Easy Basbousa Recipe: Simple Step-by-Step Guide

Last Updated: August 8, 2026

Easy Basbousa Recipe: Simple Step-by-Step Guide

Learn this Easy Basbousa Recipe to make the perfect soft and sandy coconut semolina cake at home.

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Prep Time 15

Cook Time 30

Total Time 43

Course: arabic sweet

Cuisine: arabic

Ingredients Method Notes

Ingredients

300 g Medium Semolina
100 g Shredded Coconut
150 g Granulated Sugar
120 g Ghee
200 g Plain Yogurt
10 g Baking Powder
300 g Sugar
300 ml Water
30 g Whole Almonds

Method

Mixing Dry Ingredients: Combine the semolina, coconut, sugar, and baking powder in a large bowl. Consequently, whisk them gently to distribute the leavening agent evenly. Furthermore, ensure there are no lumps in the mixture.
Rubbing the Fat: Pour the melted ghee over the dry ingredients. Meanwhile, rub the mixture gently with your fingertips until it looks like wet sand. Consequently, this step coats the semolina and keeps it soft.
Adding the Yogurt: Fold the yogurt into the mixture using a spatula. Afterwards, stop mixing as soon as the ingredients combine. As a result, you will keep the texture light and crumbly.
Plating and Cutting: Spread the batter evenly into a greased baking pan. After that, cut the surface into diamond shapes with a knife. On the other hand, press one almond into the center of each diamond.
Baking and Syrup: Bake at 180°C for 30 minutes until the edges are golden. Consequently, pour the hot sugar syrup over the hot Basbousa immediately after baking. As a result, the cake will absorb the liquid quickly.

Notes

for more info read the Recipe

The Intro

The biggest mistake ruins the Easy Basbousa Recipe during baking.

Consequently, using the wrong semolina size makes the cake dry and heavy.

Therefore, we always choose medium semolina for a soft, sandy texture.

On the other hand, some bakers overmix the batter.

Consequently, overmixing activates the gluten and makes the Basbousa tough.

Moreover, this dessert requires a balance of fat and moisture.

Additionally, you will get a beautiful golden crust with a moist center.

As a result, every slice will melt perfectly in your mouth.

Preparation Info

Recipe Name: Easy Basbousa (Coconut Semolina Cake).
Servings: 10 Persons.
Prep Time: 15 Minutes.
Cook Time: 30 Minutes.
Main Ingredient: Medium Semolina, Yogurt, and Ghee.
Difficulty Level: Very Easy.

[Easy Basbousa Recipe] Ingredients in Grams

For a soft and perfectly sweet cake, prepare these exact measurements:

300g Medium Semolina.
100g Shredded Coconut (Fine).
150g Granulated Sugar.
120g Ghee (Melted).
200g Plain Yogurt (At room temperature).
10g Baking Powder.
300g Sugar (For the sweet syrup).
300ml Water (For the sweet syrup).
30g Whole Almonds (For decoration).

Detailed Steps to Make Easy Basbousa

Mixing Dry Ingredients: Combine the semolina, coconut, sugar, and baking powder in a large bowl. Consequently, whisk them gently to distribute the leavening agent evenly. Furthermore, ensure there are no lumps in the mixture.
Rubbing the Fat: Pour the melted ghee over the dry ingredients. Meanwhile, rub the mixture gently with your fingertips until it looks like wet sand. Consequently, this step coats the semolina and keeps it soft.
Adding the Yogurt: Fold the yogurt into the mixture using a spatula. Afterwards, stop mixing as soon as the ingredients combine. As a result, you will keep the texture light and crumbly.
Plating and Cutting: Spread the batter evenly into a greased baking pan. After that, cut the surface into diamond shapes with a knife. On the other hand, press one almond into the center of each diamond.
Baking and Syrup: Bake at 180°C for 30 minutes until the edges are golden. Consequently, pour the hot sugar syrup over the hot Basbousa immediately after baking. As a result, the cake will absorb the liquid quickly.

The Rescue Section: How to Save the Recipe?

If you bake the Easy Basbousa Recipe and it feels dry, do not worry. Consequently, pour a little extra warm syrup over the cake immediately. Therefore, the dry semolina will soften and absorb the moisture.

If the top browns too fast while the inside is raw, lower your oven temperature. Instead, cover the pan loosely with aluminum foil. Subsequently, this protects the top while the center finishes baking safely.

Plating, Garnishing & Internal Linking

The serving of Basbousa is simple and elegant. Let the cake cool completely in the pan before serving.

Consequently, this rest time helps the slices hold their shape. Finally, sprinkle extra coconut flakes on top before slicing.

Azouma Tip: This sweet treat pairs beautifully with our [Traditional Arabic Mint Tea]. Additionally, you can serve it with a cup of [Strong Turkish Coffee] to balance the sweet syrup.

Chef’s Confessions & Trade Secrets

Chef’s Confessions: Just between us, I used to pour cold syrup over my hot cake. However, the Easy Basbousa Recipe requires both the cake and syrup to be hot. Therefore, you must time your syrup preparation to finish right when the cake leaves the oven.
Trade Secret (The Tahini Coat): The true secret to a crispy bottom crust is “Tahini Coating.” Brush your baking pan with a thin layer of tahini paste instead of butter. Additionally, this paste prevents sticking and adds a subtle, nutty flavor. Consequently, this technique creates the ultimate golden base.

Conclusion (Azouma’s Challenge)

You have now mastered the simple science of the Easy Basbousa Recipe. Consequently, you can achieve the perfect sandy texture and golden color easily at home.

Azouma’s Challenge: Subsequently, try adding a splash of rose water to your warm sugar syrup. Let us know if this simple touch made your dessert smell like a traditional bakery! Enjoy your baking.

Easy Basbousa Recipe: Simple Step-by-Step Guide