Amna | آمنة - peaceful cooking

Basbousa / بسبوسة

⏳Basbousa has deep roots in Egyptian culinary history and is considered one of the most iconic desserts in Egyptian and broader Middle Eastern cuisine. It is believed to have evolved from desserts made during 🤴🏾Pharaonic Egypt, where honey and semolina were popular.

But I made this for my friend’s Eid gathering 🌙✨
It reminded me a time from my childhood, when dad on his way home from work would pick up basbousa and a few pieces of tulumba to bring home - almost 20 years ago now.

🛒 Ingredients
All ingredients can be bought at a basic grocery store

For the Basbousa:
2 cups coarse semolina​
1 cup granulated sugar​
1 cup plain yogurt (room temperature)​
½ cup unsalted butter, melted and cooled​ (I used Ghee)
1 cup shredded coconut (Dont skip!)
1 teaspoon baking powder​
½ teaspoon baking soda​
Whole almonds for decoration
Tahini or butter for greasing the pan​ (I used Tahini for the nuttiness!)

For the Sugar Syrup:
1½ cups granulated sugar​
1 cup water​
1 teaspoon lemon juice​
1 teaspoon rose water or orange blossom water (I used Rose)

🍽️ Method
- Make syrup: sugar, water, rose water, lemon juice
- Mix dry ingredients in one bowl: semolina, sugar (I ran out of granulated sugar so used icing sugar in the clip), salt, coconut.
- In another bowl wet ingredients: yogurt (room temp), melted ghee, baking powder & baking soda.
- Combine wet & dry into a single bowl, mix! Batter will be thick.
- Grease pan w/ tahini and spread the thick semolina batter.
- Score top in diamond shapes, press 1 almond per piece.
- Bake at 350°F / 175°C for 30–35 mins till golden.
- Right out of oven, pour cooled syrup over basbousa. Let it soak.
Cool, cut, serve and Enjoyyy 🤍🤍

Tip: Baking soda + yogurt = reaction to make sponge super tender! Tahini base = nutty flavor bonus.

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