Basbousa is a middle eastern dessert. And it is magical. And delicious. And did we mention magical?

This sticky and sweet Semolina cake is quick and easy to make. (that rhymed!)

Here’s what:


(oops! the sugar forgot to attend the meeting :S)

Here’s how:


Place 2 1/2 cups of Semolina in a bowl.


Add 1/2 a cup of flour..


A cuppa sugaaaa..


1 1/4 cups of yogurt,


A teaspoon of baking powder,


Aaaand finally, le one cup (226 g or 2 sticks) of melted butter!


And mix.


Until everything is fully incorporated.


Cover with a plastic wrap and set mix aside for about half an hour.


Now get a 13×9 inch baking pan, and here comes the secret ingredient. (Shhhh!)


Spread 3 tablespoons of Tahini (a sesame paste) allll over that pan. It might seem a little weird but really, it brings out the flavor of the basbousa.


Now spread the basbousa mix in the pan..


And, if you want, put some almonds on top. Almonds are always good.

And bake at 375-400 F (190 C), for about 30 minutes, until golden brown.


Just don’t do like us. We baked it until more-than-golden-brown. But honestly, it was still amazing.

Okay, this part is important. While it’s still hot, poke the basbousa all over with a fork. This is essential so the syrup can seep into it and give it that sticky sweetness.


Now, unleash the power of the syrup! Spread all over.


And there you have it!


2 1/2 cups Semolina
1/2 cup of flour
1/2 cup almonds (optional)
1 cup butter (melted)
1 cup sugar
1/4 cup yogurt
1 tsp baking powder
3 tbsp Tahini
3 cups of syrup

– preheat the oven to 375-400 F (or 190 C)
– In a large bowl, mix together the semolina, flour, melted butter, sugar, yogurt, and baking powder.
– Mix until combined.
– In a 13″ x 9″ pan spread the tahini.
– place the mixture into the pan and decorate with almonds.
– Then just pop it into the oven.
– bake until golden brown.
– while it is still hot, poke basbousa all over with a fork.
-spread syrup, cut into squares, and enjoy.


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