If you’re not an Arabian, chances are you’ve never heard of Basbousa. So please let me introduce you to this wonderful, easy, simple cake that requires 10 minutes to make.
If you are an Arabian, you probably know Basbosa by one of its many, many different names. The most famous name for this dessert is from Egypt where its called Basbosa, in Lebanon its called Namoura نموره, in Morocco and Jordan its called Hareesa هريسه, while in Turkey its called Revani.
No matter what its called, all these naming refer to one type of dessert. A dessert that is made using semolina flour and soaked in orange flower simple syrup. Like I said, this type of dessert is very simple to make, no mixer is needed, culinary skills required to make this are the following:
- how to use a wooden spoon to beat ingredients (if you’re lazy like me, go ahead, use your food processor mixer)
- how to grease a rectangular Pyrex dish
- how to place a rectangular Pyrex dish in the oven
- how to remove a rectangular Pyrex dish in the oven
- how to cut the Basbosa into diamond shapes (this is very hard, and am far from perfecting this yet)
The hardest part is obviously the last point, but hey, it you don’t strive for perfection, you can just omit it and cut these into square shapes, no one will complain!
A few notes about the recipe:
- If its not too sweet, its not Basbosa. It soaked in syrup. The recipe does make almost two cups of syrup, you might think its too much, but I assure you it’s not. Use all the syrup to soak the cake.
- The syrup must be made while the cake is in the oven. Let your syrup cool. And pour it over the cake while its still warm. Let the cake cool completely before serving.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 15 - 18 servings
Recipe adapted from Nestle desserts
Ingredients
- for the basbosa
- 1 stick butter
- 1 can (397 g) condensed milk
- 1 tsp baking powder
- 2 large eggs
- 2 cups (320) semolina
- 1 cup (100 g) dried coconut flakes
- 1 cup (250 ml) coconut milk (or water) for the syrup
- 1 1/2 cup (300 g) sugar
- 1 cup (250 ml) water
- 1 tsp lemon juice
- 1 tsp orange rosewater blossom
Steps
- Preheat the oven to 180C / 350 F / Gas mark 4.
- Grease a large rectangular Pyrex dish with butter. Set aside.
- In a large mixing bowl, use a large wooden spoon to mix the butter, condensed milk and baking powder. Add the eggs and mix until blended. Once they are mixed, add the semolina flour coconut flakes and coconut milk. Mix until all are incorporated.
- Pour into the prepared baking dish. Bake for 35 - 40 minutes (until the top is browned).
- Meanwhile, prepare the syrup. In a medium side pot, place the sugar and water over medium heat. Once they boil, simmer for 6 - 8 minutes. Remove from heat, add the lemon juice and orange blossom.
- Once the cake is ready, remove from the oven. Pour the syrup on the cake. Cool on a wire rack. Cool completely before serving.
There are many variations of this dessert, today am sharing the coconut Basbosa. The recipe is basically fool proof, with no skills required to make it. So you have no excuse not to make this. Once you do, you’ll be adding it to your favorite go-to desserts. But I warn you, don’t make this for your friends, because they’ll be asking you to make it every-single-time they meet you!
What do you think of this dessert? Ever had a semolina cake? Ever heard of basbosa? Please try this recipe and let me know what you think.
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