AuthorFatimaDifficultyIntermediateBasbousa, also known as Harissa in some regions, is a classic Middle Eastern dessert cherished for its delightful texture and sweet, aromatic flavor. This coconut yogurt semolina cake is a staple in many households, known for its simplicity and the rich, comforting taste it offers. Perfect for gatherings, celebrations, or as a sweet treat after a meal, Basbousa is a testament to the rich culinary heritage of the Middle East.
Preheat the oven to 400°F (200°C). Grease a 9x9 or 8x8 square pan, or a 9'' round pie dish with butter or olive oil.
In a large bowl, mix semolina, coconut, sugar, baking soda, and melted butter. Use your hands to blend the butter with the dry ingredients until well mixed. Add yogurt and continue mixing until fully combined. The mixture should be thick.
Press the mixture into the prepared baking dish, about 1 inch thick. Cut a diamond or square pattern into the cake with a butter knife. Place a nut on each pre-cut square.
Bake for 30-40 minutes until bronze brown. If the top doesn't brown, broil for 1-2 minutes. Re-cut along the lines and pour cold syrup over the hot cake for absorption.
Mix all syrup ingredients in a saucepan and bring to a boil. Boil for 10 minutes or until it coats the back of a spoon.
Tips:
- For a vegan version, substitute dairy ingredients with plant-based alternatives.
- The syrup can be flavored with orange blossom water instead of rosewater for a different twist.
- Allow the cake to cool for a few minutes before serving to let the syrup soak through completely.
Enjoy the rich and sweet taste of Basbousa, a dessert that brings a piece of Middle Eastern tradition to your table!
Ingredients
Directions
Preheat the oven to 400°F (200°C). Grease a 9x9 or 8x8 square pan, or a 9'' round pie dish with butter or olive oil.
In a large bowl, mix semolina, coconut, sugar, baking soda, and melted butter. Use your hands to blend the butter with the dry ingredients until well mixed. Add yogurt and continue mixing until fully combined. The mixture should be thick.
Press the mixture into the prepared baking dish, about 1 inch thick. Cut a diamond or square pattern into the cake with a butter knife. Place a nut on each pre-cut square.
Bake for 30-40 minutes until bronze brown. If the top doesn't brown, broil for 1-2 minutes. Re-cut along the lines and pour cold syrup over the hot cake for absorption.
Mix all syrup ingredients in a saucepan and bring to a boil. Boil for 10 minutes or until it coats the back of a spoon.