Prep Time 15 Min
Cook Time 30 Min
Servings6 servings People
Calories450 kcal
(Perfect Syrup-Soaked Semolina Cake)
Basbousa shows up in my kitchen mostly during Ramadan or family gatherings, cut into diamonds and passed around after iftar. This take starts with caramelizing the sugar, which isn’t every version but adds a richer taste without much extra work. I first tried it from an old family notebook, and it’s stuck because it holds up well even if you’re rushing. In my experience, the key is patience with that caramel stage—last batch I made, I added the cream a hair early and got some lumps, but stirring low fixed it quick. No fancy tools needed, just a sturdy pot and oven-safe pan around 12 inches. Mixes in under 15 minutes if you measure ahead, bakes fast at 400°F. Syrup goes on hot so it soaks right in, leaving the top crisp while inside stays soft from the semolina and cream. My family eats it plain or with a sprinkle of coconut on top. Scales easy for bigger trays too. Total hands-on isn’t bad for something this satisfying fresh from the oven.
Basbousa shows up in my kitchen mostly during Ramadan or family gatherings, cut into diamonds and passed around after iftar. This take starts with caramelizing the sugar, which isn’t every version but adds a richer taste without much extra work. I first tried it from an old family notebook, and it’s stuck because it holds up well even if you’re rushing. In my experience, the key is patience with that caramel stage—last batch I made, I added the cream a hair early and got some lumps, but stirring low fixed it quick. No fancy tools needed, just a sturdy pot and oven-safe pan around 12 inches. Mixes in under 15 minutes if you measure ahead, bakes fast at 400°F. Syrup goes on hot so it soaks right in, leaving the top crisp while inside stays soft from the semolina and cream. My family eats it plain or with a sprinkle of coconut on top. Scales easy for bigger trays too. Total hands-on isn’t bad for something this satisfying fresh from the oven.
Ingredients
Main Batter
- 1 cup granulated sugar
- 2 tablespoons ghee (or clarified butter)
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 cups medium semolina
- ¼ cup shredded coconut
- 1 teaspoon baking powder
For the Syrup
- 2 cups granulated sugar
- 1½ cups water
- Juice of ½ lemon
Instructions
- Put 1 cup sugar and ¼ cup water in a saucepan. Heat over medium, let it boil without stirring till it turns amber caramel. Don’t walk away here.
- When color starts, stir in the 2 tablespoons ghee and 2 tablespoons butter till melted.
- Add the heavy cream and ¾ cup water. Keep on low, stirring till any caramel bits break down smooth—no sugar grit left.
- In a bowl, combine semolina, coconut, and baking powder. Mix dry stuff first.
- Pour still-warm liquid over dry ingredients. Fold gently by hand till even, no rushing or it’ll toughen.
- Spoon into a greased 12-inch pan. Spread level, tap sides couple times for bubbles.
- If you want flat top, dip a dough scraper in milk and smooth it.
- Bake 400°F about 20 minutes, till edges gold. Ovens vary, so check at 18.
- Right after sliding cake in, start syrup: 2 cups sugar + 1½ cups water in pot. Boil, wipe sides with brush to avoid crystals.
- Syrup boiling? Squeeze in lemon half, stir once, off heat.
- Out of oven, ladle hot syrup slow over cake till all absorbed.
- Rest on counter 2 hours or fridge half hour to firm for cutting.
Why You’ll Love This Recipe
- Caramel step builds flavor fast without hours of simmering.
- Semolina gives chewy bite balanced by creamy soak.
- Cuts neat for serving 6 at dinner, leftovers hold shape next day.
Chef’s Tips for Perfection
- Resist stirring caramel early, or it crystals up and restarts.
- Keep syrup hot for best absorption, but not boiling when pouring.
- Swap coconut for ground pistachios if you have them around.
Storage and Reheating
Covered at room temp, good one day. Fridge up to 4 days in pan, loosely wrapped. Reheat slice in microwave 10-15 seconds or oven 300°F till warm. Syrup separates some after fridge, but stirs back fine.
Nutritional Notes
Per serving: roughly 450 calories, 20g fat, 65g carbs, 4g protein. High from sugar and cream; portion accordingly.
