Basbousa Recipe (Semolina Cake) | The Mediterranean Dish (2024)

FAQs

What does basbousa mean in Arabic? ›

Basbousa (Egyptian Arabic: بسبوسه, romanized: basbūsah) is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares.

Made with yogurt and semolina flour, Semolina Cake is a one-bowl dessert or snack that doesn't require a mixer and comes out moist, tangy, and delicious.

Moisture is key: Basbousa should be moist and tender, so be sure to use enough syrup when soaking your dessert. You can also add a bit of yogurt or milk to the batter to keep it moist. Don't overbake: Basbousa should be baked until it's golden brown but be careful not to overbake it.

Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water, or just water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. It is similar to grain based halva or halawa.

Often used interchangeably in basbousa recipes, semolina and farina are both types of flour made of wheat. However, they are produced differently and are used in different ways in a variety of recipes. For example, semolina is coarse and made from durum wheat which is high in protein and gluten.

Babirusas live in swamps in the rainforest of Indonesia—specifically the Indonesian islands of Sulawesi, Togian, Sula, and Buru—and are found nowhere else in the world.

Basbousa is traditionally baked in large round trays, cut into squares or diamonds, and served in the same tray. Its origins go back to the revani of Turkish cuisine, a classic cake from the Ottoman Empire.

“The market is completely out of control and as a result there has been an approximately 90% increase in raw material prices as well as increases in freight,” Bull said. “This is a dire situation hitting all semolina producers and all buyers of durum wheat across the globe. Companies are buying at record high prices.”

Semolina flour is made from coarsely ground durum wheat.

Both semolina flour and semola are made from durham wheat, which is a high prot5ein wheat. Both share a lovely yellow color. They differ in their grind, Semolina is relatively coarse, similar to a corn meal, where semola is much finer. Semola is milled twice.

Is farina the same as semolina? ›

Semolina made from common wheat (Triticum aestivum) is beige in color. In the United States, it is called farina (not to be confused with Italian farina, which is common-wheat flour), and it is used more often for desserts than for savory foods.

Basbousa which literally translates 'just a kiss' (aaaaawwwww), is basically a syrupy semolina “cake,” with a prominent buttery flavor, a signature pleasantly sandy texture, made super moist with a generous shower of sugar syrup.

Basbousa originates from Turkish cuisine in the Ottoman Empire and became popular in Egypt. It was supposedly cooked for the first time in the 16th century to celebrate the conquest of Armenia. There is a sweets shop on almost every corner in Egypt selling basbousa.

First up is the flaky yet sweet baklava, made from layered phyllo dough with chopped nuts or coconut filling. It's one of the most popular Middle Eastern desserts and can be found around the world. Like many of the Arabic sweets we've listed here, this is commonly served during Eid but can also be found all year round.

Basbousa is traditionally baked in large round trays, cut into squares or diamonds, and served in the same tray. Its origins go back to the revani of Turkish cuisine, a classic cake from the Ottoman Empire.

Qatayef. Qatayef is common in the Arab world, mainly associated with the holy month of Ramadan. However, it is so popular that you can easily find it on Egyptian tables throughout the year, either in its dessert or savoury form. Qatayef is like a sweet version of Spanish empanadas.