Basbousa (Middle Eastern Semolina Cake with Syrup)

  • Chopped  pistachios
  •  Powdered sugar

👩‍🍳 Instructions

1️⃣ Preheat & Prep

Preheat your oven to 180°C (350°F). Grease a baking dish with oil or  butter.

2️⃣ Make the Cake Batter

  1. In a large bowl, beat the eggs and sugar until well combined and slightly frothy.
  2. Add oil, milk, and vanilla extract. Stir to combine.
  3. Fold in the semolina, baking powder, and salt. Mix until smooth and evenly blended.
  4. Pour the batter into the greased baking dish and level the top with a spatula.

3️⃣ Bake

Bake for 30–35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.

4️⃣ Make the Syrup

  1. While the cake bakes, prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil.
  2. Once boiling, reduce heat and simmer for 5 minutes. Stir in lemon juice and vanilla. Remove from heat.

5️⃣ Soak the Cake

As soon as the  cake comes out of the oven, pour the hot  syrup evenly over the hot cake. It will absorb slowly—let it rest and soak thoroughly.

6️⃣ Cool & Serve

Let the basbousa cool completely before slicing into squares or diamonds. Top with chopped  pistachios or a light dusting of powdered sugar if desired.

💡 Tips & Variations

  • Extra rich? Add 2 tbsp shredded coconut or 1 tbsp orange blossom water to the batter.
  • No eggs? Substitute with ¼ cup plain yogurt per egg for an eggless version.
  • Storage: Keeps well covered at room temperature for 2–3 days, or refrigerated for up to 5.

Golden, syrup-soaked, and irresistibly soft — this basbousa is a timeless dessert that always satisfies. ✨