done

5. Heat the oven to 180°C / 350°F. Brush a 25 cm square tin with tahini, which gives the traditional flavour and stops sticking.

   Mark done

6. Spread the batter in and level the top with a wet spatula.

   Mark done

7. Score into diamonds with a wet knife and press an almond into the centre of each.

   Mark done

8. Bake 35 to 40 minutes until deep golden brown and firm.

   Mark done Start 35 min timer

9. The moment it comes out, pour the cold syrup evenly over the entire surface. It will hiss and look like far too much liquid.

   Mark done

10. Leave to cool completely, at least 3 hours, by which time the syrup will have been fully absorbed. Cut through the score lines.

    Mark done

Chef’s Tips

• Hot cake, cold syrup. Reversed, the syrup sits on top and the cake stays dry.
• Rest the batter. Unhydrated semolina gives a sandy texture.
• It should look drowned when you pour the syrup on. Trust it.

Pairing Suggestions

• Arabic coffee or mint tea
• A scoop of clotted cream (kaymak)
• Fresh figs

Storage & Reheating

Keeps 5 days in an airtight tin at room temperature and freezes 2 months. Do not refrigerate — it dries out.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.