Basbousa with Coconut and Honey Syrup Recipe

Introduction

Basbousa is a moist, sweet semolina cake popular in Middle Eastern cuisine. This simple yet flavorful dessert is soaked in fragrant honey syrup and topped with crunchy nuts, making it perfect for any occasion.

Ingredients

• 1 2/3 cup (306g) farina
• 1/2 cup ghee
• 1 tablespoon honey
• 1/2 cup (116g) sugar
• 1/2 cup (97g) plain yogurt
• 1/2 tablespoon (6g) baking powder
• 1/2 cup (45g) unsweetened finely shredded coconut flakes
• 0.5 tablespoon tahini
• 1 tablespoon ghee (to brush the bottom)
• 1 cup sugar (for syrup)
• 1 cup water
• 1 teaspoon lemon juice
• 2 tablespoons honey (for syrup)
• 1/2 teaspoon vanilla extract
• Nuts for garnishing (such as almonds or pistachios)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a deep bowl, mix farina, baking powder, sugar, and shredded coconut until well combined.
3. Step 3: Melt the ghee using a microwave or stovetop, then stir in 1 tablespoon of honey until dissolved.
4. Step 4: Pour the ghee and honey mixture into the dry ingredients and stir well to combine.
5. Step 5: Add the yogurt and mix gently until just incorporated.
6. Step 6: Brush a 12-inch round baking pan with 1 tablespoon of tahini, then spread the basbousa batter evenly in the pan.
7. Step 7: Scatter nuts evenly over the top to decorate.
8. Step 8: Bake in the middle rack until edges start to brown, about 10 minutes. Then move the pan to the upper rack and continue baking for another 15 to 20 minutes until golden brown.
9. Step 9: While the cake bakes on the upper rack, prepare the syrup: Combine 1 cup sugar, 1 cup water, lemon juice, 2 tablespoons honey, and vanilla extract in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes.
10. Step 10: Turn off the heat and keep the syrup warm.
11. Step 11: When the basbousa is done, remove it from the oven. Pour the warm syrup evenly over the hot cake, then cover immediately with foil.
12. Step 12: Return the covered cake to the turned-off oven for 5 to 10 minutes to absorb the syrup.
13. Step 13: Take the basbousa out, cut into pieces, and enjoy!

Tips & Variations

• For extra flavor, add a teaspoon of rose water or orange blossom water to the syrup.
• You can substitute ghee with unsalted butter for a milder taste.
• Use a variety of nuts like pistachios, almonds, or walnuts to suit your preference.
• To keep the coconut subtle, use finely shredded unsweetened flakes.

Storage

Store basbousa in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat gently in a warm oven or microwave before serving to restore moisture and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular semolina instead of farina?

Yes, regular semolina can be used as a substitute, but farina (cream of wheat) gives a finer texture which is traditional for basbousa.

Is basbousa gluten-free?

Basbousa made with farina or semolina contains gluten. For a gluten-free version, consider using coconut flour or a gluten-free semolina alternative, though texture may vary.

Basbousa with Coconut and Honey Syrup Recipe

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4.9 from 183 reviews

Basbousa is a traditional Middle Eastern semolina cake that is moist, sweet, and fragrant with coconut and honey. This version features a rich blend of farina, ghee, yogurt, and coconut flakes, topped with nuts and soaked in a warm honey-lemon syrup for a delightful, tender texture and irresistible flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 2/3 cup (306g) Farina
• 1/2 cup ghee
• 1 Tablespoon honey
• 1/2 cup (116g) sugar
• 1/2 cup (97g) plain yogurt
• 1/2 Tablespoon (6g) baking powder
• 1/2 cup (45g) unsweetened coconut flakes (finely shredded)
• 0.5 Tablespoon tahini

Syrup Ingredients

• 1 cup sugar
• 1 cup water
• 1 teaspoon lemon juice
• 2 Tablespoon honey
• 1/2 teaspoon vanilla extract

Additional for Baking

• 1 Tablespoon ghee (to brush the baking sheet)
• Nuts for garnishing (such as almonds or pistachios)

Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the basbousa.
2. Mix Dry Ingredients: In a deep bowl, combine the farina, baking powder, sugar, and finely shredded unsweetened coconut flakes. Stir well to evenly distribute all the dry ingredients.
3. Melt Ghee and Honey: Melt the ghee either in the microwave or on the stovetop. Once melted, dissolve the honey into the warm ghee, stirring until fully combined.
4. Combine Mixtures: Pour the warm ghee and honey mixture into the bowl with dry ingredients. Stir thoroughly to combine all components evenly.
5. Add Yogurt: Incorporate the plain yogurt into the mixture and gently mix just until everything is well incorporated, ensuring not to overmix.
6. Prepare Baking Sheet: Brush a 12-inch round baking sheet with 0.5 tablespoon tahini to coat the surface, helping prevent sticking and adding flavor.
7. Spread Cake Batter: Evenly spread the basbousa batter over the prepared baking sheet, smoothing the top with a spatula for uniform thickness.
8. Garnish: Decorate the top with nuts distributed evenly for visual appeal and texture.
9. First Bake Phase: Bake the basbousa in the center of the oven until the edges begin to brown, approximately 10 minutes.
10. Second Bake Phase: Move the basbousa to the upper oven rack and continue baking until it turns a golden brown color, about 15 to 20 minutes more.
11. Make Syrup: While the basbousa is baking on the upper shelf, combine sugar, water, lemon juice, honey, and vanilla extract in a small saucepan over medium heat. Bring mixture to a boil.
12. Simmer Syrup: Reduce heat and let the syrup simmer gently for 10 minutes to thicken slightly and develop flavor.
13. Keep Syrup Warm: Turn off the heat but keep the syrup warm on the stove.
14. Removecake: When the basbousa has finished baking, turn off the oven and take the cake out.
15. Add Syrup and Rest: Immediately pour the warm syrup evenly over the basbousa. Cover with foil and return it to the turned-off oven for 5 to 10 minutes to allow the syrup to absorb fully.
16. Serve: Remove the foil, cut the basbousa into pieces, and serve warm or at room temperature.

Notes

• For the coconut flakes, use finely shredded unsweetened coconut to integrate smoothly into the batter and provide subtle coconut flavor without overwhelming texture.
• Vanilla extract in the syrup adds depth and aroma, enhancing the overall flavor profile.
• Nuts like almonds, pistachios, or walnuts add nice crunch and decoration on top, but they can be omitted if preferred or due to allergies.

Keywords: basbousa, semolina cake, Middle Eastern dessert, coconut cake, honey syrup cake