Egyptian Besboussa | A Sweet Semolina Cake

Egyptian Besboussa | A Sweet Semolina Cake

Egyptian besboussa is a classic Egyptian semolina cake that’s sweet, tender, and full of comforting flavor. It’s made with simple ingredients like semolina flour, yogurt, and clarified butter (semna), then soaked in fragrant vanilla-lemon syrup that gives it its signature moist texture and golden finish. The name besboussa charmingly translates to “just a kiss” in Arabic — a fitting description for a dessert that’s soft, delicate, and irresistibly sweet with every bite.

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Ingredients

For the Besboussa Batter:

• 3 cups semolina flour, coarse

•  ¾ cup sugar

• 1 teaspoon baking powder

• vanillin powder

• 1 cup coconut flakes

• 8 tablespoons clarified butter

• about 3 cups plain yogurt

For the Simple Syrup:

• 3 cups water

• 3 cups sugar

• juice of 1 lemon

• vanillin powder

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Instructions

Preparing the Dry Ingredients

Start this recipe with the dry ingredients. Semolina flour is what gives besboussa its slightly coarse texture and golden, tender crumb. In a large bowl, combine semolina flour, sugar, baking powder, and vanillin. Add coconut flakes to a food processor and blend them until fine — like you. Mix the coconut flakes in with the dry ingredients. The coconut is optional, but it adds a nice touch of flavor and texture.

Mixing the Batter

Now add melted semna (clarified butter) and plain yogurt to the dry ingredients. Depending on the type of yogurt you use, the amount may vary slightly since some yogurts are thicker than others. The goal is to achieve a thick batter that holds its shape when lifted with a spoon, but still smooth enough to spread easily in the pan.

Mix everything really well, ensuring there are no clumps of dry batter left. The besboussa batter should have a dense, spoonable consistency — thicker than pancake batter but softer than dough. If it looks runny or pourable, you’ve added too much liquid. Be careful not to overmix, because semolina absorbs liquid quickly and can activate excess gluten, making the texture dense and tough once baked.

How do you like your besboussa?

• With coconut
• Without coconut

Preparing the Baking Dish

Brush melted semna across all sides of a baking dish to prevent sticking and enhance flavor. Pour the besboussa batter in, then gently shake the pan side to side to help spread it, and smack it down a few times on the countertop. This helps spread the batter evenly and push any air pockets to the surface. The batter should not be taller than 1 inch thick.

Before baking, carefully cut the besboussa into diamond shapes or squares. When making these cuts, do not press the knife all the way down — you’re only marking the surface to create guide lines. This makes it easier to trace over and cut cleanly after baking, once the besboussa has set and is ready to serve.

Baking the Besboussa

Bake the besboussa in the oven at 400°F for about 30 minutes. Once baked through, switch the oven to broil for a couple of minutes to develop a beautiful brown crust on top.

Making the Simple Syrup

While the besboussa is baking, prepare the simple syrup. Combine equal parts water and sugar in a pot, mix it well to help dissolve the sugar, and bring it to a boil. Let it cook until it begins to slightly reduce and thicken into a smooth, glossy syrup. Then add a squeeze of fresh lemon juice, stir in a pinch of vanillin powder for added aroma and flavor, and immediately turn off the heat.

Finishing Touches

When the besboussa comes fresh out of the oven, immediately pour the homemade simple syrup over it while it’s still hot. You should hear a satisfying sizzle(depending on the baking dish used) — that’s a good sign! Let it rest for about 15 minutes to allow the syrup to soak in. Cover the besboussa with foil to help retain its warmth and moisture as it rests. For the best results, let the besboussa rest for several hours so it can fully absorb all that sweetness and moisture.

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