Basboussa is the most popular semolina dessert in the Arab world, especially in Egypt and the Levant. Its unique texture—dense, grainy, and drenched in fragrant syrup—makes it completely different from any other cake. Orange blossom water and rose water give it that unmistakable floral perfume.
Mediterranean
Sweet semolina (basboussa) with orange blossom syrup
Arabic basboussa: semolina, yogurt and almond cake soaked in orange blossom water syrup. Sweet, moist and aromatic Egyptian dessert.
- Spain
- Dessert
- Light
- Low fat
- easy
- lactosa
15 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 4 g
- Fiber 1 g
- Carbohydrates 36 g
- Fat 9 g
- Sodium 80 mg
Story behind the dish
Preparation
Sweet semolina (basboussa) with orange blossom syrup is a preparation from Spain with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of coarse semolina.
- Have ready: 100 g of Greek yogurt.
- Have ready: 80 g of sugar.
- Have ready: 80 g of melted butter.
- Have ready: 1 egg.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix semolina with sugar
Mix the semolina with the sugar, yeast and melted butter. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add yogurt and egg; integrate until homogeneous mass
Add yogurt and egg; integrate until homogeneous mass. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Pour into greased 20x25 cm mold; alisa
Pour into greased 20x25 cm mold; smooth. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Score diamond pattern with knife; place an almond in…
Score diamond pattern with knife; place an almond in each rhombus. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 180°C for 25-30 minutes until golden brown.
Bake at 180°C for 25-30 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Prepare the syrup: boil sugar and water for 5 min; add orange blossom water…
Prepare the syrup: boil sugar and water for 5 min; Add orange blossom and rose water. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Pour the hot syrup over the basboussa just taken out of the oven
Pour the hot syrup over the basboussa just taken out of the oven. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Allow to absorb completely before cutting
Let it absorb completely before cutting. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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