📝 About This Recipe
A crown jewel of Mizrahi Jewish celebrations, this Basbousa is a masterpiece of texture, combining the coarse crumb of semolina with the floral sweetness of rose-infused syrup. This version is crafted to be pareve, making it the perfect Kosher finale to any festive meal, whether meat or dairy. Each diamond-shaped slice offers a moist, buttery bite accented by the crunch of a toasted almond and the aromatic whispers of the Middle East.
🥗 Ingredients
The Cake Batter
- 2 cups Coarse Semolina (not semolina flour)
- 1/2 cup Desiccated Coconut (unsweetened)
- 1/2 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt
- 1/2 cup Vegan Butter or Margarine (melted and cooled)
- 1 cup Unsweetened Almond Milk (or any non-dairy milk)
- 1 teaspoon Vanilla Extract
Aromatic Syrup (Attar)
- 1 1/2 cups Granulated Sugar
- 1 cup Water
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Rose Water (culinary grade)
- 1 teaspoon Orange Blossom Water (optional but recommended)
Garnish
- 16-20 pieces Blanched Whole Almonds (split in half lengthwise)
- 1 tablespoon Tahini (for greasing the pan)
👨🍳 Instructions
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1
Begin by making the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer.
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2
Simmer the syrup for about 10 minutes until slightly thickened. Remove from heat and stir in the rose water and orange blossom water. Set aside to cool completely; the syrup must be cold when it hits the hot cake.
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3
Preheat your oven to 375°F (190°C). Prepare a 9x9 inch square baking pan by brushing the bottom and sides with a thin layer of tahini. This adds a subtle nutty flavor and prevents sticking better than oil.
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4
In a large mixing bowl, whisk together the coarse semolina, desiccated coconut, sugar, baking powder, and salt until well combined.
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5
Pour the melted vegan butter over the dry ingredients. Use your hands or a sturdy spatula to rub the fat into the semolina until every grain is coated and the mixture looks like wet sand.
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6
Gently stir in the almond milk and vanilla extract. Do not overmix; stir just until a thick, uniform batter forms.
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7
Transfer the batter to the prepared baking pan. Use a wet spatula to smooth the surface evenly into the corners.
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8
Let the batter rest in the pan for 10 minutes. This allows the semolina to absorb the liquids, resulting in a better texture.
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9
Using a butter knife, lightly score the surface of the batter into diamond or square shapes. Do not cut all the way to the bottom yet.
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10
Press one almond half into the center of each scored diamond.
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11
Bake for 35-40 minutes, or until the edges are deep golden brown and the top is a beautiful bronzed color.
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12
Immediately upon removing the cake from the oven, use a sharp knife to cut along the scored lines all the way to the bottom of the pan.
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13
Slowly pour the cooled syrup over the hot cake. It may look like too much liquid, but the semolina will drink it all up. Let the cake sit for at least 2 hours (or overnight) to fully absorb the syrup before serving.
💡 Chef's Tips
Always use coarse semolina rather than fine semolina flour to achieve the signature 'bite' of an authentic Basbousa. Ensure the syrup is completely cold and the cake is piping hot for maximum absorption without sogginess. Greasing the pan with tahini is a traditional Mizrahi secret that adds an incredible depth of flavor to the bottom crust. If you prefer a less floral taste, substitute the rose water with an extra teaspoon of vanilla or a pinch of ground cardamom. Do not skip the resting time before baking; it is crucial for the semolina to hydrate properly.
🍽️ Serving Suggestions
Serve at room temperature with a steaming glass of Nana (fresh mint) tea. Pair with a dollop of non-dairy whipped cream or coconut yogurt for a creamy contrast. A side of fresh pomegranate seeds adds a tart pop of color and flavor. Enjoy as a 'Meze' dessert alongside dried fruits like dates and apricots. For a dairy meal, serve with a spoonful of thick Clotted Cream or Labneh.