Break Kitchen | Episode 6: Yogurt Basbousa with Almonds

After main dishes, breakfast, kunafa and kofta, we return in the sixth episode of Break Kitchen to a beloved Arabic dessert that is easy to serve with coffee: yogurt basbousa with almonds. Our Break Kitchen version uses semolina and yogurt with a light syrup, and is suitable for a medium-sized home baking pan.

Preparation and Cooking Time

• Preparation time: 15 minutes, plus 10 minutes for the mixture to rest.
• Cooking time: Approximately 30–35 minutes.
• Servings: 10–12 pieces.

Ingredients

For the basbousa

• 2 cups (about 340 grams) coarse semolina.
• 1/2 cup sugar.
• 1 cup full-fat yogurt.
• 1/2 cup melted butter, slightly cooled.
• 1/3 cup finely shredded unsweetened coconut – optional.
• 1 teaspoon baking powder.
• 1/2 teaspoon vanilla.
• A pinch of salt.
• Approximately 12 peeled almonds, for decoration.
• A small amount of butter for greasing the pan.

For the syrup

• 1 cup sugar.
• 3/4 cup water.
• 1 teaspoon lemon juice.
• 1 teaspoon orange blossom water or rose water – optional.

Method

1. Prepare the syrup: Place the sugar and water in a saucepan over medium heat until the sugar dissolves and the mixture begins to boil. Add the lemon juice and let it simmer gently for 7–8 minutes, then remove it from the heat and add the orange blossom water, if desired. Leave it to cool.
2. Prepare the oven and pan: Preheat the oven to 180°C and lightly grease a pan approximately 26 cm in diameter with butter.
3. Mix the dry ingredients: Combine the semolina, sugar, coconut, baking powder and salt in a large bowl.
4. Add the wet ingredients: Add the yogurt, melted butter and vanilla, and stir gently just until the mixture is combined; do not overmix.
5. Let the mixture rest: Spread it evenly in the pan and leave it for 10 minutes so the semolina can absorb some of the moisture.
6. Divide and decorate: Lightly score the surface into squares or diamond shapes, and place an almond on each piece.
7. Bake: Place the pan on the middle rack for 30–35 minutes, or until the surface is golden and the edges are lightly browned.
8. Add the syrup: As soon as the hot basbousa comes out of the oven, gradually pour the cold syrup over it. Leave it for at least 20–30 minutes to absorb the syrup before cutting and serving.

Tips for Perfect Basbousa

• Coarse semolina gives it its distinctive texture; fine semolina produces a different, more compact result.
• Do not knead the mixture; brief stirring helps preserve its texture.
• Adding cold syrup to hot basbousa helps it absorb the syrup without making the pieces excessively soft.
• Keep an eye on the color during the final minutes, as oven strength varies.

Ingredient Substitutions

You can omit the coconut entirely or replace the almonds with pistachios when serving. Melted ghee can be used instead of butter for a different flavor. If orange blossom water or rose water is unavailable, the lemon syrup alone is sufficient.

Serving and Storage

Serve the basbousa after it has cooled and absorbed the syrup, at room temperature. It pairs well with Arabic coffee or tea. To keep it for longer, place it in an airtight container in the refrigerator. For perishable foods, USDA guidelines recommend keeping the refrigerator at 4.4°C or below and not leaving perishable food at room temperature for more than two hours.

Allergy and Food Safety Notice

This recipe contains wheat (gluten), milk and almonds. Coconut or packaged products may contain traces of other allergens, depending on the manufacturer. Anyone with food allergies should check the labels of all ingredients and avoid unreliable substitutions.

Useful Sources

Storage and refrigeration guidance: USDA Food Safety and Inspection Service. The featured image is an illustrative image of almond basbousa from Wikimedia Commons, photographed by Aldousari and licensed under CC BY-SA 3.0.

Previous episode: Break Kitchen | Episode 5: Oven-Baked Meat Kofta with Vegetables.