Basbousa- Traditional Middle Eastern baked dessert andGod!I love the Sun too


Traditional middle eastern Dessert made with semolina

I know I said I am a pluviophile, a rain lover and waxed eloquent about the pleasure of watching the drizzle from an open window munching some delicious hot snacks and how it awakens our senses and the calm and peace which follows and all that…yes..yes..I said all of that in my recent post but I never asked for lashing,pounding,hammering,incessant rains. It has been raining cats and dogs(I would rather say cows and horses) continuosly for more than a week. My beautiful city Hyderabad is battered and inundated due to rains which broke a 16 year record and have brought normal life to a standstill. There is a flood-like situation with vehicles floating in the water in several places.A high alert has been sounded by the weathermen.Schools and several shops have been ordered to shut down.People have been asked to stay indoors until water receded to avoid traffic snarls.I will not post pathetic pictures here because that is not how I want you to remember my lovely city.

I still love the rains(light drizzles 😉 to be precise) as long as we stay indoors that is.And when it is raining and we are cooped up at home,the next best thing to do is? …….bake ofcourse….because as I said before the cool breeze carries the delicious aroma from the kitchen to every corner of your home making all it’s inhabitants ravenous and bringing them out of their rooms to see what the lady of the house is baking.

But what I am missing most is the sunshine. Because I need sunlight to click my food pictures. I can never get them right with indoor lighting.While my basbousa was baking in the oven my eyes were constantly shifting from the oven to the balcony(my favorite place to shoot )wishing the rain would stop.Luckily, by the time it came out of the oven it had stopped raining and the sun shone mercifully,though in bits and pieces from amidst the clouds. It refused to shine on my balcony so I had to scout for it on the terrace of my house. God! What we food bloggers do for the love of blogging.So whatever pictures I have for this post are the result of running with the tray and the camera to places where the sun mischeviously chose to shine on the terrace of my home while the hungry family anxiously waited on the lower floor.

My realisation no.1: Nothing in excess is good,not even something you love!

My realisation no.2: I love the rains, but I lovvve the Sun too!!

Coming to the muse, Basbousa is  is a native Egyptian and traditional Middle Eastern cake, made from semolina and flavored sugar syrup. It is also known as Revani (Turkish) Ravani(Greek/Persian)Harissa(Arabic)Namoura(Lebanese)and gabelouze(French)

I have found an ultimate recipe which can be made easily at home and is delicious.The internet is full of recipes for this traditional dessert. But if you like the look of it from the pictures,I will assure you of its taste. Don’t think twice. Just try it. It is best eaten warm like most baked goodies are. You can store whatever is left in the fridge after covering it with a plastic cling film. All you have to do is warm it up in your microwave whenever you feel like having a dessert.


                   Basbousa Recipe

Ingredients for the cake:

  • 2 cups semolina 
  • 135g sugar 
  • 2tsps. baking powder 
  • 1 cup dessicated coconut 
  • 2 eggs
  • 2/3 cups butter melted
  • 1 cup yogurt
  • 2 tsps. vanilla essence
  • 12 blanched almonds vertically sliced in two halves

Ingredients for the syrup:

  • 2 cups sugar(a little less if you don’t like it too sweet)
  • 2 cups water
  • juice of 1/2 lemon
  • 1 tsp. orange water/rose water


  1. Mix all the dry ingredients except sugar and keep separately.
  2. Cream the butter and sugar.
  3. Add the eggs and mix well.
  4. Add the yogurt and the essence.
  5. Add the dry mixture and blend well.
  6. Butter and dust a baking dish.
  7. Pour the basbousa batter in it gently and uniformly.
  8. Keep this dish in the fridge for half an hour.
  9. Meanwhile preheat the oven at 374ºF/190ºC
  10. Boil sugar with water for approximately 10 minutes. Take off heat and add lemon juice and orange/rose water.
  11. Remove the dish from the fridge and run a pizza cutter through the batter which must have firmed a bit by now, in such a way that it is divided into diamond shapes. Diamond shape is the traditional way of serving Basbousa.
  12. Press an almond half into each diamond piece.
  13. Bake in the oven for 40 minutes.
  14. After 40 minutes  put the dish under broiler if required for an additional 8 minutes to get a beautiful golden brown hue.
  15. Remove from oven and pour the sugar syrup all over the cake.
  16. Enjoy warm with a cup of tea or coffee.








81 thoughts on “Basbousa- Traditional Middle Eastern baked dessert andGod!I love the Sun too

      1. I am doing well dear 🙂 thank you! My new job is taking up a lot of my time and I travel a lot, leaving me less time to catch up with blogging. I really miss it. I hope to get back to it sometime 🙂
        till then keep tempting me with your treats!

        Liked by 1 person

    1. This recipe turns out incredibly good. Please do try it. Only thing is you may find 2 cups of sugar in the syrup a little bit sweeter. You may reserve a bit of syrup and add if you want to. I wanted to add this bit in the notes.☺

      Liked by 1 person

  1. Love rain, haha can relate to running here and there while family waits and wonders 😀 These days even in September it is raining too much. Now dear Ana, Basbousa looks very delicious. Drooling right now and the pictures look perfect !! Happy weekend.

    Liked by 1 person

    1. Haha! I am glad you agree. Don’t we bloggers do that😉Camera comes first on hierarchy.
      And thank you Arohi. As usual you come like a breath of fresh air and spread your joy all over💖💖💖💖

      Liked by 1 person

    1. You termed it just right😉Chasing daylight. That is exactly what I was doing with a camera and the tray. Maybe a professional photographer wouldn’t have done that but I am a novice at photography and needed all the running around 😀


      1. mhmm, i totally get it. I have a lightbox…you the one that allows the professionals to create artificial lighting so THEY don’t need to chase daylight? I have yet STILL prefer to chase daylight for some reason, haha!

        It makes my pictures look more…authentic…especially the in-process shots. I feel you can only use the lightbox for the final presentation shots.

        Sigh. Like you said, food blogger problems.

        Liked by 1 person

  2. Oh dearie me Ana, it looks like your beautiful city is a deluge at the moment. There’s never a good time is there and with global warming, it looks like the entire world is suffering with these catastrophes. We are finally enjoying cooler weather here on the East side of the USA, it was a dreadful hot and humid summer, so I’m welcoming Autumn with open arms. 🙂 I had to laugh at your picture routine, chasing the sun wherever it may land. You’re right, us bloggers will stand on our heads to get just that right hue. Love basbousa, yours looks so tempting!

    Liked by 1 person

    1. Aww. .thank you Loretta! I am so glad you liked the picture. Made my running on the terrace worth it. And you know what my neighbour lady who was supervising some work on her terrace was giving me amused looks. So for a while I just hid the tray ,gave her a courteous smile and pretended to do some work till she disappeared into her home. I still can’t help laughing when I recall that day😀
      And I think we have to get used to extreme weather conditions in future unfortunately.


    1. Thank you dear Aqui! That is an awesome thing to say. It was delicious. A crispy crust and a soft centre. Totally yumm..
      Lots of love and regards to you too ☺


  3. I have never tried this, but it looks and sounds wonderfully delicious! I am so sorry to hear about all the heavy rain and flooding in your area. This seems to be the year for this! I agree on the part of liking the rain, watching and listening to it fall is soothing …But not as much as you are saying. We too had record breaking flooding in my city and county and a lot of people lost their homes and belongings …very tough times …but it has passed and all is back to normal, and the sun is shining brightly through my window now. Sending it your way … 🙂 ❤ Hugs!


    1. I am so glad to hear everything is normal there. Even here the city is back to its usual busy and vibrant self. I guess time heals most of the things. But we can’t say we weren’t warned about these extremities in weather by the experts due to global warming. I hope we can do our little bit in climate control.
      Thank you Arl for liking the recipe. Have a wonderful weekend ahead ☺

      Liked by 1 person

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