Wasfetna

Basbousa

Semolina cake soaked in syrup, with an almond in the center of each square — a dessert that never fails anyone.

Vegetarian

Basbousa
Cooking time
1 hr 20 min
Hands-on time
15 min
Free time
30 min
Difficulty
Easy
Cuisine
Egyptian
Calories
520
Contains
Nuts, Gluten, Dairy, Sesame

The first sweet treat every girl and boy learns in the family kitchen: mix, spread, bake, and drizzle with syrup. Basbousa is the epitome of semolina—simple, foolproof, and the tray is emptied before it cools.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

For the basbousa

For the syrup

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Shopping list

Equipment

  • Small pot for the syrup — It cools while the basbousa bakes — hot on hot gives a wet crumb.
  • Tray greased with tahini — Tahini, not oil — it is what gives the base its taste and color.

Method

  1. Prepare the syrup and let it cool.

    10 minYou can walk away
    You’ll know it’s ready when

    The syrup is made and cold.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

  2. Lightly mix the basbousa ingredients and spread them in a tray greased with tahini, and smooth the surface.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Don't mix for too long — semolina doesn't like to be kneaded.

  3. Cut it into squares and place an almond on each square, then let it rest for a quarter of an hour.

    15 minYou can walk away
    You’ll know it’s ready when

    The knife has reached the bottom, and the squares are even with an almond on each one.

    Tip: Dip the knife in water between one cut and the next so the batter does not stick to it.

  4. Bake it at 180°.

    30 minYou can walk away
    You’ll know it’s ready when

    The top is golden and the edges have browned.

    Tip: Preheat the oven and monitor the color in the last few minutes.

  5. Pour the cold syrup over it as soon as it comes out hot and let it absorb it before serving.

    20 minYou can walk away
    You’ll know it’s ready when

    The syrup has disappeared from the surface and the basbousa has absorbed it down to the bottom.

    Tip: Pour the syrup in batches rather than all at once — it spreads over the whole tray instead of running to the edges.

What this teaches

More from Desserts