This recipe is for the famous Basbousa, the most popular dessert dish in the Middle East, especially in Arab countries. It’s moist, soaked in sweet syrup, and filled with coconut, semolina, and orange blossom-flavored syrup.
If there is one dish that brings me childhood memories, then its definitely the smell of baked basbousa, coming right out of the oven and then my mothers drizzle the sweet syrup on top. My mother was not a cookie or a muffin person, but she made us the best and most delicious Arabic sweets especially during Ramadan, and her perfect basbousa was and still our favorite.
There are many recipes for basbousa but this recipe is my mother’s recipe. It’s easy to make, Vegan and tastes delicious.
But what is basbousa first?
It’s a sweet semolina cake, baked in the oven and topped with a simple sweet syrup. There are different names for basbousa in different parts of the Middle East. In Egypt called basbousa, in Lebanon they call it Namoura and in Syria, they call it Haressa (not the red spicy paste which is called harissa also).
Many recipes exist online for making basbousa, but am gonna share with you the recipe I have learned from my mother but Veganized!
Recipe Ingredients :
For making the semolina batter you will need:
- Semolina flour:
- There are different types: coarse, medium, and fine semolina flour. I have always used the coarse type and loved the result, however, many claims that fine and medium semolina flour works as well. I do recommend you use the coarse type as it will give you the right texture and tastes amazing.
- Almond sliced:
- You can use either whole almonds or almond flour/powder. I have used sliced almonds which can be easily grinded into a powder in the food processor. Whole almonds can be used and if you prefer to use almond powder since at the end we need powdered almonds.
- Desiccated coconut :
- Highly recommended to add coconut, as it really adds to the flavor.
- Baking powder
- Baking soda
- Salt
- Sugar
- Only a small amount of sugar is added to the semolina batter since the sugar syrup will be added later.
- Vegetable ghee
- Ghee or butter is usually used, you can use any Vegan butter you prefer or use vegetable ghee which i have used.
- Plant-based yogurt:
- I have tried this recipe with 3 different types of vegan yogurt: soy, almond, and coconut, and all turned out really tasty. For this recipe, I have used coconut yogurt, but you can choose your favorite plant-based yogurt.
- Orange blossom water :
- Rose water or vanilla extract can be used.
- Tahini
- It is used for oiling the baking tray, it really makes a difference to use tahini. You need a small amount only, it keeps the basbousa soft and colors the bottom as well. Don’t skip this step. However, you can use vegetable ghee or any mild oil for this step.
- Almonds:
- This is for decorating the top. Use boiled and peeled whole or almond halves.
For the syrup you will need:
- Sugar
- water
- lemon juice
- Orange blossom water
Recipe Notes & Tips:
The recipe is easy to make, however, there are a couple of things you need to be aware of to Perfect it.
- Resting time: the semolina batter once prepared, whether you choose to mix everything in the food processor or by hand, it need to rest before baking. After transferring the bater to the baking tray leave it to rest for a min 30 minutes, or if you have time it is best to leave it overnight.
- Baking time: It needs 30-35 minutes in the oven, don’t be tempted to leave it more time in the oven as it tends to get harder and won’t taste the same.
- After baking: Once it’s baked take it out of the oven and pour the hot syrup, let it soak all the syrup while it is still hot, and then let it sit on the countertop for an hour to cool down before serving.
Storing:
Any leftover can be stored in an airtight container , keep it in the fridge for up to a week , but i assure you its soo yummy and wont last that long 
For more Vegan recipes make sure to check the below:
Vegan Basbousa Recipe.
Ingredients
Semolina batter ingredients:
- ¼ cup almonds sliced
- ½ cup sugar
- ¼ cup desiccated coconut
- 3 cups semolina coarse
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable ghee melted
- 1 cup coconut yogurt
- ½ tsp orange blossom water
- ½ cup almonds boiled and peeled for decorating
- 1½ tbsp tahini for brushing the pan
Syrup ingredients:
- 1½ cup sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tsp orange blossom water
Instructions
For preparing the syrup:
- Add the sugar and water to a small pan and put on the stove on medium heat. Add the lemon juice and orange blossom water and stir. let it cook on low-medium heat till the sugar is melted completely.
For making Basbousa:
- Preheat the oven to 180°C. Oil a baking tray with tahini and set aside.
- Add the sliced almonds and sugar to a food processor and pulse till it turns into a fine powder.
- To the same food processor add the rest of the dry ingredients: semolina, coconut powder, baking powder, baking soda, and salt. Pulse for a couple of seconds till all ingredients are well combined.
- Add the wet ingredients to the dry ingredients in the food processor: ghee, yogurt, and orange blossom water. Pulse till everything is well combined and the basbousa batter is ready.
- Transfer the batter to the pre-oiled baking tray. Using a knife, score the top of the batter creating diamond or square shape pieces.
- Let it rest for a minimum of 30 minutes before baking. Then place the almonds in the diamond/square-shaped pieces.
- Place the tray in the oven, on the middle rack, and bake for 30-35 minutes until golden brown.
- Remove the basbousa from the oven and pour the hot syrup on top and distribute it evenly. let it soak the syrup and rest for an hour before serving.
Bas Boosa