There is something timeless about the golden, syrup-soaked semolina cake known across the Middle East as Basbousa. This nostalgic dessert has graced family tables and celebration spreads for generations. Its tender crumb, subtle sweetness, and delicate perfume of rose or orange blossom water speak of tradition, comfort, and care. And the best part? It’s delightfully simple to make.

At Sea of Herbs, we believe in keeping recipes close to their roots. Today, we’re sharing a recipe that honors the original essence of Basbousa while adding just a touch of spice and healthfulness using our hand-selected natural ingredients.

What Is Basbousa?

Basbousa is a semolina-based cake made with yogurt, ghee or butter, and just enough sugar to create that perfect sweetness. Once baked to golden perfection, it’s drenched in a fragrant sugar syrup—a simple blend of water, sugar, and lemon juice—that keeps the cake moist and flavorful.

Every family has their own take on it: some add coconut, some top it with almonds or pistachios, and others infuse the syrup with rose or orange blossom water. In this authentic basbousa recipe, we’re keeping it close to tradition while giving it a Sea of Herbs twist.

Why We Love It

• It uses pantry staples.
• It’s a crowd-pleaser.
• It’s naturally egg-free.
• The texture is rich and tender.
• It can be made ahead and stores beautifully.

Authentic Basbousa Recipe with a Sea of Herbs Twist

Serves: 12 | Prep Time: 15 minutes | Cook Time: 35 minutes

Ingredients:

For the cake:

• 1 ½ cups coarse semolina
• ½ cup desiccated coconut (optional, but traditional)
• ½ cup plain yogurt
• ½ cup melted butter
• ½ cup sugar
• 1 tsp baking powder
• 1 pinch Sea of Herbs’ ground cinnamon
• 1 tbsp tahini (to grease the pan)
• Blanched almonds for topping

For the syrup:

• 1 cup sugar
• ¾ cup water
• 1 tsp lemon juice
• 1 tsp rose water or orange blossom water (Sea of Herbs carries both!)

Instructions:

1. Preheat & Prepare: Preheat your oven to 180°C (350°F). Grease a 9×9-inch pan with tahini—this adds a delicious nutty crust.
2. Mix the Dry Ingredients: In a large bowl, combine the semolina, coconut (if using), sugar, baking powder, and cinnamon.
3. Add the Wet Ingredients: Stir in the melted ghee and yogurt. Mix well until fully combined. The mixture will be thick—don’t worry, that’s the texture you want.
4. Rest the Batter: Let the mixture rest in the pan for 10 minutes. Then, score the surface into diamond or square shapes and place one nut in the center of each.
5. Bake: Bake for about 30-35 minutes or until golden brown on top and a toothpick inserted comes out clean.
6. Make the Syrup: While the cake bakes, prepare the syrup. In a saucepan, combine the sugar and water. Bring to a boil, then lower the heat and simmer for 10 minutes. Add the lemon juice and floral water and remove from heat.
7. Soak the Cake: Once the Basbousa is out of the oven, immediately pour the warm syrup evenly over the hot cake. Let it sit and absorb all that syrupy goodness.
8. Cool and Serve: Allow to cool completely before cutting along the pre-scored lines. Serve with a cup of mint tea or Arabic coffee.

Tips from the Herbalist’s Kitchen:

• Add a pinch of saffron to the syrup for an aromatic boost.
• This dessert is perfect for making ahead—it tastes even better the next day.

Why It Belongs on Your Table

Basbousa is more than a dessert. It’s a memory, a comfort, a tradition. Whether you’re gathering with friends for Iftar, hosting a weekend lunch, or just want something sweet without too much fuss, this is the recipe to make.

Try our version using Sea of Herbs’ finest ingredients and share it with someone you love.

Until next time, happy baking from Jerusalem.

— Sea of Herbs