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Basbousa recipe
Created by Amira Georgy
- Cuisine: Egyptian
- Prep Time: 20 min(s)
- Cook Time: 40 min(s)
- Makes 25–30 pieces
This sweet semolina cake topped with a rose-water and lemon syrup is incredibly easy to make.
Ingredients
2 ½ cups - coarse semolina1 cup - desiccated coconut
220 g (1 cup) - caster sugar
75 g (½ cup) - self-raising flour
200 g - thick yoghurt
200 g - unsalted butter, melted
1 tsp - vanilla extract
25–30 - blanched almonds
milk if needed
Syrup
330 g (1 ½ cups) - sugar
250 ml - water
1 tsp - lemon juice
1 tsp - rosewater
Preparation
Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk – but it should still be fairly stiff. Spread the mixture with your hands in a buttered 30 x 25 x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes until golden brown.Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.
Pour the syrup over the cake while the cake is still hot. Cool to serve.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Basbousa recipe then browse more Egyptian recipes, dessert recipes and our most popular hainanese chicken rice recipe.
Egyptian Restaurants
Displaying 4 of 4 Egyptian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | Princess Jasmine | Punchbowl | |
| 3. | Made In Africa Ethiopian Restaurant | Moorooka | |
| 4. | Cupido | Carlton |
Comments (24)
Previous
18 Feb 2013 11:43 AEST
mindy
bellarine
basbousa
oh wow.. just watched the show... i have an egyptian heritage and remember my nan making basbousa when i was young... i have not had it since she passed away in the 80's... now i have a recipe i shall make it for my family and hope to reignite the tradition for my children and their children
Agree(1 people agree)
Disagree(0 people disagree)
31 Dec 2012 01:32 AEST
Fran
Cawongla
Fool Proof
Have made this recipe lots of times. Never fails to please and attracts lots of complements. I cut down the sugar quantity in the syrup to half a cup - still sweet enough. Also use orange blossom water if I don't have rosewater. Have left out the lemon juice to if I don't have any. Haven't noticed any negative effects.
22 Nov 2012 03:53 AEST
john
antartica
11 Sep 2012 12:00 AEST
chapa
QLD
16 Jul 2012 07:03 AEST
George
Moorebank
19 Apr 2012 10:24 AEST
Belinda
Bell Park
Soooooo good!
Oh wow! This recipe is so easy (even a water burner could make it!) and it tastes sooo good! It is super sweet, so it wouldn't be a problem to reduce the sugar. I didn't have any lemon juice for the syrup, so I used lime instead and it was still brilliant. I also love vanilla, so added a dash of extract in the syrup as well. Fabulous recipe - vanishes quickly! Everyone I shared it with loved it, although my father did think it would be better without the "pot pourri" (AKA rosewater, hehe!)
14 Feb 2012 11:36 AEST
tamski
Sydney
The Best
Most positively, this is a great recipe. We make it regularly in our home. The best basbousa recipe found. Easy to prepare, children help in the kitchen.
So, our 'friend ' sana from calgary. Check your grammar, English, oh yes, don't forget your ignorance as well. And on Australia Day. Oh, pl-ea-se :-)
03 Feb 2012 03:16 AEST
Sandy Tasha
Frankston
Delicious Basbousa
I made this Basbousa to share with friends at work. The sweet wonderful aroma really works. Everyone was so keen to taste it. Basbousa cake tastes really good, everyone at work was happy with the aroma, the flavour and also the syrup. Just beautiful. Thanks for the recipe.
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