Middle Eastern Semolina Cake with Syrup & Pistachios
Basbousa Recipe (Semolina Cake with Syrup & Pistachios)
Ingredients:
For the Cake:
2 cups semolina (coarse)
1 cup granulated sugar
1 cup plain yogurt (unsweetened)
½ cup unsalted butter, melted (or ghee)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
2 tbsp desiccated coconut (optional, for flavor)
Whole almonds or pistachios for topping
For the Syrup:
1 ½ cups sugar
1 cup water
1 tsp lemon juice
1 tsp rose water or orange blossom water (optional, for flavor)
Instructions:
Prepare the syrup:
In a saucepan, combine sugar and water.
Bring to a boil, then add lemon juice.
Simmer for 10 minutes until slightly thickened.
Stir in rose/orange blossom water (if using). Set aside to cool.
Make the cake batter:
In a large bowl, mix semolina, sugar, yogurt, melted butter, baking powder, vanilla, salt, and coconut (if using).
Stir until well combined. The batter will be thick.
Bake the basbousa:
Grease a baking pan and spread the batter evenly.
Score the top into diamond or square shapes and place an almond or pistachio in the center of each piece.
Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown.
Add the syrup:
Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot basbousa.
Let it soak for at least 30 minutes before cutting.
Time + Yield:
Total Time: ~50 minutes
Yield: 12–16 pieces
Enjoy