Farina Basbousa Recipe with Yogurt – A Delicious Middle Eastern Dessert

Basbousa is a classic Middle Eastern semolina cake, known for its rich, moist texture and sweet syrupy goodness. Made with simple ingredients like farina (or semolina), yogurt, and coconut, this delightful treat is soaked in aromatic syrup, making it irresistibly soft and flavorful.

In this article, we’ll take a deep dive into the farina basbousa recipe with yogurt, covering everything from the key ingredients to expert tips for achieving the perfect texture. You’ll also learn about different variations, serving suggestions, and common mistakes to avoid. Whether you’re a seasoned baker or a first-time cook, this guide will walk you through each step to create an authentic and delicious basbousa right at home!

Now, let’s start with the first section of our journey—understanding what makes basbousa so special!

Introduction to Farina Basbousa

What is Basbousa?

Basbousa is a traditional Middle Eastern semolina cake that’s soft, slightly crumbly, and drenched in a sugar syrup infused with flavors like lemon, rose water, or orange blossom water. Originating from Egypt, this cake has made its way across many cultures, with different names such as Hareesa (Palestine and Jordan), Revani (Turkey), and Nammoura (Lebanon).

What makes basbousa unique is its coarse, grainy texture, thanks to semolina or farina flour. Unlike regular flour-based cakes, basbousa doesn’t require eggs, making it a dairy-rich, yogurt-infused dessert that melts in your mouth with every bite.

Why Use Yogurt in Basbousa?

Yogurt is a game-changer in this recipe! It adds:

• Moisture – Ensuring the cake stays soft instead of dry.
• Tanginess – Balancing out the sweetness of the sugar syrup.
• Structure – Helping bind the semolina and fat together without needing eggs.

Using plain whole-milk yogurt creates the best results, giving the cake a tender crumb while keeping it from being too dense. Some recipes even replace part of the yogurt with buttermilk for an extra tangy kick!

Different Names & Regional Variations

While the Egyptian-style farina basbousa recipe with yogurt is the most well-known, different cultures have put their own spin on this dessert. Here are a few variations:

• Egyptian Basbousa – Traditional version with coconut and almonds, soaked in simple syrup.
• Lebanese Nammoura – Often made without coconut and uses butter instead of yogurt.
• Palestinian Hareesa – Denser, with more syrup absorption.
• Turkish Revani – Includes eggs and sometimes orange zest for a citrusy twist.

Each variation carries its own signature taste, but they all share the common foundation of semolina and syrup!

Key Ingredients in Farina Basbousa with Yogurt

To create the perfect farina basbousa recipe with yogurt, you need the right combination of ingredients. Each component plays a crucial role in texture, moisture, and flavor. Let’s break down these ingredients and their importance.

Farina vs. Semolina – What’s the Difference?

Many people confuse farina and semolina because they look similar, but they’re slightly different:

• Farina is a finely ground wheat product, often used in porridge and cereals.
• Semolina is coarser and commonly used in pasta and certain baked goods.

For an authentic basbousa, coarse semolina works best, but farina can be a great alternative if you want a softer texture. If using farina, consider mixing it with some coarse semolina to retain the traditional grainy feel.

The Role of Yogurt in Moisture & Flavor

One of the most important ingredients in the Farina basbousa recipe with yogurt is yogurt. It enhances the cake’s texture and keeps it from drying out. The acidity in yogurt also interacts with the leavening agents, creating a light and airy crumb.

For best results, use:

• Whole-milk yogurt – Provides the best richness and creaminess.
• Greek yogurt – Works well but might need thinning with milk.
• Buttermilk – An alternative if yogurt isn’t available, but it will create a slightly different texture.

Coconut, Butter, and Sugar – Key Flavor Enhancers

• Coconut: Many recipes include shredded coconut for extra flavor and texture. It adds a slight chewiness and enhances the cake’s richness.
• Butter vs. Ghee: Some traditional recipes use ghee, which gives basbousa a nutty, rich taste. If you prefer a buttery flavor, melted unsalted butter works perfectly.
• Sugar: Both granulated sugar and powdered sugar can be used. The sugar not only sweetens the cake but also helps with caramelization.

Ghee vs. Butter – Which One is Better?

• Ghee – Gives a deep, nutty flavor and enhances moisture.
• Butter – Adds a creamy richness but can sometimes make the cake denser.

For a traditional taste, ghee is preferred. However, butter can work just as well, especially when combined with yogurt for added moisture.

Now that we’ve covered the key ingredients let’s move on to Part 3, where we’ll go step by step through making the perfect basbousa!

Step-by-Step Basbousa Recipe with Yogurt

Preparing the Ingredients

Before you start baking, gather all the ingredients. Here’s what you’ll need:

• 2 cups coarse semolina (or a mix of semolina and farina)
• 1 cup plain whole-milk yogurt
• ½ cup granulated sugar
• ½ cup melted butter or ghee
• 1 teaspoon baking powder
• ½ cup shredded coconut (optional)
• Whole almonds (for decoration)

For the simple syrup:

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water or orange blossom water (optional)

Mixing the Batter – Getting the Right Consistency

1. In a large bowl, mix the semolina, sugar, baking powder, and coconut.
2. Add the melted butter or ghee and mix well until the semolina is fully coated.
3. Stir in the yogurt, making sure everything is well combined. The batter should be thick but spreadable.

Baking the Cake – Ideal Temperature & Timing

1. Grease a 9×13-inch baking dish with butter or tahini paste.
2. Pour the batter into the dish and spread it evenly.
3. Score the top into square or diamond shapes, then place an almond in the center of each piece.
4. Bake at 350°F (175°C) for about 30-35 minutes or until the top is golden brown.

Making the Simple Syrup – The Key to Moistness

1. While the basbousa is baking, combine sugar, water, and lemon juice in a saucepan.
2. Bring to a boil, then simmer for about 8-10 minutes, until slightly thickened.
3. Remove from heat and stir in rose water or orange blossom water for extra flavor.

Final Assembly & Presentation

1. Once the basbousa comes out of the oven, immediately pour the warm syrup over the hot cake. This helps it absorb evenly and stay moist.
2. Let it cool for at least 30 minutes before cutting along the pre-scored lines.
3. Serve warm or at room temperature with a side of tea or Arabic coffee.

If you’re interested in more delicious dessert recipes, check out Recipes Louna’s blog for more inspiration!

Print

Tips & Tricks for the Best Basbousa

Making the perfect Farina basbousa recipe with yogurt is easier than you think! However, small mistakes can affect the texture and taste. Follow these expert tips to ensure your basbousa is soft, moist, and full of flavor.

How to Keep Basbousa Soft & Moist

Nothing is worse than a dry basbousa! To avoid this, follow these simple tricks:

• Use full-fat yogurt – This helps keep the cake soft and tender.
• Don’t overbake – The cake should be golden, not deep brown. Overbaking makes it dry.
• Warm syrup, hot cake – Pour warm syrup over the hot cake so it absorbs evenly.

The Importance of Letting the Syrup Absorb

The syrup is the secret to making basbousa moist and flavorful. Follow these steps:

1. As soon as the cake comes out of the oven, pour the warm syrup evenly over it.
2. Let the basbousa rest for at least 30 minutes before serving. This ensures it fully absorbs the syrup without becoming soggy.
3. Cover the cake loosely with foil while it cools to lock in moisture.

Common Mistakes & How to Avoid Them

Even experienced bakers can run into issues. Here are the most common mistakes and how to fix them:

• Using too much baking powder: This can make the cake too fluffy instead of dense and moist. Stick to 1 teaspoon for best results.
• Skipping the resting time: If you cut the cake too soon, it will crumble. Always let it sit before serving.
• Not pre-cutting before baking: Scoring the cake before baking helps it absorb the syrup more evenly.

Now that you know how to make your basbousa perfect, let’s explore different variations in Part 5!

Variations of Farina Basbousa

There are many ways to customize a Farina basbousa recipe with yogurt. Whether you want to add nuts, try a new syrup flavor, or make it healthier, here are some delicious variations to consider.

Adding Nuts & Coconut for Extra Texture

If you love texture in your desserts, try adding:

• Shredded coconut – Mix into the batter for a tropical twist.
• Chopped pistachios – Sprinkle on top for crunch and color.
• Almonds – Place whole almonds on each square before baking for a traditional look.

Flavored Syrups: Rose Water, Orange Blossom, or Lemon?

The syrup is where you can get creative! Instead of plain sugar syrup, try these variations:

• Rose water syrup – Adds a floral aroma and classic Middle Eastern touch.
• Orange blossom syrup – Gives a citrusy, refreshing taste.
• Lemon-infused syrup – Balances sweetness with a slight tang.

Vegan & Gluten-Free Adaptations

Want to make basbousa healthier or suitable for dietary needs? Try these swaps:

• Vegan version: Replace yogurt with coconut yogurt and butter with coconut oil.
• Gluten-free: Use a blend of gluten-free semolina or almond flour.

How to Serve & Store Basbousa

Once you’ve baked the perfect farina basbousa recipe with yogurt, it’s time to serve and store it correctly. Whether you enjoy it fresh or save some for later, here are the best ways to keep your basbousa delicious and moist.

Best Ways to Serve – Warm or Cold?

Basbousa tastes amazing, both warm and at room temperature. Here’s how to serve it based on your preference:

• Warm basbousa: Serve immediately after it has absorbed the syrup. It will be soft, slightly sticky, and packed with flavor.
• Room temperature basbousa: Let it rest for a few hours or overnight. This allows the flavors to develop and makes it easier to cut into clean pieces.

For an extra indulgent treat, serve basbousa with:

• A dollop of whipped cream or Greek yogurt.
• A scoop of vanilla or pistachio ice cream.
• A cup of mint tea, Arabic coffee, or cardamom-infused milk.

Pairing Basbousa with Drinks – Tea, Coffee, or Something Else?

Basbousa pairs beautifully with warm, aromatic drinks. Here are some of the best choices:

• Mint Tea: The fresh taste of mint balances the sweetness of basbousa.
• Arabic Coffee: This lightly spiced coffee complements the cake’s syrupy richness.
• Chai Latte: The spices in chai enhance the warm flavors of coconut and semolina.
• Turkish Coffee: A bold, strong coffee that contrasts perfectly with the sweetness of the cake.

How to Store & Keep Fresh for Longer

If you have leftovers (which is rare because basbousa disappears fast!), here’s how to store it:

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Keep in a sealed container for up to one week. Let it come to room temperature before serving.
• In the freezer: Wrap pieces individually in plastic wrap and store them in an airtight container for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.

Proper storage ensures that your farina basbousa recipe with yogurt stays soft and flavorful. Now, let’s tackle some frequently asked questions in Part 7!

FAQs About Farina Basbousa Recipe with Yogurt

Many people love making basbousa, but they often have questions about how to get it just right. Here are answers to some of the most common concerns.

Why is my Basbousa Dry?

A dry basbousa usually happens for these reasons:

• Not enough yogurt or butter: Always use full-fat ingredients for maximum moisture.
• Overbaking: If basbousa stays in the oven too long, it will dry out. Bake until golden, not brown.
• Cold syrup on a cold cake: The syrup should be warm and poured over a hot cake so it soaks in properly.

Can I Make Basbousa Without Yogurt?

Yes! If you don’t have yogurt, try these alternatives:

• Buttermilk – Adds a slight tang and keeps the cake moist.
• Milk mixed with lemon juice – A simple substitute for yogurt.
• Coconut yogurt – A great dairy-free alternative for a vegan version.

What’s the Best Type of Semolina or Farina to Use?

For the best texture, use coarse semolina. It gives basbousa its classic grainy feel. If you prefer a softer texture, mix fine semolina or farina into the batter.

Can I Freeze Basbousa?

Absolutely! Wrap each piece in plastic wrap and place it in an airtight container. When ready to eat, let it thaw at room temperature or reheat it in the microwave for a few seconds.

With these tips, your Farina basbousa recipe with yogurt will turn out perfect every time! Now that you have the complete guide, it’s time to enjoy your homemade basbousa with friends and family. Happy baking!