Basbousa(Semolina Cake) Recipe
Basbousa is a traditional Arabian semolina-based cake that is soaked in syrup, then studded with almonds.
This Libyan variety includes desiccated coconut in the cake mixture and date-paste that is sandwiched between the two layers of semolina cake..
Libyans enjoy their basbousa bil tamr with qas cream, and pair it with Arabic ardamom coffee on the side.
FREQUENTLY ASKED QUESTIONS
Is Basbousa the same as Namoura? Yes – they are the same thing! Basbousa is the Egyptian version and Namoura is the Lebanese.
What is Namoura made of? Namoura is typically made using coarse Semolina, Greek yogurt, coconut, butter or ghee, sugar, baking powder and baking soda.
RECIPE INGREDIENTS
2 cups semolina
1 cup plain flour
1 cup dessicated coconut
1/2 cup sugar
1 cup melted butter
1 cup milk
1 tablespoon baking powder
1 tablespoon cinnamon
500g date-paste, cut into thin slices
1 cup blanched almonds
Syrup:
5 cups boiling water
3 cups sugar
2 tablespoons lemon juice
2 tablespoons thick honey (optional)
DIRECTIONS ON HOW TO MAKE BASBOUSA(SEMOLINA CAKE ) RECIPE
Preheat oven at 200°C degrees
Add all the syrup ingredients together, under medium heat, bring to boil, cook on low heat until reduced to half the amount. Remove from heat and set aside to cool.
In a bowl, mix all the liquid ingredients then add to the dry ingredients.
Brush a rectangle 20×30 oven proof dish, and spread half the basbousa mix.
Arrange date paste slices on top carefully, then add the remaining basbousa mix and spread.
With a sharp knife mark 12 equal squares into the top layer of semolian, decorate each with halved almonds.
Bake in oven until golden in colour. Pass a knife over the squares again, deepening the lines. Add the the cold syrup while the basbousa is still warm. Leave to rest before cutting and serving.
Serve warm or cold, with a spoonful of Qashta Cream.
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Ingredients
2 cups semolina
1 cup plain flour
1 cup dessicated coconut
1/2 cup sugar
1 cup melted butter
1 cup milk
1 tablespoon baking powder
1 tablespoon cinnamon
500g date-paste, cut into thin slices
1 cup blanched almonds
Syrup:
5 cups boiling water
3 cups sugar
2 tablespoons lemon juice
2 tablespoons thick honey (optional)
Instructions
- Preheat oven at 200°C degrees
- Add all the syrup ingredients together, under medium heat, bring to boil, cook on low heat until reduced to half the amount. Remove from heat and set aside to cool.
- In a bowl, mix all the liquid ingredients then add to the dry ingredients.
- Brush a rectangle 20x30 oven proof dish, and spread half the basbousa mix.
- Arrange date paste slices on top carefully, then add the remaining basbousa mix and spread.
- With a sharp knife mark 12 equal squares into the top layer of semolian, decorate each with halved almonds.
- Bake in oven until golden in colour. Pass a knife over the squares again, deepening the lines. Add the the cold syrup while the basbousa is still warm. Leave to rest before cutting and serving.
- Serve warm or cold, with a spoonful of Qashta Cream.
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Ingredients
2 cups semolina
1 cup plain flour
1 cup dessicated coconut
1/2 cup sugar
1 cup melted butter
1 cup milk
1 tablespoon baking powder
1 tablespoon cinnamon
500g date-paste, cut into thin slices
1 cup blanched almonds
Syrup:
5 cups boiling water
3 cups sugar
2 tablespoons lemon juice
2 tablespoons thick honey (optional)
Instructions
- Preheat oven at 200°C degrees
- Add all the syrup ingredients together, under medium heat, bring to boil, cook on low heat until reduced to half the amount. Remove from heat and set aside to cool.
- In a bowl, mix all the liquid ingredients then add to the dry ingredients.
- Brush a rectangle 20x30 oven proof dish, and spread half the basbousa mix.
- Arrange date paste slices on top carefully, then add the remaining basbousa mix and spread.
- With a sharp knife mark 12 equal squares into the top layer of semolian, decorate each with halved almonds.
- Bake in oven until golden in colour. Pass a knife over the squares again, deepening the lines. Add the the cold syrup while the basbousa is still warm. Leave to rest before cutting and serving.
- Serve warm or cold, with a spoonful of Qashta Cream.