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Basbousa, a beloved dessert in Middle Eastern cuisine, is more than just a sweet treat; it is a symbol of hospitality and celebration. This delectable cake, made primarily from semolina, has won the hearts of many with its tender crumb and rich, syrup-soaked layers. Traditionally served during special occasions such as weddings, Ramadan, and festive gatherings, Basbousa is a testament to the culinary heritage of the region. Its sweet, nutty flavor and moist texture make it a favorite both at home and in restaurants, where it’s often paired with a cup of strong Arabic coffee or tea.

Basbousa squares with cream

Indulge in the delightful sweetness of Basbousa Squares with Cream! This traditional dessert combines semolina, yogurt, and buttery goodness for a soft, rich cake, topped with blanched almonds. Drizzled with a fragrant sugar syrup and served with a creamy topping, it’s sure to impress at any gathering. Easy to make with just a few ingredients, this recipe is perfect for satisfying your sweet cravings. Treat yourself to a slice of this heavenly dessert!
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Ingredients
  

For the Basbousa:

1 cup semolina

1 cup granulated sugar

1 cup plain yogurt

½ cup milk

1 tsp baking powder

½ cup unsalted butter, melted

½ tsp vanilla extract

¼ cup blanched almonds (for topping)

For the Cream:

2 cups milk

1 cup heavy cream

½ cup sugar

1/4 cup cornstarch

1 tsp vanilla extract

A pinch of salt

For the Sugar Syrup:

1 cup sugar

½ cup water

1 tsp lemon juice

1 tsp rose water (optional)

Instructions
 

Prepare the Sugar Syrup: In a small saucepan over medium heat, combine sugar, water, and lemon juice. Stir until sugar dissolves, then let it boil for about 10 minutes without stirring. Remove from heat, add rose water if using, and let it cool.

    Make the Basbousa Batter: In a mixing bowl, combine semolina, sugar, yogurt, milk, baking powder, melted butter, and vanilla extract. Mix well until all ingredients are thoroughly combined and the batter is smooth.

      Bake the Basbousa:

        - Preheat your oven to 350°F (175°C).

          - Pour the batter into a greased 9x9 inch baking dish. Smooth the top with a spatula.

            - Score the surface of the batter into squares using a knife, and place an almond in the center of each square.

              - Bake for 30-35 minutes, or until the top is golden brown.

                Prepare the Cream: In a saucepan over medium heat, combine milk, heavy cream, sugar, cornstarch, vanilla extract, and salt. Stir constantly until the mixture thickens and comes to a gentle boil. Remove from heat once thickened.

                  Assemble the Dish: Once the basbousa is out of the oven, immediately pour the cooled sugar syrup evenly over the hot cake. Let it soak for about 10-15 minutes.

                    Serve with Cream: After the basbousa has absorbed the syrup, cut into squares and serve warm or at room temperature with a generous dollop of cream on top.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 9 squares