How long does it take to make Basbousa?

Bake at 170–180°C (340–355°F) for 20–45 minutes, depending on the depth of the pan, until a toothpick comes out dry.

1 hr 20 minTotal

15 minActive time

1 hr 5 minSetting

Step by Step

#	What to do	How long
1	Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes	5 min
2	Add the lemon juice	1 min
3	Cool completely	—
4	Preheat the oven to 180°C (355°F) and grease a pan	12 min
5	Mix the semolina, sugar, yogurt, oil, eggs and baking powder into a smooth batter	1 min
6	Pour into the pan and smooth the top	1 min
7	Bake 30 minutes	30 min
8	Take out of the oven and immediately pour the syrup over the hot cake. Let soak at least 30 minutes	30 min

How to Tell It's Done

until the sugar melts and the syrup thickens slightly
until the cake is golden

Tips

The lemon keeps the sugar from crystallizing again.
Cold syrup on a hot pastry soaks in evenly.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
The syrup soaks into the cake only while it's hot: pour it as soon as it comes out of the oven, slowly and over the whole surface.

Common Mistakes

A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

Semolina (sometimes flour too), 3–6 eggs, a cup of sugar, oil, a cup of orange juice or yogurt, and baking powder.
As soon as the cake comes out, pour cooled syrup over it; it soaks it up and stays moist.

The full recipe: Basbousa →

Recipes with Basbousa

Basbousa with Coconut and Almonds in Rose Water Syrup

Basbousa — Arab Semolina Cake in Syrup

Basbousa - Middle Eastern Semolina Cake

Basbousa – Semolina Cake in Syrup

Revani - Semolina Cake in Lemon Juice

Semolina Cake with Almonds and Sugar Syrup

Revani – Semolina Cake in Syrup