Soft Coconut Basbousa (Middle Eastern Semolina Cake)

Basbousa is one of the most famous and beloved Middle Eastern desserts, served on many occasions and holidays. Coconut basbousa is known for its soft, slightly crumbly texture and rich flavor that combines the sweetness of semolina with the distinctive aroma of coconut.

To prepare soft, bakery-style basbousa, it’s important to follow precise ingredient ratios and mixing steps to guarantee perfect results—just like in this recipe from My Lady’s Kitchen.

Cooking Time: 60 minutes

Serves: 6 people

Ingredients for Soft Coconut Basbousa

For the syrup (shira):

• Sugar: 1½ cups

• Water: 1 cup

• Lemon juice: 1 teaspoon

• Orange blossom water: ½ teaspoon (or rose water)

For the basbousa mixture:

• Fine semolina: 1½ cups

• Coconut: ¾ cup (finely shredded)

• Sugar: ½ cup (granulated)

• Ghee: ½ cup (melted)

• Yogurt: 1 cup (at room temperature)

• Egg: 1 (at room temperature)

• Baking powder: 1 teaspoon

• Vanilla: ½ teaspoon

• Salt: a pinch

• Tahini: 1 tablespoon (for greasing the pan)

• Hazelnuts or almonds: as needed (for decoration)

How to Prepare Soft Coconut Basbousa

1. Prepare the syrup:
   In a saucepan, combine the sugar and water without stirring over medium heat.
   When it begins to boil, add the lemon juice and let it simmer for 5–7 minutes only.
   Add the orange blossom (or rose water), remove from heat, and let it cool completely.
   The syrup must be cold when poured over the hot basbousa.

2. Preheat the oven to 180°C (350°F).

3. Mix the dry ingredients:
   In a large bowl, combine the semolina, coconut, sugar, baking powder, and a pinch of salt.

4. Add the ghee:
   Pour in the melted ghee and rub it into the dry ingredients using your fingertips until the semolina absorbs it completely and the mixture feels like moist sand.
   This step is essential for a soft, tender basbousa.

5. Add the wet ingredients:
   Add the egg, vanilla, and yogurt. Mix gently and quickly using a wooden spoon or your hand—just until combined.
   Avoid over-mixing, as it activates gluten in the semolina and makes the basbousa tough.

6. Prepare the baking pan:
   Grease the baking dish with tahini, then pour the basbousa mixture and spread it evenly.
   Lightly wet your hand with water to smooth the surface if needed.

7. Cut and decorate:
   Score the basbousa into squares or diamonds before baking, and place one almond or hazelnut on each piece.

8. Bake:
   Bake for 30–40 minutes until the edges become golden.
   Turn on the broiler for 1–2 minutes to brown the top lightly.

9. Add the syrup:
   Immediately after removing the hot basbousa from the oven, pour the cold syrup slowly and evenly.

10. Rest before serving:
    Let the basbousa rest and cool for at least 1 hour to allow the texture to set and the flavors to blend.