Egyptian Besboussa

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EGYPTIAN BESBOUSSA

Yield 24

Prep time

20 Min

Cook time

10 Min

Inactive time

4 Hour

Bake Time

30 Min

Total time

5 Hour

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, 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. It is 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

Instructions

Prepare the Dry Ingredients:

1. Combine 3 cups semolina flour (coarse), ¾ cup sugar, 1 teaspoon baking powder, and vanillin powder in a large bowl.
2. Add 1 cup coconut flakes to a food processor and blend until fine.
3. Mix the finely blended coconut flakes into the dry ingredients until evenly distributed.

Mix the Batter:

1. Add 8 tablespoons melted clarified butter to the dry mixture.
2. Add about 3 cups plain yogurt, adjusting slightly if needed depending on thickness.
3. Stir everything thoroughly until no dry clumps remain.
4. Check that the batter is thick, spoonable, and smooth, not runny or dough-like.
5. Avoid overmixing to prevent a dense or tough texture.

Prepare the Baking Dish:

1. Brush clarified butter across the entire baking dish to prevent sticking.
2. Pour the batter into the dish and spread it evenly.
3. Shake the pan gently side to side to level the batter.
4. Tap the pan lightly on the counter to release air bubbles.
5. Ensure the batter is no more than 1 inch thick.
6. Score the surface into diamond or square shapes without cutting all the way through.

Bake:

1. Bake at 400°F for about 30 minutes until fully set.
2. Switch to broil for a few minutes to develop a golden brown crust on top.

Make the Simple Syrup:

1. Combine 3 cups water and 3 cups sugar in a pot.
2. Stir and bring the mixture to a boil until the sugar dissolves.
3. Simmer until slightly reduced and lightly thickened.
4. Add juice of 1 lemon and a pinch of vanillin powder.
5. Stir and immediately turn off the heat.

Finish the Besboussa:

1. Pour the hot simple syrup over the hot baked besboussa immediately after removing it from the oven.
2. Listen for a light sizzle as the syrup absorbs.
3. Let the besboussa rest for about 15 minutes to soak in the syrup.
4. Cover with foil to retain heat and moisture.
5. Allow the besboussa to rest for several hours for full absorption before serving.

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