Basbousa
A soft and moist Middle Eastern semolina cake soaked in sweet syrup and often topped with almonds or coconut.
Semolina
Cedar Durum Wheat Semolina 907G
$3.49
Cedar Semolina Flour # 1 907G
$2.99
Cedar Semolina Flour # 2 907G
$2.99
Cedar Semolina Flour # 3 907G
$3.99
Yogurt and Butter
Astro Original Balkan Style Plain Yogurt 750g
$2.99
Elegant Balkan Yogurt 4LB
$7.49
Elegant Dahi Yogurt 1.8kg
$7.99
Phoenicia Plain Yogurt 0% 750G
$2.99
Phoenicia Plain Yogurt 2% 750G
$2.99
Phoenicia Plain Yogurt 3.25% 750G
$2.99
Gay Lea Unsalted Butter 454g
$8.99
Gay Lea Salted Butter 454g
$8.99
Baking Powder and Sugar
Redpath Dark Brown Sugar 1kg
$3.49
Redpath Icing Sugar 1kg
$3.99
Redpath Sugar 2Kg
$4.99
Domo Baking Powder 100G
$1.19
Almond and Coconut
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Directions
Step-by-step instructions
1
Preheat oven to 350°F (175°C).
2
In a bowl, mix semolina, sugar, baking powder, and coconut (if using).
3
Add yogurt and melted butter or oil; mix well.
4
Grease a baking dish and spread batter evenly.
5
Cut batter into squares or diamonds.
6
Place an almond on each piece (optional).
7
Bake for 30–35 minutes until golden.
8
Prepare sugar syrup by boiling sugar and water for 10 minutes.
9
Pour hot syrup over hot basbousa immediately after baking.
10
Let cool completely before serving.
Cooking Tips
For best results, use fresh ingredients and don't rush the cooking process. Taste as you go and adjust seasonings to your preference.