A traditional Egyptian and Levantine semolina cake enriched with melted ghee, soaked in sugar syrup and topped with almonds or pistachios — a sweet treat commonly enjoyed at Ramadan suhoor.
Basbousa is one of the most beloved desserts in Egypt and the Levant.
It is made from semolina soaked in yogurt and finished with a generous pour of qatr (concentrated sugar syrup). During Ramadan suhoor it serves as a soothing, energizing sweet treat.
In a bowl, combine the semolina, sugar, baking powder, and shredded coconut. Add the yogurt, melted ghee, and vanilla, then mix until smooth.
Grease a baking pan with butter and pour in the mixture. Smooth the surface and let it rest for 15 minutes.
Cut the batter into squares and top each square with an almond or pistachio.
Bake in a 180°C oven for 30 minutes until golden.
As soon as the basbousa comes out of the oven, pour the qatr (concentrated sugar syrup) over the top. Let it absorb fully as the cake cools.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Basbousa (Semolina Cake with Ghee), and how to fix them:
Double the yogurt. Enough yogurt keeps it moist.
Add it right after baking. The basbousa absorbs the syrup while it is still hot.
Double the vanilla and add a splash of rose water to the syrup.
Brush the top with a little butter before baking. The butter gives it a golden color.
Three days. Cover it with a kitchen towel.
One week in an airtight container.
Two months. Warm it before serving.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| ghee (traditional) | butter | 1:1 | A different flavor. |
| yogurt | sour milk (laban rayeb) | 1:1 | A milder flavor. |
| qatr (sugar syrup) | honey | 1:1 | A sweeter flavor. |
| Ingredient | 12 pieces | 24 pieces | 36 pieces |
|---|---|---|---|
| semolina | 250 g | 500 g | 750 g |
| sugar | 150 g | 300 g | 450 g |
| yogurt | 200 g | 400 g | 600 g |
| Ghee | 80 g | 160 g | 240 g |
Use melted traditional ghee for a deeper flavor. Let the batter rest for 15 minutes so it absorbs fully. Pour the qatr over the basbousa the moment it comes out of the oven so the syrup soaks in well.
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