Egypt
Basbousa — Egyptian Semolina Cake
A syrup-soaked Egyptian semolina cake.
Preparation25 minutes
Cooking45 minutes
Servings4–6 people
DifficultyModerate
Method
- Measure all ingredients accurately and prepare the baking dish or mould.
- Combine the mixture in the correct sequence, avoiding over-mixing.
- Cook or bake until the centre is set and the intended colour is reached.
- Prepare any syrup or finishing spice separately and apply as traditionally required.
- Cool for the tested resting time, portion and record the final yield.
How to make Basbousa — Egyptian Semolina Cake
A syrup-soaked Egyptian semolina cake.
Basbousa is featured in Axadle’s Food & Culture collection as part of our guide to Egypt cooking. This page brings together the ingredients, preparation details and step-by-step method in one practical recipe for home cooks.
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Follow the ingredient list and numbered method above to prepare Basbousa. Recipes can vary between regions and households, so taste as you cook and adjust seasoning and texture to suit the ingredients available to you.
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