Egyptian Basbousa with Coconut (Printable Version)

A moist semolina cake enriched with coconut and almonds, soaked in aromatic syrup.

# What You'll Need:

→ Basbousa

01 - 1 1/2 cups fine semolina
02 - 1 cup granulated sugar
03 - 1 cup unsweetened desiccated coconut
04 - 1 cup plain yogurt
05 - 1/2 cup unsalted butter, melted
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
09 - 12 whole blanched almonds for garnish

→ Syrup

10 - 1 cup granulated sugar
11 - 3/4 cup water
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - In a large bowl, mix semolina, sugar, desiccated coconut, baking powder, and salt until evenly blended.
03 - Incorporate yogurt, melted butter, and vanilla extract into the dry mixture, stirring until a thick batter forms.
04 - Spread the batter evenly into the prepared pan. Score the surface into 12 equal squares or diamonds, and place a blanched almond at the center of each section.
05 - Bake for 30 to 35 minutes until the top is golden and a toothpick inserted in the center comes out clean.
06 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat and stir in rose or orange blossom water if using. Let cool.
07 - Immediately after baking, remove the cake from the oven and pour the cooled syrup evenly over the hot basbousa.
08 - Allow the cake to cool completely, then re-cut along the scored lines. Serve at room temperature.

# Expert Tips:

01 -
  • The texture is impossibly moist and tender, with that perfect balance of coconut and semolina that melts on your tongue.
  • The cold syrup poured over hot cake creates this magic moment where everything absorbs just right, transforming it into something almost custard-like.
  • It's easier than it looks, and your kitchen will smell like a Middle Eastern bakery for hours afterward.
02 -
  • Cold syrup on hot cake is non-negotiable—if you pour hot syrup on hot cake, the whole thing becomes mushy and won't hold its shape.
  • Don't skip the scoring step before baking; it's almost impossible to cut cleanly afterward without shattering.
  • The texture transforms as it sits—it's almost crispy-edged when it first cools, then becomes softer and more tender within a few hours as the syrup continues to be absorbed.
03 -
  • The quality of your coconut really matters—if it's old or has been sitting in your pantry for years, it can taste musty and ruin the whole thing, so check it first.
  • Don't be tempted to bake at a higher temperature to speed things up; the semolina needs gentle, even heat to cook through without browning too much on the outside.
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