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Basbousa with orange blossom water

Monday, 15 August, 2016 By Nicole 11 Comments

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If, like me, you love anything made with semolina, you will love this dessert. Basbousa, (known as Namoura in Lebanon and Revani in Greece ) is Arabic for ‘just a kiss’.

 

close up of the dessert in a pyrex dish

There are many different ways of preparing Basbousa, but I find this recipe is a real hit. It is often made with Rosewater, which I am not fond of at all, so I have used Orange blossom water here instead. Alternatively, you could use 1 tablespoon of lemon juice instead.

This recipe does not use eggs, and you can replace the butter with almond butter to make it vegan.

It is best made with coarse semolina for a fabulous slightly spongy texture – the milk and yoghurt provide sufficient moisture. The baking powder here gives the lovely golden colour.

If you prefer a sweeter dessert, make a thicker sugar syrup by adding more sugar, according to your taste, and cooking for longer.

Mini basbousa topped with blueberries

For mini basbousas, pour the mixture into buttered cupcake tins and bake for 15 minutes.

This recipe is so simple, you will be making it all the time. Basbousa is delicious served after a meal, or with  coffee or tea, and makes a lovely gift, wrapped in cellophane and ribbon.

Basbousa nut free

Basbousa

5 from 1 vote
Course: Dessert
Cuisine: Middle Eastern
Keyword: budget, middle eastern, quick, semolina
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 people
Calories: 334.5kcal
Author: Nicole
A Semolina dessert, popular in the Middle East, the Balkans and the Horn of Africa.
Print Recipe
US Customary - Metric

Ingredients

  • 2 cups coarse Semolina
  • 1 cup caster sugar
  • 1 cup plain thick yogurt
  • 1/4 cup milk
  • 1/4 cup melted butter or almond butter
  • 1/3 teaspoon baking powder
  • 1/2 cup almonds

For the syrup

  • 1 cup water
  • 1 cup caster sugar
  • 1 teaspoon orange blossom water

Instructions

  • Preheat the oven to 175C and butter an 8 inch square baking dish.
  • In a large bowl, mix the semolina flour, 1 cup of sugar, the butter and the baking powder. Add the milk and yogurt and mix till it is like a paste. If it seems too thick, add a small amount of milk.
  • Spread the mixture evenly into the buttered baking dish and smooth it down. Bake for 40 minutes until golden brown.

To make the syrup

  • In a small saucepan, combine the water and 1 cup sugar. Stir till the sugar dissolves, and bring to a boil. Simmer for 5 minutes. Remove from the heat, allow to cool slightly and add the orange blossom water. Set aside till the cake is ready.
  • Remove the cake from the oven. Cut into diamond shapes with a butter knife and press an almond in each piece. While its still warm, pour the syrup evenly over the top of the cake so it soaks all the way through. Place the cake back in the oven for 5 minutes or till the top is a lovely golden colour. Allow the cake to cool before serving. Press an almond into each diamond shape and serve.

Notes

  • For mini basbousas, pour the mixture into buttered cupcake tins and bake for 15 minutes (till golden brown). Pour sugar syrup over the mini version and bake for another 2-3 minutes.
  • Semolina and Orange blossom water can be found at most Italian or Middle Eastern grocery stores.
  • Adjust the level of sweetness by halving or adding to the amount of sugar in the syrup. 
  • To make it vegan, substitute the butter with almond butter

Nutrition

Nutrition Facts
Basbousa
Amount Per Serving
Calories 334.5 Calories from Fat 53
% Daily Value*
Total Fat 5.9g 9%
Saturated Fat 3.6g 18%
Trans Fat 0.2g
Cholesterol 16mg 5%
Sodium 68.2mg 3%
Total Carbohydrates 65.8g 22%
Dietary Fiber 1.3g 5%
Sugars 41.4g
Protein 5.3g 11%
Vitamin A 4%
Calcium 5%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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If, like me, you love anything made with semolina, you will love this vegan dessert. Basbousa, (Revani in Greece) is Arabic for 'just a kiss'. #basbousa #revani #dessert #semolina
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Filed Under: Asian, Dessert, Recipes, Sweet Tagged With: basbousa, basboussa, dessert, easy recipe, middle eastern, mini basbousa, namoura, quick, revani, vegetarian

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Reader Interactions

Comments

  1. Ferhat

    Friday, 7 October, 2016 at 8:46 am

    absolutely fantastic looks delicious. I will definitely try it today.

    Reply
    • admin

      Friday, 7 October, 2016 at 4:40 pm

      Thanks Ferhat, hope you enjoy it ?

      Reply
  2. Manju | Cooking Curries

    Sunday, 12 March, 2017 at 12:16 am

    I make a similar orange almond semolina cake and this looks great too! I love that name!

    Reply
  3. brandidcrawfordgmailcom

    Sunday, 12 March, 2017 at 1:27 am

    I love that this is vegan! Looks tasty!

    Reply
  4. Tara

    Sunday, 12 March, 2017 at 1:37 am

    Such an incredible dessert! I love that you used orange blossom instead of rose. Yum!

    Reply
  5. linda spiker

    Sunday, 12 March, 2017 at 4:01 am

    Lovely recipe! And I love orange blossom water!

    Reply
  6. laughingspatula

    Sunday, 12 March, 2017 at 3:58 pm

    I have never tried Basbousa but I do love cake and citrus! This looks truly yummy!

    Reply
  7. Dhwani @cookingcarnival

    Sunday, 3 September, 2017 at 2:54 am

    Looks absolutely delicious!! I ll give this a try.

    Reply
  8. Freda

    Sunday, 3 September, 2017 at 3:55 am

    Lovely cake! I love semolina based cakes. I’m yet to try this with orange blossom water. Although I love rose flavors in baked goodies, I’m sure this must be great as well.

    Reply
  9. Uma Srinivas

    Monday, 4 September, 2017 at 2:22 am

    Ingredients are familiar but not name of the desserts! Lovely post:)

    Reply
  10. Soniya

    Monday, 4 September, 2017 at 11:57 am

    Love the addition of citrus flavor in the basbousa!! Yummilicious!

    Reply

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Hi, I'm Nicole, a London based food blogger. Welcome to my blog! Here, you will find delicious international recipes for the family - with a focus on Indian food; cooking/food tips, and restaurants that I recommend. Feel free to comment, share or email me!

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