Basboussa Moroccan Semolina Cake Recipe with Syrup, yogurt, coconut

Basboussa is a traditional Middle Eastern and North African dessert made with semolina and sweetened with aromatic syrup. Known for its moist texture, subtle sweetness, and golden crust, Basboussa is widely enjoyed during celebrations, religious festivals, and everyday family gatherings. Basboussa often features desiccated coconut and yogurt in Morocco, creating a richer and creamier variation that differs from Egyptian or Lebanese styles.

In this complete guide, I will share the basbousa recipe, including ingredients, step-by-step instructions, baking tips, substitutes, and serving ideas so you can make this easy dessert in your kitchen.

What Is Basboussa?

Basboussa is a semolina-based cake traditionally soaked in a sugar syrup infused with citrus or floral water. Basboussa is known as “Hareesa” in some Levantine countries and “Revani” in parts of Turkey and Greece. The defining feature of Basboussa is its grainy, melt-in-the-mouth texture and the syrupy finish that gives it a glossy, moist bite.

While the basic structure includes semolina, sugar, and fat (typically butter or ghee), regional variations incorporate yogurt, milk, coconut, almonds, and rose or orange blossom water.

Key Ingredients for Moroccan-Style Basboussa

To ensure optimal flavor and authenticity, use high-quality ingredients. Here’s what you need:

• 1 ½ cups coarse semolina – Forms the structure; do not use fine semolina for this version.
• ½ cup desiccated coconut – Adds flavor and texture.
• 1 cup plain yogurt – Provides moisture and a slight tang.
• ¾ cup granulated sugar – For sweetness in the cake.
• ½ cup melted unsalted butter – Creates a rich, tender crumb.
• 1 teaspoon baking powder – Acts as a leavening agent.
• Pinch of salt – Enhances flavor balance.
• Almonds or blanched nuts (optional) – For decoration on top.

For the syrup:

• 1 cup granulated sugar
• ¾ cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose water or orange blossom water (optional)

Equipment You’ll Need

• Mixing bowls – For combining wet and dry ingredients.
• Whisk or spoon – For stirring the batter.
• 9×9 inch baking dish – Standard size for even baking.
• Knife – For scoring the cake before baking.
• Saucepan – To make the syrup.
• Oven – Preheated to 180°C (350°F).

How to Make Basboussa: Step-by-Step Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 180°C (350°F).
• Grease your baking dish with butter or line it with parchment paper.

Step 2: Mix the Dry Ingredients

• In a large bowl, combine semolina, sugar, desiccated coconut, salt, and baking powder.
• Stir well to evenly distribute.

Step 3: Add the Wet Ingredients

• Pour in the yogurt and melted butter.
• Mix gently until just combined. Do not over-mix, as the texture should remain slightly coarse.

Step 4: Pour and Score the Batter

• Transfer the batter to the baking dish and spread evenly.
• Let it rest for 10 minutes to allow semolina to absorb moisture.
• Use a knife to score the surface into squares or diamonds.
• Place an almond in the center of each square, if using.

Step 5: Bake the Cake

• Bake for 30–35 minutes or until golden brown and a toothpick comes out clean.

Step 6: Make the Syrup

• While the cake bakes, combine sugar and water in a saucepan.
• Bring to a boil, then simmer for 7–10 minutes until slightly thickened.
• Add lemon juice and floral water (if using), then remove from heat.

Step 7: Soak the Cake

• Once baked, remove the Basboussa from the oven and immediately pour the warm syrup evenly over the hot cake.
• Let it absorb the syrup fully for 1–2 hours before serving.

Pro Tips for Perfect Basboussa

1. Use Coarse Semolina:
Coarse semolina holds its structure better and gives the cake its signature grainy texture.

2. Rest Before Baking:
Allowing the batter to sit for a few minutes helps the semolina swell, resulting in better texture.

3. Score Before Baking:
Scoring the cake before it goes in the oven makes it easier to cut after baking and helps the syrup penetrate evenly.

4. Use Hot Cake, Warm Syrup:
This ensures proper absorption. If both are cold, the syrup may sit on top instead of soaking in.

5. Don’t Skip the Lemon Juice in Syrup:
It prevents crystallization and balances the sweetness.

Moroccan vs. Egyptian Basboussa: What’s the Difference?

While both versions use semolina and syrup, Moroccan Basboussa typically includes:

• More coconut for flavor depth
• Yogurt instead of milk for a slightly tangy profile
• Less syrup, allowing the cake’s texture to shine through
• Almonds or cashews for topping versus traditional whole nuts in Egypt

The Moroccan style Basboussa leans more toward a dense, chewy bite, whereas Egyptian Basboussa can be more syrup-soaked and soft.

What to Eat with Basboussa?

Basboussa is best enjoyed with:

• Mint tea or black coffee – Balances the sweetness with bitterness
• Fresh fruit slices, like oranges or pomegranate seeds, for a refreshing twist
• Whipped cream or Greek yogurt – This adds contrast and creaminess
• Crushed pistachios or almonds – For added crunch and garnish

For special occasions, serve Basboussa warm with a small scoop of vanilla ice cream or drizzle with tahini for a regional fusion.

Storage and Shelf Life

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Lasts up to 7 days when kept in a sealed container.
• Freezing: Wrap individual pieces and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.

To reheat, place in a warm oven (around 150°C or 300°F) for 5–7 minutes until soft.