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🇪🇬 Egypt dessert

Egyptian Basbousa

Tender semolina cake scented with coconut and soaked in lemon syrup.

Prep & cook50 minDifficultyEasyServes6
Egyptian Basbousa

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Ingredient scale
6
  • 300g fine semolina
  • 100g desiccated coconut
  • 150g sugar
  • 250g yoghurt

Make it step by step

Method

  1. 1

    Heat the oven to 180°C and butter a 23cm square tin.

  2. 2

    Mix semolina, coconut, sugar, yoghurt and melted butter.

  3. 3

    Spread into the tin, score diamonds and press an almond into each piece.

  4. 4

    Bake for 30–35 minutes until golden.

  5. 5

    Pour cool lemon syrup over the hot cake and rest for 30 minutes.

Chef’s tip

Do not overmix; a gentle stir keeps the semolina crumb tender.