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Basbousa with Lemon Syrup

Egyptian · Dessert

A traditional Middle Eastern and North African semolina cake, soaked in a fragrant simple syrup and topped with almonds. It is moist, dense, and perfectly sweet.

IntermediateVegetarian
The EZdish collectionAI-created recipe
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Basbousa with Lemon Syrup — recipe cover
55 minA little patience, a lot of flavor
Prep time15 min
Cook time40 min
Servings12 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Combine 1 cup sugar, water, and lemon juice

    Combine 1 cup sugar, water, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Set aside to cool completely.

    10 min

  2. Mix the semolina, 1/2 cup sugar, desiccated coconut, and baking powder

    In a large bowl, mix the semolina, 1/2 cup sugar, desiccated coconut, and baking powder.

  3. Add the melted butter and yogurt

    Add the melted butter and yogurt to the dry ingredients. Stir well until the mixture is uniform and thick.

  4. Press the mixture

    Press the mixture into a greased 9x13 inch baking pan. Use a knife to score the surface into diamond or square shapes. Place one almond in the center of each shape.

  5. Bake in the preheated oven

    Bake in the preheated oven at 350°F (177°C) for 30-40 minutes, or until the top is deep golden brown.

    35 min

  6. Remove the cake from the oven and immediately pour the cooled syrup

    Remove the cake from the oven and immediately pour the cooled syrup over the hot cake. Let it sit for at least 1 hour to absorb all the syrup before serving.

    1 hr

A little kitchen wisdom

Always pour cold syrup over the hot cake (or hot syrup over a cooled cake) to ensure it absorbs properly without becoming mushy.

What you'll need

9x13 inch baking panMixing bowlSmall saucepanKnife
Keep the good going

For now. And for later.

Make it ahead

The syrup can be made a day in advance and stored in the fridge.

Store & enjoy

Store in an airtight container at room temperature for up to 2 days or in the fridge for longer shelf life. Best served at room temperature.

Allergens

Contains wheat, gluten, milk, tree nuts.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Basbousa with Lemon Syrup
Step 1 of 6

Combine 1 cup sugar, water, and lemon juice

Combine 1 cup sugar, water, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Set aside to cool completely.

10 min