Imagine a dessert so irresistible that it transports you straight to the bustling streets of the Middle East with just one bite! Basbousa bil Laban, a heavenly semolina and yogurt cake, is not just a recipe—it's a culinary experience that blends traditional flavors with pure indulgence. Moist, sweet, and delicately perfumed with rose water, this dessert is about to become your new obsession that will impress family and friends alike.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 8 servings
Ingredients
- 1 cup semolina
- 1 cup plain yogurt
- 1 cup sugar
- 1/2 cup melted butter
- 1 tsp baking powder
- 1/2 cup blanched almonds for topping
- 1 cup water
- 1/2 cup sugar (for syrup)
- 1 tsp rose water
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine semolina flour, plain yogurt, sugar, melted butter, and baking powder. Mix thoroughly until a smooth, consistent batter forms.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a uniform layer.
- Arrange blanched almonds in a decorative pattern on top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- While the basbousa is baking, prepare the syrup by combining water and sugar in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
- Remove the syrup from heat and stir in rose water. Let it cool slightly.
- Once the basbousa is baked, remove from oven and immediately pour the warm syrup evenly over the hot cake.
- Allow the basbousa to cool completely, letting it absorb the syrup for about 1 hour at room temperature.
- Cut into diamond or square shapes and serve at room temperature. Can be garnished with additional almonds if desired.
Tips
- Use fine semolina for the smoothest texture and best results.
- Make sure your yogurt is at room temperature to ensure even mixing.
- Don't overmix the batter—just combine until ingredients are incorporated.
- Arrange almonds carefully for a beautiful, professional presentation.
- The syrup is crucial: let it cool slightly before pouring to prevent soggy cake.
- Allow the basbousa to rest and absorb the syrup completely for maximum flavor.
- Store at room temperature in an airtight container for up to 3 days.
- For extra richness, you can brush additional syrup on top after cooling.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
