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Basbousa is a famous Middle Eastern sweet. It most common in the Levantine countries and Egypt, but it is found all over and it has the iconic 'sugar syrup' that if also on baklava, honeycomb bread, etc. I like too use orange blossom water for mine, but you can also use rose water, lemon, or the flavoring of your choice. This recipe uses no eggs or coconut, which are other common additions, but I am a purist when it comes to basbousa and I think simpler is better.


2 cups coarse semolina
1/4 cup fine semolina
1 cup of yogurt
3/4 cup sugar
1/2 cup butter, melted
1/4 tsp. salt
1/2 tsp. baking soda

Sugar Syrup
2 cups of sugar
2 cups of water
1 tsp. orange blossom water (or rose water, or lemon)
cardamom pods, optional

How to make

1. Mix the 3/4 cup sugar and melted butter together and then then add in the yogurt. Mix until well combined.
2. In another bowl, mix together the coarse and fine semolina, the salt and baking soda.
3. After this is combined, add it in to the yogurt mixture. Mix well and place the batter into a greased 9x12 or 9x13 baking pan. Smooth the mixture out on top with a spoon or by shaking the pan.
3. If you want to blanch your own almonds, place a couple handful of almonds into a pot of boiling water and remove them after about 30-60 seconds. Then rinse them off with cold water and peel off the skin. Alternatively, you can buy pre-blanched almonds or use them with the skin on.
4. Score the basbousa with a knife into small squares and place an almond in the middle of each square.
5. Place into a preheated 350 F degree oven for about 35-40 mins, until the top is browned to your liking.
6. While the basbousa is cooking, you can prepare the sugar syrup by bringing to a boil over medium high heat, the sugar, water, and cardamom if desired. Boil for about 5-10 mins and then remove from the heat. Remove the cardamom and add in the orange blossom water.
7. When you basbousa is done, remove from the oven and pour over half the syrup. If you want to brown it further, you can broil in the over for another 2-3 mins or so. Then remove and pour on the remaining sugar syrup.
8. Cut through the scored lines and when the basbousa has cooled, remove from the pan one by one.



i dunno

06.14.2016 Reply





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im planning to make this yuummm i just wanted to let u know u should be mean like that writing i dunno ok? just dont comment if u have nothnig to say.

06.14.2016 Reply



06.15.2016 Reply


Salamualikum, I love, loooove this desert. I am Arabian and I just wanted to let you know something. This may sound strange but this recipe is the exact one of my moms. I don't know but my mom said she made it up herself and its her recipe and I know she isn't a liar. So, where did you get this recipe from? Is it an orignal? I don't think so. But thanks for sharing this recipe for other people to enjoy and learn I didn't want to offend you or anything. Please answer me as soon as possible ;)

06.15.2016 Reply


I am also Arabian and I think that basbousa recipes are very common all together. They are all basically the same ingredients and all so it's not like they copied the recipe from your mom or your mom copied the recipe from them! Hope I helped ;)

06.15.2016 Reply


this is a food that i love to make also i am a arabian

11.14.2016 Reply


this is amazing

11.14.2016 Reply


am 15 and i am from yemen and i use to make them at my dad`s restaurant ITS THE BEST will now i live in the US am sad that i cant make it again :`(. lol Byeeeeeeeeeeeeeeee

01.25.2017 Reply



11.14.2016 Reply


perfect recipe--will sub the orange blossom water with rose water., and add an extra almond on top. Surprising the Israeli's haven't stole this as their own.

06.09.2017 Reply


I LOVE every single one of the recipes that you present! Mashallah mashallah mashallah. Even though my mom attempted to teach me to cook somewhere between teaching me and actually doing it alone I missed a bunch of steps, your page is exactly what I was looking for to help me in my cooking for my little one and hubby. Thank you for sharing with the World Wide Web❤️

10.18.2017 Reply


Ma shaa Allah, your recipe is the only recipe that has worked for me twice now. I substituted self rising flour for the fine semolina, and I added 1/4 teaspoon of baking powder to the recipe. It doesn't crumble too much, and because I like mine a little dry, I reduced the syrup quantity. Thanks for sharing. I'm not Arab by the way, but I fell in love with the dessert in Egypt.

10.24.2017 Reply


I'm going to make this very soon! Looks yummy!

03.05.2018 Reply


I really liked this recipe but I want mine to be more crispy and a little bit more dry. How may I do this? Thanks.

04.05.2018 Reply


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