Recipe: Basbousa step by step with pictures | Handy.Recipes


Cooked basbousa

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

Basbousa is an oriental sweet, traditional in Egypt. Basically it's a cake with salmon and coconut soaked in a sweet syrup. Juicy, sweet, tasty and very simple! Even a hostess baking for the first time will be able to make basbousa. The ingredients are readily available and easily substitutable, the most important thing is to follow a few simple rules. Thanks to the vanilla from Haas basbousse gets even more exquisite oriental fairy tale... Enjoy it!!!

Author of the recipe

Ingredients for basbousa:


  • Semolina - 250 ml
  • Wheat flour / Flour - 250 ml
  • Corn oil - 250 ml
  • Coconut chips - 250 ml
  • Cane sugar - 250 ml
  • Dough leavening agent - 2 teaspoon
  • Egg - 1 pc
  • Kefir - 250 ml
  • Vanillin (1,5g Vanillin TM Haas) - 1 sachet.
  • Walnuts - 8 pcs


  • Water - 125 ml
  • Cane sugar - 250 ml
  • Lime (Egyptian) - 1 pc
  • Vanilla essence - 1 teaspoon

How to cook basbousa step by step with photos

Ingredients. First, in Egypt there is no name for semolina, it's semolina. In Russia you can buy both semolina and semolina, and semolina is harder. Therefore, if you will use semolina when making basbousa, prepare all the ingredients in advance. Turn the oven up to 180° and prepare the casserole dish so you can pour the batter into the dish and put it in the oven immediately. Second, kefir. I saw a recipe with sour cream and I was very surprised, there is no sour cream in Egypt, and there is no need to add fat content to the product. Kefir is regular fat, not sour at all and quite liquid. Thirdly, the sugar. Of course, you can replace it with regular white sugar, there is a lot of it in Egypt too, but I like to bake with cane sugar. Fourth, butter. You can use any good quality vegetable oil that has no odor. In Egypt, they often bake with sunflower oil, but I found palm oil on the label as part of the sunflower oil... The corn oil was the purest. Fifth, lime. Egyptian lime, a cross between a lemon and a regular lime. I would recommend replacing it with regular lemon. And lastly, the nuts. You can use any nuts you like, the budget version of basbousa can be baked without nuts at all. Oops, one more important point! The basbousa shouldn't be high! My baking sheet is 25x25 cm, and the basbousa is perfect, but you can make it bigger, so watch the baking time.

Sift the semolina and flour and baking powder into a bowl. Add the sugar, vanillailla TM Haas and coconut flakes. Stir in .

Mix butter, kefir and egg. Stir with a fork. If you haven't already turned on the oven, it's time to...180°.

Pour the liquid mixture into a bowl with the dry mixture and mix thoroughly.

Line a baking sheet with baking paper. Pour the dough into the mold. Shake a little to even it out. Spread the pecans a little apart. And put the mold in the preheated oven for 35-40 minutes. Be guided by your oven!

Syrup. Once you've put the basbousse in the oven, you should boil the syrup. To do this, pour sugar into a saucepan and water. Add the juice of a lime or 2 tablespoons of lemon juice and the vanilla essence. Bring the syrup to a boil, stirring constantly and simmer over medium heat for three minutes. Turn it off and let it cool.

Take the finished basbousse out of the oven and cool slightly, literally for a couple of minutes.

With a sharp knife, cut the basbousa into squares, so that in the middle of each square is a nut. Pour the syrup over the basbousa, evenly. It is convenient to use a spoon, but I poured directly from the ladle.

Allow the babusa to stand for a few minutes. Then you can enjoy it! Enjoy!

Nutritional Value:

Whole Dish:
73740.3 Calories
50.9 g
7892.3 g
643.8 g
Per Serving:
9217.5 Calories
6.4 g
986.5 g
80.5 g
809.4 Calories
0.6 g
86.6 g
7.1 g

Lemon, Flour, Wheat Flour, Walnuts, Sweet, Eggs, Water, Kefir, Vanilla, Baking, Coconut, Soft, Cane Sugar, Lime, Corn Oil, Cakes, Vanillin, Vanilla essence, Pastry, Dough Sticks

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