Basboussa Recipe – Light and Airy

MIL Screenshot 228

I feel loved. :-)

This is the anti- basboussa recipe.  This is for the people who like their basboussa like a fluffy cake.  For the noobs. Also, for me.  I don’t like my sweets tooo-too sweet, and this version I really like.  With the inclusion of coconut it really gives it a little something extra.  Again, from the fridge, with my coffee for breakfast – the second day.

Basboussa – The Light and Airy Version

1 1/2 c Semolina (We use rice to make the dessert GF. You can use wheat.)

1 1/2 c Coconut Powder (Flour)

1 c Butter – Melted and Cooled

1 c Greek Yogurt (Lebnah also fine.)

3/4 – 1 c Sugar

1t Baking Powder

Mix all ingredients together, bake in a prepped 9×12 pan @ 350 until golden brown.


2c Sugar

2T Corn Syrup

1c Water

Juice of 1 Lemon

1/8t Vanilla Powder

Bring to a boil for 5 minutes.  (Khaled says turn it off as soon as it boils, but that never works for me.  I use 5 minutes.)

As soon as the basboussa cake comes out of the oven, ladle syrup over the top, saturating entire cake in pan.

  • Salma

    This isn’t like any of the recipes we’ve tried. Will let you know when we make it. Thanks Kristina.