Basbousa (Semolina Cake) Recipe

Basbousa (Semolina Cake) Recipe: A Sweet Journey into Middle Eastern Cuisine

Basbousa, also known as Harisseh or Revani, is a delightful Middle Eastern dessert made primarily from semolina. This traditional cake is soaked in a sweet syrup, making it incredibly moist and flavorful. With its origins deeply rooted in the Middle Eastern culture, Basbousa has spread across various nations, becoming a beloved treat during celebrations, family gatherings, and holidays.

The dish not only represents the rich culinary traditions of the region but also showcases the simplicity and love that goes into making homemade sweets. Its appeal lies in its easy-to-follow recipe and the ability to customize it with different toppings and flavors, making it a favorite for both novice and seasoned bakers.

Ingredients

For a dairy-free option, you can replace the yogurt with a plant-based yogurt. Similarly, if you prefer a nut-free version, simply skip the almonds.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, combine 1 cup of semolina, 1 cup of sugar, and 1 tsp of baking powder. Mix well.
3. Add Wet Ingredients: Stir in 1 cup of plain yogurt and 1/2 cup of melted butter or vegetable oil into the dry mixture until fully combined.
4. Prepare the Baking Pan: Grease a 9×9 inch baking dish with butter or oil. Pour the batter into the prepared pan and smooth the top.
5. Score the Batter: Using a knife, lightly score the surface of the batter into squares or diamonds and place an almond half in the center of each piece.
6. Bake: Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown.
7. Make the Syrup: While the cake bakes, prepare the syrup. In a saucepan, combine 2 cups of water and 1 cup of sugar. Bring to a boil, then add 2 tbsp of lemon juice and optional rose or orange blossom water. Let it simmer for 10 minutes, then cool.
8. Soak the Cake: Once the cake is baked, remove it from the oven. Pour the cooled syrup over the hot cake, ensuring it is well soaked.
9. Cool and Serve: Let the Basbousa cool completely before cutting into squares and serving.

Nutritional Information

Tips and Tricks

• Flavor Variations: You can add shredded coconut or chopped nuts to the batter for a delightful twist.
• Don’t Overbake: Be careful not to overbake the cake; it should be golden brown on top but moist inside.
• Let It Soak: For the best flavor, allow the cake to soak up the syrup for at least 1 hour before serving.
• Storage: Store leftover Basbousa in an airtight container at room temperature for up to 3 days.

FAQs

1. Can I use a different type of flour instead of semolina?

No, using semolina is essential for the unique texture of Basbousa. It gives the cake its characteristic crumb.

2. Is Basbousa gluten-free?

No, Basbousa is not gluten-free because it uses semolina, which contains gluten. You can try gluten-free semolina alternatives if needed.

3. How do I know when the cake is done baking?

The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.

4. Can I make Basbousa ahead of time?

Yes! You can prepare Basbousa a day ahead and let it soak in the syrup for enhanced flavor.

5. What can I serve with Basbousa?

It pairs well with a cup of tea or coffee. You can also serve it alongside fresh fruit or yogurt for a refreshing touch.

6. Can I freeze Basbousa?

Yes, you can freeze Basbousa. Just wrap it tightly and store it in the freezer for up to 2 months.

7. How long does Basbousa last?

It can last up to 3 days at room temperature or up to a week in the refrigerator.

8. What can I do if the syrup is too sweet?

If the syrup is too sweet, you can balance it by adding a little more lemon juice or using less sugar in the syrup recipe next time.

Now that you have the perfect Basbousa recipe, gather your ingredients and start your baking adventure! Enjoy the delicious flavors of this classic Middle Eastern dessert with family and friends.