What Is Basbousa? Egypt's Semolina Syrup Cake

Basbousa is a moist semolina cake baked in a tray, soaked in syrup and often topped with almonds. Here is how Egyptians make and serve it.

Basbousa is a dense, moist cake of semolina, sugar, yoghurt or milk and butter, baked in a tray, cut into diamonds and soaked in syrup while warm. It is often topped with a blanched almond on each piece. In Egypt it is everyday sweet and festive sweet at once, found in home kitchens and bakery windows alike.

One cake, many names

The same cake is called hareesa in parts of the Levant and North Africa, revani in Greece and Turkey (where it is usually made with some flour and often flavoured with orange), and namoura in Lebanon. Its exact origin is unclear, which is typical of sweets that belong to a whole region.

How it is made

Coarse semolina is mixed with sugar, melted butter or ghee, yoghurt and a little baking powder, sometimes with coconut. The batter rests, is spread in a tray, scored into diamonds and baked until golden. Cool syrup, sometimes scented with lemon or rose water, is poured over as soon as it leaves the oven.

Popular variations

Egyptian bakeries offer basbousa plain, with coconut, with nuts, or filled with ashta cream, the richest version. Some add tahini to the tray for a nutty base.

Golden diamonds, a single almond, syrup to the edges.

When it is eaten

Basbousa appears after iftar in Ramadan, at family visits, and with tea in the afternoon. It keeps well for a couple of days at room temperature, covered.

Ask Délices

We bake by the season, so call us to ask what's on the counter today, or to plan a tray for an occasion: +20 3 486 1432. You'll find us at 46 Saad Zaghloul Street, Raml Station, open daily 8 AM – 1 AM.