Egyptian Basbousa with Coconut (Print Version)

Moist Egyptian semolina cake enhanced with coconut, almonds, and fragrant syrup, ideal for tea or celebrations.

# Components:

→ Basbousa

01 - 1 ½ cups fine semolina
02 - 1 cup granulated sugar
03 - 1 cup unsweetened desiccated coconut
04 - 1 cup plain yogurt
05 - ½ cup unsalted butter, melted
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon salt
09 - 12 whole blanched almonds, for garnish

→ Syrup

10 - 1 cup granulated sugar
11 - ¾ cup water
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - In a large bowl, combine semolina, sugar, coconut, baking powder, and salt. Stir thoroughly.
03 - Add yogurt, melted butter, and vanilla extract to dry mixture. Stir until a thick batter forms.
04 - Evenly spread the batter into the prepared pan. Score the surface into 12 squares or diamonds, and place an almond on each piece.
05 - Bake for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
06 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat and add rose or orange blossom water if using. Allow to cool.
07 - Once the cake is baked, immediately pour the cooled syrup evenly over the hot basbousa.
08 - Let the basbousa cool completely. Re-cut along scored lines and serve.

# Expert Advice:

01 -
  • The yogurt keeps every bite tender and surprisingly moist, so there's no dry crumb in sight.
  • That warm syrup poured over hot cake creates pockets of sweetness that soak in while it cools, making it more delicious the next day.
  • It's forgiving enough for beginners but impressive enough to bring to any gathering.
02 -
  • Pouring cooled syrup over hot cake is non-negotiable; if you wait too long, it won't soak in the same way and the texture will suffer.
  • Don't skip scoring the top before baking, or you'll end up trying to cut through set semolina and almonds, which is far messier than it sounds.
  • The yogurt is doing real work here—don't try to substitute it entirely with milk or your basbousa will be dense and heavy.
03 -
  • For extra richness and a subtle tang, replace half the yogurt with sour cream—it creates an even more luxurious crumb.
  • If your pan isn't exactly 9x9, don't stress; just spread the batter as evenly as you can and adjust baking time by a few minutes if needed.
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