Basbousa Recipe (Middle Eastern Semolina Cake)

5 from 1 vote

Basbousa Recipe (Middle Eastern Semolina Cake)

This Basbousa Recipe, also known as Middle Eastern Semolina Cake, features sweet honey and vanilla flavors and the rich, satisfying crunch of Hazelnuts!

Prep Time10

Cook Time30

Chill and Resting Time1

Total Time1 40

Course: Dessert

Cuisine: middle eastern

Keyword: basbousa, basbousa recipe, dessert, middle eastern, middle eastern dessert, ramadan desserts, ramadan food, semolina, semolina cake

Servings: servings

Author: Food Dolls

Equipment

2 Saucepans
1 Large Mixing Bowl
1 14-Inch Round Baking Dish

Ingredients

For the Basbousa:

3/4 cup unsalted butter melted
3/4 cup milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 Tablespoons honey
3 cups semolina flour
3 Tablespoons unsweetened coconut flakes
1/4 teaspoon kosher salt
1 cup skinless hazelnuts

For the Simple Syrup:

2 cups water
1 cup sugar
1 teaspoon lemon juice

Instructions

In a saucepan over medium heat, add the melted butter, milk, sugar, vanilla extract, and honey. Stir until the sugar is dissolved. Be careful not to boil! Remove from the heat, and set aside. Alternatively, heat the ingredients in the microwave, and stir to combine.
3/4 cup unsalted butter, 3/4 cup milk, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 2 Tablespoons honey
In a large bowl, add the semolina, coconut flakes, and salt. Mix to combine.
3 cups semolina flour, 3 Tablespoons unsweetened coconut flakes, 1/4 teaspoon kosher salt
Pour the warm milk mixture over the dry ingredients, stirring until they are well combined and the dry ingredients are completely coated.
In a buttered 14-inch round baking dish, spread the mixture evenly, flattening it out into a smooth layer.
Chill in the fridge for 30 minutes. Preheat the oven to 400 degrees Fahrenheit.
Remove the basbousa from the fridge, and gently press the hazelnuts on top.
1 cup skinless hazelnuts
Bake 30 minutes or until the top is a deep golden brown.
While the basbousa cooks, create the simple syrup by adding the water and sugar to a saucepan over medium heat. Increase the temperature, bringing the ingredients to a boil. Let it simmer for 2 minutes.
2 cups water, 1 cup sugar
Remove the pan from the heat, and whisk in the lemon juice.
1 teaspoon lemon juice
Pour the simple syrup over the basbousa as soon as it is removed from the oven, covering it completely.
Let the dessert stand from 30 minutes. Slice it into squares or diamonds, and enjoy.
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.

Nutrition