Egyptian Basbousa with Coconut (Printable)

Moist semolina cake infused with coconut and almonds, soaked in aromatic syrup for a sweet, festive treat.

# What You'll Need:

→ Basbousa

01 - 1 ½ cups fine semolina (5.3 oz)
02 - 1 cup granulated sugar (7 oz)
03 - 1 cup unsweetened desiccated coconut (3.5 oz)
04 - 1 cup plain yogurt (8 fl oz)
05 - ½ cup unsalted butter, melted (4 oz)
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon salt
09 - 12 whole blanched almonds for garnish

→ Syrup

10 - 1 cup granulated sugar (7 oz)
11 - ¾ cup water (6 fl oz)
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - In a large bowl, mix fine semolina, granulated sugar, desiccated coconut, baking powder, and salt until evenly blended.
03 - Add plain yogurt, melted butter, and vanilla extract to the dry mixture. Stir until a thick, uniform batter forms.
04 - Spread the batter evenly into the prepared pan. Score the surface into 12 equal squares or diamonds and place an almond in the center of each piece.
05 - Bake for 30 to 35 minutes until golden brown 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, add rose or orange blossom water if desired, and cool.
07 - Remove baked basbousa from oven and immediately pour cooled syrup evenly over the hot cake.
08 - Allow to cool completely, re-cut along scored lines, then serve.

# Expert Hints:

01 -
  • It comes together in less than an hour and feels like you've done something impressive, even on a tired Tuesday.
  • The contrast of crispy edges and tender, syrup-soaked center hits different every single time.
  • One small pan feeds a crowd, making it perfect for unexpected guests or quiet mornings with someone you love.
02 -
  • The syrup must be cool before it meets the hot cake, or you'll end up with a soggy, broken-down mess instead of tender cake soaked in syrup.
  • Scoring before baking makes cutting so much easier later and helps the syrup seep into the right places.
  • Room-temperature yogurt mixes in smoothly; cold yogurt from the fridge will fight you and create lumps.
03 -
  • Use a ruler to score even squares or diamonds—they bake more evenly and look prettier on a plate, which somehow makes them taste better.
  • If your almonds slip while you're pressing them in, wet your fingertip slightly; they'll stick and stay centered through baking.
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