Almond-topped basbousa in a round baking dish, with a slice removed and served on a plate

Basbousa

Name: Basbousa
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Egyptian
Ingredients: 300g caster sugar; 1 tbsp lemon juice; 1 tsp rosewater or vanilla extract; 350g semolina; 200g caster sugar; 45g desiccated coconut (optional); 1 tsp baking powder; 120g natural yogurt; 240ml warm milk; 115g melted ghee plus extra for the dish; 1 tsp vanilla extract; 1 tsp tahini (optional); 20g blanched almonds to decorate

Soha Darwish

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Serves 8 - 12

Easy

Prep: 30 mins

Cook: 55 mins

plus cooling, resting and soaking

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Try one of Egypt’s most famous desserts, loved for its moist, crumbly texture. It’s made from semolina and baked until golden, then covered in sugar syrup

Egg-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the syrup

300g caster sugar
1 tbsp lemon juice
1 tsp rosewater

or vanilla extract

For the basbousa mixture

350g semolina
200g caster sugar
45g desiccated coconut

(optional)
1 tsp baking powder
120g natural yogurt
240ml warm milk
115g melted ghee

plus extra for the dish
1 tsp vanilla extract
1 tsp tahini

(optional)
20g blanched almonds

to decorate

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Nutrition: Per serving (12)

kcal391
fat12g
saturates6g
carbs65g
sugars44g
fibre1g
protein5g
salt0.19g

Method

step 1

To make the syrup, put the sugar and 240ml water in a saucepan and bring to the boil. Add the lemon juice and simmer for 5-10 mins more until the mixture is syrupy. Remove from the heat, stir in the rosewater and set aside to cool.
step 2

Meanwhile, to make the basbousa, combine the semolina, caster sugar, coconut (if using) and baking powder in a large bowl. Add the yogurt, milk, melted ghee and vanilla, and gently mix until combined. Leave to rest for 10-15 mins. Heat the oven to 200C/180C fan/gas 6.
step 3

Brush some melted ghee and the tahini (if using), over a 30cm round baking dish. Spread the basbousa mixture into the tin and press in the blanched almonds. Bake for 30-35 mins until golden.
step 4

As soon as the basbousa comes out of the oven, pour over the cooled sugar syrup. Let stand for a few minutes until all the syrup has been absorbed, then cut into squares or diamonds. Enjoy with a cup of tea or coffee.

Recipe tip

To store
The basbousa will keep for up to three days, stored in an airtight container at room temperature.

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