This is a sweet dish made from Semolina, a dish from Egypt. Honestly, its made all around middle east and known by different names. In Egypt, its Basbousa and in Palestine, its known as Harissa or Hareeseh. In Egypt, its called Al-Basbousa. The dish even goes by the name of Nammoura. They all are the same with probably a little variation of picking the kind of essence they use while cooking. This is basically a traditional Middle Eastern sweet cake that is made using Semolina which is blended in with margarine/butter and further with yogurt. In the end the semolina batter is sweetened with orange flower water or rose water simple syrup. It was originally made by Ottomans in the middle east.
Now the funny thing is that in USA, we usually find this sweet in stores that sell a variety of Middle eastern grocery and sweets, but for some it comes under the section where we buy the Greek food. I remember from the time I came to USA that Mr. Parveez loved buying this cake and we always believed it was Greek. Until, a few days back I discovered that the actual name of this sweet dish is Basbousa and its middle eastern.
I have made cakes with all-purpose flour all the time, so this time I decided to try something new. While looking for something new, I came across Basbousa. The dish has Semolina as the main ingredient and unlike the traditional ways of making cake, this takes in its sweetness from sugar syrup after its baked. The addition of sugar syrup with Rose essence induces softness and sweetness to the cake. This recipe also includes almonds which add a little nutty crunch to the cake besides making it look nice. I was excited with the idea of making a cake with semolina, or sooji as it is known in India, as it sounded healthy and different. I have to say this was one of my favorite and satisfying baking escapades.
The concept of using sugar syrup is just like its used in Kanafeh, another middle eastern sweet or Baklava, so I was aware of how to go about it, except I wasn’t too certain if the cake will be able to soak it in or be watery. Well, not only the sugar syrup was soaked in, the addition of rose essence in the syrup gives out a beautiful aroma and definitely enhances the flavor of the cake. The result, a perfectly moist cake with a distinct taste, flavor and texture.
Basbousa or Harissa or Nammoura or Semolina Cake as I’d call it, is a perfect traditional dessert and we really enjoyed its light and spongy texture. I’ll surely be making this again. Enjoy!!!
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Basbousa Cake
A middle Eastern sweet made from Semolina
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Instructions
Mix the unsalted butter, sugar and vanilla essence till its light and fluffy.
Add the eggs to butter and sugar, one at a time and mix well.
Sift the semolina, baking powder and soda in another bowl.
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Add the semolina slowly into the butter-sugar mixture.
Alternatively add Yogurt.
Beat well so you can allow semolina to expand once it gets into the oven.
Preheat the oven to 350F. Now grease a cake pan and spread batter into it.
Pinch in the almonds on top of the cake at equal distances so that when you cut into pieces later, each piece has an almond topping in the center.
To prepare the syrup topping, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Boil it for 5-7 minutes.
Then allow to cool by placing the container in another larger bowl filled with cold water (indirect cooling).
When the cake is done, slowly pour the cooled syrup over the hot cake.
Let the cake soak the syrup and set it aside for 15 mins or so.
Once it is completely cooled, cut into diamond or square shapes. Serve each piece topped with whipped cream or just by itself.. Any which way it's delicious.
I tried this and Admit tat it’s just mouth watering..for sure the Sugar syrup tasted Scrumptious…
Thanks for such a wonderful recipe..
Thank you.
How can we make this cake eggless??
Hi Poonam, you can add 2 tblsp of condensed milk. Though you can also add applesauce or mashed banana but that might change the taste, so condensed milk would be best.