Yields: One 8×8 or 9×9 inch cake (about 9-12 servings)
Prep time: 20 minutes
Bake time: 30-40 minutes
Soaking time: 1+ hour
Ingredients:
For the Cake:
· 2 cups (320g) coarse semolina flour (not semolina pasta flour)
· 1 cup (200g) granulated sugar
· 1 cup (240ml) plain yogurt (full-fat is best)
· ½ cup (1 stick / 113g) unsalted butter, melted (or ½ cup neutral oil)
· ½ cup (60g) fine desiccated coconut (unsweetened)
· 2 teaspoons baking powder
· ¼ teaspoon salt
· ½ cup (120ml) milk, if needed (see instructions)
· ¼ cup (30g) whole shelled pistachios, roughly chopped, for topping
For the Syrup (Atar/Sharbat):
· 1 ½ cups (300g) granulated sugar
· ¾ cup (180ml) water
· 1 tablespoon lemon juice (prevents crystallization)
· 1 teaspoon rose water OR orange blossom water (or ½ tsp of each)
· Optional: A small piece of lemon peel or orange peel
Instructions:
Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking pan.
Make the Syrup First: Combine the sugar, water, and lemon juice (and citrus peel, if using) in a saucepan. Stir over medium heat just until the sugar dissolves. Stop stirring, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in the rose/orange blossom water. Let it cool completely. (A cold cake soaks up hot syrup better, but a hot cake soaks up cool syrup just as well and is less messy. For beginners, cooling the syrup is easier.)
Make the Cake Batter: In a large bowl, whisk together the semolina, sugar, baking powder, and salt. Add the yogurt, melted butter, and desiccated coconut. Mix well until a thick batter forms.
· Check Consistency: The batter should be like a very thick pancake batter. If it seems too dry or crumbly, gradually add the milk until it reaches a spreadable consistency.
Assemble & Bake: Spread the batter evenly into your prepared pan. Use a wet spatula or your hands to smooth the top.
· Traditional Scoring: For authentic diamond-shaped pieces, score the top of the batter with a sharp knife, pressing halfway down. Place a whole pistachio or almond in the center of each diamond.
· Simple Topping: Alternatively, simply sprinkle the chopped pistachios evenly over the entire surface and press down lightly.
Bake: Bake for 30-40 minutes, or until the edges are deep golden brown and a toothpick inserted into the center comes out clean.
The Most Important Step: Soak the Cake: As soon as the cake comes out of the oven, immediately pour the cooled syrup evenly all over the hot cake. You will hear it sizzle and see it being absorbed—this is exactly what you want!
Rest and Serve: Let the cake cool completely in the pan at room temperature. This allows it to fully absorb all the syrup and become incredibly moist. For best results, let it sit for at least 2-3 hours, or preferably overnight.
🌟 Pro Tips for Perfect Basbousa
· The Right Semolina: Using coarse semolina is crucial for the authentic texture. Fine semolina will make the cake gummy and dense.
· Don’t Skip the Blossom Waters: The rose or orange blossom water is the soul of this dessert. It provides the classic, aromatic flavor. Find it in Middle Eastern or international markets.
· Syrup Science: The lemon juice in the syrup is not for flavor, but to prevent the sugar from crystallizing. Don’t skip it!
· The Soak is Key: Pouring the cooled syrup over the hot cake creates a thermal shock that allows the dense cake to drink up all the sweet, fragrant liquid, making it unbelievably moist.
· Patience is a Virtue: Letting the cake rest for several hours is non-negotiable. It transforms from a good cake to an incredible, syrupy, melt-in-your-mouth dessert.
Serve this cake at room temperature with a cup of strong Arabic coffee or tea. It’s a true celebration of textures and flavors that is sure to impress. Enjoy
Middle Eastern Semolina Cake with Syrup Pistachios
