For an extra touch of flavor, add a pinch of cardamom or a teaspoon of orange blossom water to the syrup. If you don't have rose water, you can substitute it with orange blossom water or vanilla extract, although the flavor will be different. The resting period for the batter is crucial for achieving a moist and tender Basboosa. Don't skip it! Store leftover Basboosa in an airtight container at room temperature for up to 3 days.
Basboosa
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS69
Embark on a sensory journey to the Middle East with Basboosa, a delightful semolina cake infused with the delicate fragrance of rosewater. This simple yet elegant dessert is perfect for any occasion, offering a tender crumb and a lusciously sweet syrup that will captivate your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol1 mg
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Fiber1 g
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Protein4 g
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Saturated Fat2 g
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Sodium102 mg
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Sugar40 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a medium bowl, combine the semolina flour, 1/2 cup sugar, yogurt, vegetable oil, shredded coconut, and baking powder. Mix well until a smooth batter forms. (Prep time: 5 minutes)
02 Step
Recipe View 30 mins Let the batter rest for 30 minutes. This allows the semolina to absorb the moisture, resulting in a more tender cake. (Rest time: 30 minutes)
03 Step
Recipe View 2 mins While the batter rests, prepare the rosewater syrup. In a small saucepan, combine the water, 1 3/4 cups sugar, and rose water. (Prep time: 2 minutes)
04 Step
Recipe View 7 mins Bring the syrup to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Once boiling, reduce the heat and simmer for 3-4 minutes, allowing the syrup to thicken slightly. Remove from heat and set aside to cool to room temperature. (Cook time: 5-7 minutes)
05 Step
Recipe View 5 mins Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. (Prep time: 5 minutes)
06 Step
Recipe View 3 mins Pour the semolina batter into the prepared baking pan and spread evenly. Use a knife to score the surface of the batter into squares or diamond shapes. (Prep time: 3 minutes)
07 Step
Recipe View 2 mins Place an almond half in the center of each square or diamond. (Prep time: 2 minutes)
08 Step
Recipe View 20 mins Bake in the preheated oven for 20 minutes, or until the edges of the cake are lightly golden brown. (Bake time: 20 minutes)
09 Step
Recipe View 3 mins Switch the oven to broil and broil for 2-3 minutes, or until the top is golden brown. Watch carefully to prevent burning! (Broil time: 2-3 minutes)
10 Step
Recipe View 1 mins Remove the Basboosa from the oven and immediately pour the cooled rosewater syrup evenly over the hot cake. The syrup will be absorbed as it cools. (Prep time: 1 minute)
11 Step
Recipe View 0 mins Allow the Basboosa to cool completely before serving. This allows the syrup to fully absorb and the flavors to meld together. Serve warm or at room temperature.
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Jarrod Beier
Jun 6, 2025I've made Basboosa before, but this recipe is by far the best. The resting period made a huge difference in the texture.
Alverta Koelpin
Mar 12, 2025Easy to follow and the results were delicious! My family loved it.
Una Okeefe
Sep 11, 2024I added a pinch of cardamom to the syrup and it was a game-changer! Thanks for the great recipe.
Broderick Mraz
Sep 11, 2024This recipe is amazing! The Basboosa turned out perfectly moist and the rosewater syrup was just the right amount of sweetness.