Uploaded April 2022 | Updated September 2026, 1 week ago
We're making Basbousa, a decadent and easy semolina cake found all over the Middle East. It has such a pleasing texture, and when combined with clotted cream, it is FANTASTIC. This is one of the Most Popular desserts in Ramadan, and you'll love it.
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(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a7c: geni.us/atNOY3P
Tamron 28-75mm F2.8 geni.us/0Pe3jm
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Ingredients (makes 10 inch tray):
350g Medium Grain Semolina (not fine, not coarse)
130g Sugar
105g Samna/Ghee
75g Milk
60g Glucose Syrup
40g Yoghurt
15g Desiccated Coconut
Pinch Salt
Syrup:
250g Water
135g Syrup
Squeeze of lemon
Directions:
1- Melt your Samna/Ghee and allow to cool until it is room temperature
2- Add the Glucose, Sugar, Milk, Yoghurt to a jug and mix well. Heat until the sugar has dissolved
3- Grind the Desiccated coconut until it's about the same size as the semolina
4- Prepare your baking dish by brushing with melted Samna or butter
5- Add the salt to your semolina, then pour in the room temp melted ghee. Mix well then add the coconut
6- Mix until well distributed then add the liquids and fold into the flour
7- Carefully fold this until there are no more dry spots then pour into the prepared tray
8- Shake the tray and bang it to distribute the mixture, then bang repeatedly on the worktop to release trapped air
9- Add your nuts to the top in straight lines, then press into the batter slightly
10- Place the tray in the fridge to cool for 20 minutes
11- Preheat your oven to 200c with the fan on, and when hot add the tray of basbousa
12- Bake for 25-30 minutes until the entire top surface is a deep brown colour
13- While baking make the syrup by combining the ingredients in a small pot and bringing to a boil, then turning off the heat. Allow the syrup to cool
14- Pour the syrup over the basbousa as soon as it comes out of the oven
15- Allow to rest for as long as possible 3-6 hours will be optimal
👉 Video edited by Replayed: app.replayed.co/join/Kk57mTGu3QsaT6GTQsi8GFM7M3bEg9
We're making Basbousa, a decadent and easy semolina cake found all over the Middle East. It has such a pleasing texture, and when combined with clotted cream, it is FANTASTIC. This is one of the Most Popular desserts in Ramadan, and you'll love it.
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates
patreon.com/MiddleEats
ko-fi.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a7c: geni.us/atNOY3P
Tamron 28-75mm F2.8 geni.us/0Pe3jm
___
Ingredients (makes 10 inch tray):
350g Medium Grain Semolina (not fine, not coarse)
130g Sugar
105g Samna/Ghee
75g Milk
60g Glucose Syrup
40g Yoghurt
15g Desiccated Coconut
Pinch Salt
Syrup:
250g Water
135g Syrup
Squeeze of lemon
Directions:
1- Melt your Samna/Ghee and allow to cool until it is room temperature
2- Add the Glucose, Sugar, Milk, Yoghurt to a jug and mix well. Heat until the sugar has dissolved
3- Grind the Desiccated coconut until it's about the same size as the semolina
4- Prepare your baking dish by brushing with melted Samna or butter
5- Add the salt to your semolina, then pour in the room temp melted ghee. Mix well then add the coconut
6- Mix until well distributed then add the liquids and fold into the flour
7- Carefully fold this until there are no more dry spots then pour into the prepared tray
8- Shake the tray and bang it to distribute the mixture, then bang repeatedly on the worktop to release trapped air
9- Add your nuts to the top in straight lines, then press into the batter slightly
10- Place the tray in the fridge to cool for 20 minutes
11- Preheat your oven to 200c with the fan on, and when hot add the tray of basbousa
12- Bake for 25-30 minutes until the entire top surface is a deep brown colour
13- While baking make the syrup by combining the ingredients in a small pot and bringing to a boil, then turning off the heat. Allow the syrup to cool
14- Pour the syrup over the basbousa as soon as it comes out of the oven
15- Allow to rest for as long as possible 3-6 hours will be optimal
👉 Video edited by Replayed: app.replayed.co/join/Kk57mTGu3QsaT6GTQsi8GFM7M3bEg9
