Basbousa Recipe aka Harissa Dessert (Middle Eastern Coconut Semolina Cake)

Basbousa Cake, also known as Namoura or Harissa, is rich and dense with a rustic texture from semolina, and a sticky sweetness from rose or orange blossom-scented sugar syrup.

This cake is called Basbousa, Namoura, or Harissa in different areas of the Middle East. My Syrian ex-mother-in-law always calls it Harissa (also transliterated Harisseh, Haressa, Harisa, Haresa, and Harisha).

No matter what you call it, it’s one of my favorite Arabic desserts! Along with Knafeh bil Jiben (a Middle Eastern sweet cheese pastry), it is something I always seek out to sample.

Basbousa is made with semolina, so it has a very unique rustic texture. Similar to cornmeal, semolina absorbs a lot of moisture so the cake itself is very dry. A simple sugar syrup that’s scented with rose water and/or orange blossom water is poured onto the hot cake once it’s removed from the oven.

It results in a sticky-sweet, moist, dense, and very rich cake. It’s absolutely delicious!

Basbousa, Namoura, and Harissa Cake in the Middle East

A few years ago when my ex-husband and I were in Damascus, we came across a pastry shop owner who was making a very unique version of this cake. His cake had a layer of cream baked inside the cake!

The shop owner claimed to be the only one making it this way in Damascus, so of course he didn’t want to share his recipe or method, lol! While I don’t know if he was in fact the only one making it this way, I can speak to the fact that his version was delicious. The cream really rounds out the flavor perfectly.

And, I think I have a pretty good idea of how to make it with a layer of cream so I might do a little experimenting!

A Mid-East Feast Book Tour

This is the final recipe from A Mid-East Feast, the virtual book tour that my friend Brandy from Nutmeg Nanny put together for my cookbook.

A huge thank-you to Brandy, and the fabulous group of bloggers who are participating in this event:

• Rachel – Baked by Rachel
• Megan – What Megan’s Making
• Heather – Girlichef
• Joanne – Eats Well With Others
• Gina – Running to the Kitchen
• Jeanette – Jeanette’s Healthy Living
• Amanda – Fake Ginger
• Brandy – Nutmeg Nanny

Why You’ll Love This Recipe

• Perfect texture. It’s dense, yet moist and melts in your mouth. Semolina is a unique choice for a cake, and it adds great texture here.
• Sweet and aromatic. Instead of adding all the sugar to the cake before it bakes, most of the sweetness comes from a scented simple syrup that’s added after the cake is baked. This lends aroma and sweetness, and also helps keep the cake ultra moist.
• Easy to make and keeps well. Don’t be intimidated to try something new; this recipe is very easy to make! And because it’s soaked in simple syrup, it stays moist without drying out for about a week if stored properly.

Tips

• Use tahini to grease the pan. I love using this unique technique of greasing a pan with tahini to bake a cake! Its primary purpose is to help prevent the cake from sticking, but it also imparts a touch of nuttiness to the cake. However, if you don’t have tahini, you can just use butter or ghee (clarified butter) instead.
• Let the batter sit for 10 minutes once it’s in the pan. It will thicken a bit so it’s easier to score. I definitely recommend scoring it before baking so it crumbles less.
• The cake should be brown on top. If the sides are brown and the top isn’t, broil the cake for a few minutes to brown the top.
• Hot cake, cool syrup. For the cake to absorb the syrup properly, when you pour on the syrup the cake should be hot out of the oven and the syrup should be cooled to room temperature.

Basbousa FAQs

What Ingredients Are in Basbousa?

• Tahini (to grease the pan)
• Fine semolina
• Baking powder
• Sugar
• Unsweetened shredded coconut
• Unsalted butter
• Milk
• Blanched almonds (for the top)

How Can I Make Eggless Basbousa?

If you’re looking for eggless Basbousa, you’re in the right place!

Some semolina cake recipes call for eggs. However, this version is eggless.

It’s the version I learned from my Syrian ex-mother-in-law that she calls Harisa, and it always comes out perfectly without eggs.

Can I Make Basbousa Without Yogurt?

Yes! In different areas of the Middle East, this cake is sometimes made with yogurt.

However, instead of yogurt, this recipe calls for milk and butter. The end result is rich, buttery, and moist.

How do You Store Basbousa?

Once Basbousa is cooled to room temperature, wrap it with plastic wrap and store it overnight at room temperature. After that, you can store the cake covered in the fridge for up to 5 days more.

More Middle Eastern Desserts to Make

• Ma’amoul (Middle Eastern Date-Filled Cookies)
• Easy Rice Pudding
• Syrian Ice Cream

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

Basbousa Recipe aka Harissa Dessert (Middle Eastern Coconut Semolina Cake)

By: Faith Gorsky

Basbousa Cake, also known as Namoura or Harissa, is rich and dense with a rustic texture from semolina, and a sticky sweetness from rose or orange blossom-scented sugar syrup.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 35 mins

Time to Let the Cake Absorb the Syrup 2 hrs

Course Dessert

Cuisine Middle Eastern

Servings 12 servings

Calories 358 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Scented Sugar Syrup:

• ▢ 1 cup sugar
• ▢ 1/2 cup water
• ▢ 1/2 tablespoon fresh lemon juice
• ▢ 1/2 tablespoon orange blossom water or rose water or vanilla extract

Cake:

• ▢ 1 tablespoon tahini to grease the baking pan
• ▢ 2 cups fine semolina
• ▢ 2 teaspoons baking powder
• ▢ 1/2 cup sugar
• ▢ 1 cup unsweetened shredded coconut
• ▢ 1/2 cup unsalted butter at room temperature
• ▢ 1 1/2 cups milk
• ▢ 3 tablespoons blanched almonds for the top

Instructions

 

For the Scented Sugar Syrup:

• Add the sugar, water and lemon juice to a medium, thick-bottomed saucepan, and bring to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface.
• Turn heat down slightly and boil 2 minutes, swirling the pan occasionally. (The syrup will thicken more upon cooling.)
• Turn off heat and stir in the orange blossom water or rose water; cool to room temperature, then use.

For the Cake:

• Preheat oven to 3750F (1900C); brush the tahini on the inside of a 10-inch (25 cm) round baking pan.
• Whisk together the semolina, baking powder, sugar, and coconut in a large bowl. Stir in the butter and milk until combined.
• Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.
• Score the batter into 1-inch (2.5-cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.
• Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn’t, you can broil the cake for a couple minutes to brown the top.)
• Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving.

Video

Faith’s Tips

• Recipe Inspiration: This recipe was adapted from the recipe for Coconut Semolina Cake (Harissa) in my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; Nov. 2012).
• Flavoring the scented sugar syrup. You can use vanilla or cinnamon instead of rose water or orange blossom water if you prefer.
• Use tahini to grease the pan. I love using this unique technique of greasing a pan with tahini to bake a cake! Its primary purpose is to help prevent the cake from sticking, but it also imparts a touch of nuttiness to the cake. However, if you don’t have tahini, you can just use butter or ghee (clarified butter) instead.
• Let the batter sit for 10 minutes once it’s in the pan. It will thicken a bit so it’s easier to score. I definitely recommend scoring it before baking so it crumbles less.
• The cake should be brown on top. If the sides are brown and the top isn’t, broil the cake for a few minutes to brown the top.
• Hot cake, cool syrup. For the cake to fully absorb the syrup, when you pour on the syrup the cake should be hot out of the oven and the syrup should be cooled to room temperature.
• Storage: Once Basbousa is cooled to room temperature, wrap it with plastic wrap and store it overnight at room temperature. After that, you can store the cake covered in the fridge for up to 5 days more. Let it sit at room temperature for about 15 minutes before serving.

Nutrition

Nutrition Facts

Basbousa Recipe aka Harissa Dessert (Middle Eastern Coconut Semolina Cake)

Amount Per Serving

Calories 358 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 23mg8%

Sodium 20mg1%

Potassium 224mg6%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 27g30%

Protein 6g12%

Vitamin A 286IU6%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Basbousa, Basbousa Cake, Basbousa Recipe, Harissa Dessert, Namoura, Semolina Cake

Tried this recipe?Let me know how it was!