The Ultimate Basbousa Recipe: A Delicious Moroccan Dessert for Every Occasion

If you're a fan of moist, sweet, and aromatic desserts, you’ll fall in love with Basbousa. Known by many names across the Middle East and North Africa, this semolina cake is a beloved treat, especially in Morocco, where it’s often served during special occasions and festive gatherings. The magic of Basbousa lies in its simple ingredients and the perfect balance of flavors — semolina, coconut, and fragrant sugar syrup infused with rose or orange blossom water.

In this blog post, we’ll guide you through a traditional Moroccan Basbousa recipe that’s easy to make and guaranteed to impress your guests. Whether you’re baking for a family gathering or treating yourself to something sweet, this Moroccan recipe is the ultimate comfort dessert.

What is Basbousa?

Basbousa, also known as Hareeseh or Revani in different regions, is a rich, moist cake that’s made primarily from semolina flour, sugar, and coconut. Its texture is dense yet soft, creating a perfect cake base for the syrup that’s poured over it after baking. The syrup, often flavored with orange blossom water or rose water, makes Basbousa uniquely sweet and aromatic.

The cake is traditionally served in squares and garnished with almonds or pine nuts, giving it a delightful crunch. Moroccan Basbousa, in particular, is a favorite dessert for special occasions such as weddings, holidays, and gatherings. It’s often enjoyed with a cup of Moroccan mint tea, making it a refreshing and indulgent treat.

The beauty of Basbousa is that it’s simple to make yet packs a punch in flavor. Its versatility allows it to be adapted across different cultures, but the Moroccan version stands out for its fragrant syrup and perfect texture. Let’s dive into the ingredients and how to make this incredible Moroccan Basbousa at home.

Ingredients for Basbousa

Making Basbousa requires just a few simple ingredients that you likely already have in your kitchen. Here’s what you’ll need to create the perfect Moroccan Basbousa.

For the Cake:

Semolina – 1 ½ cups (this is the base of the cake and gives it that dense yet moist texture).
Granulated Sugar – 1 cup (to sweeten the cake perfectly).
Baking Powder – 1 teaspoon (this helps the cake rise slightly without being too fluffy).
Desiccated Coconut – ½ cup (adds a subtle coconut flavor and moisture).
Plain Yogurt – ¾ cup (adds richness and moisture to the cake).
Melted Butter – 4 tablespoons (for added richness and flavor).
Water – ¼ cup (to bind the ingredients together).
Almonds or Pine Nuts – Optional (for garnishing, add them on top of the cake before baking for a nice crunch).

For the Syrup:

Sugar – 1 cup (to sweeten the syrup).
Water – 1 cup (to dissolve the sugar).
Lemon Juice – 1 tablespoon (balances the sweetness of the syrup).
Orange Blossom Water or Rose Water – 1 tablespoon (adds that distinctive floral aroma that makes Moroccan Basbousa truly unique).

These ingredients come together to create a deliciously moist and sweet cake that will have your guests asking for the recipe.

Step-by-Step Instructions to Make Basbousa

Now that you’ve gathered all your ingredients, it’s time to get baking! Follow these simple steps to make your own Moroccan Basbousa.

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) to ensure it’s ready when you place the cake in.

2. Prepare the Baking Pan:

Grease a square or rectangular baking dish (8x8 or 9x9 inches) with butter, or line it with parchment paper for easy removal of the cake after baking.

3. Make the Cake Batter:

In a large mixing bowl, combine semolina, granulated sugar, baking powder, and desiccated coconut.
Add the plain yogurt, melted butter, and water to the dry ingredients and mix until everything is well combined. The batter should be thick but pourable.
Pour the batter into your prepared baking dish and spread it out evenly.
If you like, gently score the surface of the batter into squares with a knife. This makes it easier to cut the Basbousa into neat pieces once baked.
Optional: Place almonds or pine nuts on top of each square to add a decorative touch and a little crunch.

4. Bake the Cake:

Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Prepare the Syrup:

While the cake is baking, prepare the syrup.

In a saucepan, combine sugar and water and bring to a boil over medium heat. Stir until the sugar dissolves completely.
Reduce the heat and simmer for 10 minutes to allow the syrup to thicken slightly.
Add lemon juice and orange blossom water or rose water (if using). Stir well and remove from heat. Let the syrup cool slightly.

6. Pour the Syrup Over the Cake:

Once the Basbousa has finished baking, remove it from the oven. While the cake is still hot, pour the cooled syrup evenly over the cake. Allow the syrup to soak in completely. Let the cake cool to room temperature before cutting it into squares.

7. Serve and Enjoy:

Once the cake has cooled and absorbed the syrup, your delicious Moroccan Basbousa is ready to serve. Enjoy it with a hot cup of Moroccan mint tea or as a delightful standalone dessert.

Tips for Perfecting Your Moroccan Basbousa

Don't skip the syrup: The syrup is what makes Basbousa so moist and flavorful, so ensure you pour it over the cake while it’s still hot for maximum absorption.
Use full-fat yogurt: For a richer and more tender cake, opt for full-fat yogurt instead of low-fat or non-fat varieties.
Try different nuts: While almonds are the traditional choice, you can also use pistachios, walnuts, or pine nuts for added texture and flavor.
Make it ahead: Basbousa actually tastes better the next day after the flavors have had time to develop. Store it in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions (FAQ)

Can I make Basbousa ahead of time? Yes! In fact, Basbousa often tastes even better the next day as the syrup has more time to soak in. Simply store it in an airtight container at room temperature for up to 3 days.

How long will Basbousa last? Basbousa can last for up to 3 days at room temperature, or you can refrigerate it for up to 5 days. However, make sure to let it come to room temperature before serving for the best texture.

Can I freeze Basbousa? Yes! If you want to store Basbousa for a longer time, you can freeze it. Wrap it tightly in plastic wrap and place it in an airtight container. It will stay fresh in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.

What’s the difference between Moroccan Basbousa and other variations? While many countries in the Middle East and North Africa have their own version of Basbousa, the Moroccan version is unique for its use of orange blossom water or rose water in the syrup, which gives it a distinct floral fragrance. Additionally, the Moroccan version often uses coconut for added flavor and moisture.

Serving Suggestions and Variations

Basbousa is a versatile dessert that can be served in many ways. While it’s delicious on its own, here are some serving suggestions:

Serve Basbousa alongside a refreshing cup of Moroccan mint tea.
Add a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.
Top with fresh fruit such as strawberries or raspberries for a fresh contrast to the sweetness.

For variations, you can add other ingredients to the batter, such as rose water or pistachios, for a unique twist on the traditional recipe.

Conclusion

Moroccan Basbousa is a deliciously sweet and fragrant dessert that’s sure to become a favorite in your baking repertoire. With just a few simple ingredients and patience, you can create a moist, aromatic cake that’s perfect for any occasion. Whether baking it for a family gathering or just treating yourself to something special, this Basbousa recipe will surely impress.

Give it a try and share your experience with us in the comments below — we’d love to hear how your Moroccan Basbousa turned out!

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