Description
This Farina Basbousa recipe with yogurt is a classic Middle Eastern semolina cake known for its soft, moist texture and sweet floral syrup. Enriched with yogurt and coconut, and topped with almonds, this easy-to-make baked dessert is perfect for sharing.
Ingredients
Scale
Cake Ingredients
- 2 cups coarse semolina (or farina)
- 1 cup plain whole-milk yogurt
- ½ cup granulated sugar
- ½ cup melted butter or ghee
- 1 teaspoon baking powder
- ½ cup shredded coconut (optional)
- ½ cup whole almonds (for topping)
Syrup Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or tahini paste to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the coarse semolina, granulated sugar, baking powder, and shredded coconut if using. Stir well to evenly distribute all dry components.
- Add Butter: Pour the melted butter or ghee into the dry ingredients and mix thoroughly until the semolina is fully coated and the mixture looks crumbly but moist.
- Incorporate Yogurt: Stir in the plain whole-milk yogurt until a thick batter forms. It should hold together without being too runny.
- Shape and Score: Spread the batter evenly into the prepared baking dish. Use a knife to score the surface into squares or diamond shapes. Place a whole almond in the center of each scored piece as decoration.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the surface turns golden brown and a toothpick inserted in the middle comes out clean.
- Prepare Syrup: While the basbousa bakes, combine sugar, water, and lemon juice in a saucepan. Bring to a boil and then reduce heat to simmer for 8-10 minutes until slightly thickened. Remove from heat and stir in rose water or orange blossom water if using.
- Pour Syrup: Once the basbousa is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. Allow the cake to absorb the syrup for at least 30 minutes before serving.
- Serve: Cut the cake along the scored lines and serve warm or at room temperature for best flavor and texture.
Notes
- Using whole-milk yogurt enhances the moistness and richness of the cake.
- Coarse semolina is preferred for traditional texture but fine semolina or farina can be used.
- Shredded coconut is optional but adds a lovely flavor and texture contrast.
- Almonds not only garnish the cake but add a nice crunch; toasted almonds can be used for deeper flavor.
- The syrup must be poured while both the syrup and cake are hot to ensure proper absorption.
- Rose water or orange blossom water lends authentic Middle Eastern aroma but can be omitted if unavailable.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
