Basbousa with Rose water syrup

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  • 1/2 cup of  unsalted butter
  • 3/4 cup of white  sugar
  • 1 tsp of pure vanilla
  • 2 eggs
  • 5- 1/2 cups of  fine semolina
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/3 cup of plain yogurt
  • blanched split almonds or nuts of your choice


  • 2 cups of white  sugar
  • 1- 3/4 cups of  water
  • 1 tbsp lemon juice / 1 tbsp rose water


  1. Cream the butter, sugar, vanilla essence until light and creamy.
  2. Add the eggs between while adding each one.
  3. Sift the semolina, baking powder, and bicarb soda, and add it into the butter mixture. Mix gently.
  4. Stir in the yogurt. Spread the mixture into an 8″x12″ cake pan.  Place the almonds in rows and bake at 350F/180C for 30-35 minutes or  until done.
  5. Meanwhile, prepare the syrup. Dissolve the sugar in the water over  medium heat. Add lemon juice and bring to boil. Keep it aside to cool.
  6. Remove the cake and pour the sugar syrup over the cake evenly. Cut the cake into square or diamond shapes.
  7. desiccated coconut is also added to basbousa  in certain regions around the Middle East  You can add about 1 – 1/4  of coconut along with semolina to the butter mixture.

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