Basbousa -- Semolina Pudding


  • 2 1/2 cups +1 tablespoon sugar
  • 1/2 lemon juice
  • 1 teaspoon rose water
  • 8 tablespoons butter, + more for pan
  • 1/2 cup blanched almonds, ground in food processor
  • 1/2 cup whole milk yogurt
  • 1 1/4 cups semolina flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons vanilla
  • 1 cup heavy cream


  • Place 1 1/2 cups sugar, lemon juice and 1/2 cup water in saucepan and bring to a boil. Simmer until thick and syrupy, about 5 minutes. Stir in rose water. Remove from heat and cool. Refrigerage until ready to use.
  • Preheat oven to 375F. Place half of the butter in a medium-hot skillet and add the almonds after the butter is melted. Cook and stir until lightly browned, about 5 minutes.
  • Beat the yogurt and last 1 cup of sugar in a large bowl. Add the almonds, butter they were cooked in, semolina, baking powder and 1 teaspoon of vanilla extract.
  • Beat until thoroughly blended. Place in a greased 9" square pan. Place in the oven and bake for about 30 minutes until lightly browned.
  • Take the basbousa out of the oven. Pour the sugar syrup over the basbousa and immediately cut into serving size pieces. Put back into the oven for 3 minutes. Melt the remaining butter (4 tablespoons) and pour over the basbousa. Let rest for a few minutes.
  • Meanwhile, whip the cream, adding the last 1 tablespoon sugar and 1/2 teaspoon of vanilla. Serve over the basbousa.


  • Description:
  • "Middle Eastern dessert."
  • SOURCE: Adapted from Mark Bittman