Versions of this semolina cake are made in many countries in North Africa and the Middle East.

9 servings

Kitchen equipment

  • Large mixing bowl
  • Small saucepan or microwave-safe dish for melting butter
  • Small saucepan for making sugar syrup
  • Measuring cups & measuring spoons
  • Wooden stirring spoon
  • 8” X 8” baking dish
  • toothpick or metal skewer


  • 2 cups semolina flour (we used Purity-brand wheatlets from Sobeys)

  • 1/3 teaspoon baking powder
  • 1 cup white sugar
  • 1 cup unsweetened flaked coconut
  • 1/4 cup butter, melted
  • 1 cup plain yogurt
  • 1/4 cup milk, or as needed
  • 9 whole blanched almonds
1 cup water
  • 1 cup white sugar
  • 1 tablespoon lemon juice


  1. Preheat the oven to 350° F (175° C). Grease an 8 inch square baking dish.
  2. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and melted butter. Mix together the yogurt and milk, and add; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk.
  3. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds, one in the middle of each square you plan to cut.
  4. Bake for 40 to 45 minutes in the preheated oven, until golden brown around the edges, and firm in the middle.
  5. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes. Let cool a bit.
  6. When the basboosa has finished baking, poke holes with a toothpick and pour the syrup over it as evenly as possible. Place it back in the turned-off but still warm oven for about 5 minutes, or until most of the syrup has been absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

Adapted from:


One thought on “Basboosa

  1. Pingback: Halifax Supper Club, Apr.2016 | Club Inclusion Cooks

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