Basboussa Moroccan Semolina Cake Recipe with Syrup, yogurt, coconut

Basboussa is a sweet, moist Moroccan semolina cake recipe made with coarse semolina, yogurt, sugar, and coconut. Moroccan semolina cake is soaked in fragrant sugar syrup after baking, giving it a rich, tender texture. Often garnished with almonds, it’s easy to prepare, mix, bake, and soak, perfect for festive occasions or traditional desserts.

Basboussa tastes sweet, nutty, and slightly tangy from yogurt, with a moist, grainy texture from semolina. The sugar syrup adds rich sweetness and floral notes. Moroccan semolina cake is typically served in diamond or square pieces, warm or at room temperature, often topped with almonds or coconut, and enjoyed with tea or coffee.

In this article, 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 Semolina Cake

For the Cake Batter

Ingredient	Quantity	Notes
Tahini paste	2 tablespoons	For brushing the baking dish
Yogurt	1 cup (240g)	Full-fat for best texture
Sugar	¾ cup (150g)	Mixed with yogurt
Baking powder	1 teaspoon	Leavening agent
Baking soda	½ teaspoon	Leavening agent
Semolina	2 cups (320g)	Coarse semolina preferred
Melted butter	½ cup (115g)	Unsalted, melted and slightly cooled
Coconut powder	½ cup (45g)	Unsweetened preferred
Milk	½ cup (120ml)	Whole milk
Whole almonds	24 pieces	One for each pre-cut piece
Extra coconut (opt)	2 tablespoons	Optional topping before baking

For the Simple Syrup

Ingredient	Quantity	Notes
Sugar	1 cup (200g)	White granulated
Water	½ cup (120ml)	For dissolving sugar
Lemon juice	1 tablespoon	Freshly squeezed

Equipments

Equipment	Description
Oven	Preheated to 375°F
Baking dish	9×13 size, brushed with tahini
Mixing bowls	2 – one for wet ingredients, one for dry
Sharp knife	Used to pre-cut and reinforce slices
Spatula or spoon	For mixing batter
Stove or heat source	For cooking syrup

How to Make Basboussa Semolina Cake: Step-by-Step Instructions

Step1: Preheat oven to 375°F (190°C). Brush 9×13 baking dish with tahini paste.

Step 2: In Bowl 1, whisk together yogurt, sugar, baking powder, and baking soda. Set aside; yogurt will bubble slightly.

Step 3: In Bowl 2, mix semolina and melted butter until combined. Fold in coconut powder.

Step 4: Add the yogurt mixture to the semolina mixture. Stir in the milk and mix until a cohesive batter forms.

Step 5: Pour batter into the prepared dish. Spread evenly and tap the dish to release air bubbles.

Step 6: Cut batter into 24 squares or diamonds before baking.

Step 7: Press one almond gently into the center of each piece. Optionally, sprinkle extra coconut on top.

Step 8: Bake uncovered on the bottom rack for 25–30 minutes. Then transfer to the top rack for 5–10 minutes, until golden brown.

Meanwhile, prepare the syrup: simmer sugar and water for 8 minutes, then stir in lemon juice.

After baking, reinforce the cuts with a sharp knife. Pour the warm syrup evenly over the cake.

Allow to cool at least 1 hour 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.