Basbousa: The classic cake bringing families together

Once reserved for festive gatherings and Ramadan evenings, basbousa is now becoming an everyday comfort bake. The fact that, when done right, it is irresistibly soft, tender, and fragrant.

Basbousa (sometimes called harissa or revani, depending on the region) has ancient roots across the Eastern Mediterranean and North Africa. The classic recipe combines semolina flour, butter or ghee, yoghurt, and a touch of coconut, baked to a golden hue and drenched in syrup.

But modern home bakers have added their own twists, replacing sugar syrup with honey infusions, using Greek yoghurt for lightness, and even adding pistachio or orange zest for aroma.

“People are discovering that basbousa doesn’t have to be dense or overly sweet,” says Nawaal Hassan, a private pastry instructor.

“With the right proportions and baking technique, you get something soft, fluffy, and perfectly moist, like sunshine on a plate.”

Ingredients

For the cake:

2 cups fine semolina

1 cup plain yoghurt (Greek-style or thick homemade)

¾ cup sugar

½ cup melted butter or ghee

½ cup desiccated coconut (optional for texture)

1 teaspoon baking powder

1 teaspoon vanilla extract (or a few drops of rose/orange blossom water)

A pinch of salt

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• Basbousa: The classic cake bringing families together
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Almonds, nuts or pistachios for garnish

For the syrup:

1 cup sugar

¾ cup water

1 teaspoon lemon juice

1 teaspoon rose water (optional)

Steps to follow

Heat your oven to 180 degrees, then grease a 9-inch square or round baking dish with butter and dust it lightly with semolina to prevent sticking.

In a large bowl, combine semolina, sugar, baking powder, and salt. Add melted butter, yoghurt, vanilla, and coconut. Stir gently; the mixture should be thick but pourable. Do not overmix, or it may become dense.

Let the mixture sit for 10 minutes. This allows the semolina to absorb moisture and ensures a softer crumb.

Pour the mixture into the prepared pan and smooth the top. Score diamond or square shapes using a knife and press an almond into each piece.

Bake for 30–35 minutes until the top is deep golden and edges pull slightly from the sides.

While the cake bakes, combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Add rose water at the end, then cool (optional).

Once the basbousa is out of the oven, immediately pour the cooled syrup evenly over the hot cake. The sound of sizzling syrup is your cue that it is soaking perfectly.

Let it rest for at least 20 minutes before cutting. This allows the syrup to distribute evenly and the texture to set into soft, moist perfection.

Whether served at a festive dinner, a casual tea with friends, or a Sunday family gathering, basbousa remains a celebration of warmth and togetherness.