A Turkish/Arabic dessert in which Semolina is the main ingredient. I started to make this sticky dessert once I couldn’t get hold of it in Paris. I honestly didn’t realise how simple it is to make (you can make it with your children). Now I treat my mum-in-law with it ! Got to keep her sweet (wink)

You need a medium to large baking tin, ideal size 30 cm x 25 cm x 5 cm. Don’t worry if you don’t have the exact size or a tin, you can even use glass Pyrex.



2 ½ cup semolina (coarse is better) I use mild

1 cup desiccated coconut (granted coconut)

1 cup sugar (caster sugar is better)

½ cup flour (Self rising flour is best)

1 teaspoon baking powder (not needed if you are using self raising flour)

2 tubs / 200g  natural yogurt

200g unsalted melted butter

3 teaspoons of vanilla extracts

20 blanched almonds



1 ½ cup of sugar

1 cup water

1 teaspoon lemon juice

1 teaspoon rose water (you can get at your Middle Easter grocers or at Halal/Middle East section in your supermarket)



Step 1. Turn the oven to 180C and slightly butter the tin.

Step 2. Mix all the dry ingredients together. Remember it shouldn’t look like a cake mix.. it must be stiff and lumpy ! I once added a splash of milk when the mixture didn’t combine.

Step 3. Spread the mix evenly into the buttered baking tin. Using a blunt knife cut into the mix straight lines to form squares or diamond shapes. Place a blanched almond in the middle of each shape, pressing really firm. Place the tin in the oven for 35 min or until golden brown

Step 4. Whist the Basbous is baking, turn on the stove and place a pan with sugar and water. Bring to the boil whilst constantly stirring. Then let it simmer for 5 min and add lemon juice and rose water. Take off the heat and let it cool.

Step 5. Once Basbous is out of the oven pour the syrup over it whilst it’s still hot. Let it soak up all the syrup and serve once it’s cooled.


TIP: The Basbosa will keep fresh for few days if placed in air tight container.

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