Middle Eastern Semolina Cake with Syrup & Pistachios

🌟 Basbousa Recipe (Semolina Cake with Syrup & Pistachios)

Ingredients:

For the Cake:

2 cups semolina (coarse)

1 cup granulated sugar

1 cup plain yogurt (unsweetened)

½ cup unsalted butter, melted (or ghee)

1 tsp baking powder

1 tsp vanilla extract

A pinch of salt

2 tbsp desiccated coconut (optional, for flavor)

Whole almonds or pistachios for topping

For the Syrup:

1 ½ cups sugar

1 cup water

1 tsp lemon juice

1 tsp rose water or orange blossom water (optional, for flavor)

Instructions:

Prepare the syrup:

In a saucepan, combine sugar and water.

Bring to a boil, then add lemon juice.

Simmer for 10 minutes until slightly thickened.

Stir in rose/orange blossom water (if using). Set aside to cool.

Make the cake batter:

In a large bowl, mix semolina, sugar, yogurt, melted butter, baking powder, vanilla, salt, and coconut (if using).

Stir until well combined. The batter will be thick.

Bake the basbousa:

Grease a baking pan and spread the batter evenly.

Score the top into diamond or square shapes and place an almond or pistachio in the center of each piece.

Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown.

Add the syrup:

Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot basbousa.

Let it soak for at least 30 minutes before cutting.

Time + Yield:

⏱️ Total Time: ~50 minutes

🍴 Yield: 12–16 pieces

Enjoy