Basbousa (Basboosa) is a Middle Eastern dessert that is basically sweet semolina and coconut cake. It is also called revani or namoura in some parts. Here is how to make it at home.
Full Recipe – https://www.whiskaffair.com/basbousa-recipe/
Ingredients
For The Syrup
▢1 cup water
▢1 cup granulated white sugar
▢1 tablespoon lemon juice
For The Cake
▢2 large eggs
▢½ cup granulated white sugar
▢½ cup plain yogurt
▢½ cup melted unsalted butter
▢½ cup any neutral-flavored oil
▢1 teaspoon vanilla extract
▢2 teaspoons baking powder
▢½ cup all-purpose flour
▢½ cup desiccated coconut
▢1 and ½ cups fine semolina
▢1 tablespoon orange zest
▢10-12 blanched almonds (halved)
Instructions
Make The Sugar Syrup
Add sugar and water to a saucepan.
Cook over high heat until sugar is dissolved, stirring a few times.
Once the sugar is dissolved, reduce the heat to low and cook for 5 minutes.
Add lemon juice and mix well.
Remove the pan from heat and keep aside.
Make The Cake
Preheat the oven to 350℉ (180℃). Line a 9×11-inch baking tray with parchment paper.
Add eggs and sugar to a large mixing bowl and whisk well using an electric hand blender or a wire whisk.
Add yogurt and whisk until combined.
Now add melted butter and oil and whisk well.
Add vanilla extract, baking powder, all-purpose flour, desiccated coconut, semolina, and orange zest.
Mix everything well.
Pour the batter into the prepared tray and spread it evenly using a silicon spatula.
Using a sharp knife, make diamond-shaped marks on the batter.
Arrange almond halves over the cake.
Keep the tray in the middle rack of the oven and bake for 35-40 minutes until a toothpick comes out clean. Remove the tray from the oven.
Run a sharp knife over the marks once again.
Pour sugar syrup over the warm cake and let the cake cool down completely (at least an hour). Take out the diamond-shaped pieces and serve.
Notes
To make an eggless version of this cake, skip the eggs and replace them with ¼ cup of yogurt.
Basbousa Recipe (Middle Eastern Coconut Semolina Cake) Add 1 cup granulated white sugar to a saucepan 1 cup water Cook over high heat until sugar is dissolved, stirring a few times Once the sugar is dissolved, reduce the heat to low Cook for 5 minutes Add 1 tbsp lemon juice Mix well
Remove the pan from heat and keep aside Preheat the oven to 350℉ (180℃). Line a 9×11-inch baking tray with parchment paper Add 2 large eggs to a large mixing bowl Add ½ cup granulated white sugar Whisk well using an electric hand blender or a wire whisk Add ½ cup plain yogurt
Whisk until combined Add ½ cup melted unsalted butter Add ½ cup any neutral-flavored oil Whisk well Add 1 teaspoon vanilla extract 2 teaspoons baking powder ½ cup all-purpose flour ½ cup desiccated coconut 1 and ½ cups fine semolina 1 tablespoon orange zest Mix everything well Pour the batter into the prepared tray
Pour the batter into the prepared tray Using a sharp knife, make diamond-shaped marks on the batter Arrange almond halves over the cake Keep the tray in the middle rack of the oven and bake for 35-40 minutes until a toothpick comes out clean Remove the tray from the oven
Run a sharp knife over the marks once again Pour sugar syrup over the warm cake Let the cake cool down completely (at least an hour) Take out the diamond-shaped pieces and serve