Egyptian Basbousa

24 servings make 2 rectangular pans scaled for a 9×13-inch (23×33 cm) rectangular pan Use of coarse semolina (sometimes combined with fine semolina) to get that slightly sandy but moist texture. Yogurt in the batter, to help moisture and softness. Butter or ghee to enrich flavor; often melted and mixed well with semolina so grains are well coated. Simple sugar syrup poured over the hot baked cake; sometimes with lemon juice to balance, occasionally flavored with a hint of rose or orange blossom (though the Egyptian tradition often leaves these out or uses sparingly) The cake is often scored into diamond or square pieces, sometimes with a nut (almond) placed in each piece. This gives you a 3 cm-thick basbousa, moist but not soggy, with authentic ghee flavor, tahini option for a nutty crust, honey for chewiness, and the proper Egyptian sandy texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 175–180 °C (350–360 °F).

Step 2

Grease your 9×13-inch pan with either butter/ghee or (for the authentic touch) brush with tahini mixed with a little ghee.

Step 3

In a large bowl, whisk semolina (coarse + fine), sugar, baking powder, baking soda, coconut

Step 4

Add the melted ghee and honey.

Step 5

Use a spoon or your fingertips to rub the ghee into the semolina until the mixture looks like wet sand.

Step 6

⚠️ Do not overmix: just combine until coated. Overmixing makes the cake dense.

Step 7

Gently fold in yogurt and enough milk to form a thick but spreadable batter. Mix only until incorporated — it should not be kneaded or beaten.

Step 8

Transfer batter to pan, smooth surface, and gently press down.

Step 9

Score into squares or diamonds (don’t cut all the way through). Place one almond in the center of each piece.

Step 10

Bake for 30–40 minutes, until golden and firm. For extra color, place under the broiler for 1–2 minutes, watching closely.

Step 11

While baking, simmer sugar + water until dissolved (about 5 minutes).

Step 12

Add lemon juice and cook another 3–4 minutes.

Step 13

Remove from heat and stir in vanilla or floral water if using. Syrup should be light, not too thick. Keep warm.

Step 14

Remove basbousa from oven and immediately pour warm syrup evenly over the hot cake. Be generous — it should soak well.

Step 15

Cover with foil or return to the switched-off oven for 5–10 minutes to trap steam.

Step 16

Allow to cool at least 30 minutes before cutting along score lines.

Step 17

Best after resting 1 hour (or overnight) when syrup has fully absorbed.