Basbousa (Egyptian Coconut Semolina Cake)
Sweet, chewy coconut semolina cakes soaked in fragrant simple syrup and topped with almonds. A traditional Egyptian treat that looks impressive but requires minimal technique.
- Total time
- 45 min
- Servings
- 12
- Calories
- 228
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Mix coconut, semolina, yogurt, and 0.75 cup sugar in a bowl until dough holds together when pressed.
Step 2
Press dough evenly into a 9×13-inch baking pan, about 1/2-inch thick.
Step 3
Cut dough into 2-inch squares with a sharp knife, wiping blade between cuts to avoid sticking.
Step 4
Place one almond in the center of each square, pressing lightly into the dough.
Step 5
Bake at 350°F until edges are light golden brown, about 25–30 minutes.
Step 6
Combine water and remaining 0.75 cup sugar in a small pot. Bring to a boil, then simmer 5 minutes.
Step 7
Pour hot syrup over hot basbousa immediately after removing from oven. Let cool completely before serving.
Tools you’ll need
- mixing bowl
- 9×13-inch baking pan
- sharp knife
- small pot
- measuring cups and spoons
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