Besboosah (Semolina Cake)
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Besboosah is a beloved semolina cake soaked in syrup, enjoyed across the Arab world and Mediterranean under many names. Its charm lies in the simple base of semolina, yogurt, and sugar that bakes into a tender golden crumb, then drinks up a fragrant syrup infused with cardamom, saffron, and rose water. In its classic form, it is humble and comforting, while the cream-filled variation (Besboosah bil Qishta) transforms it into a rich and decadent dessert layered with silky custard. Whether plain or with cream, this recipe gives you both options — a traditional tray bake that can be adapted for everyday gatherings or special occasions.
Besboosah (Semolina Cake) – Classic & Cream-Filled Versions
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Category
Desserts
Cuisine
Meditereanean
Author:
Dalal AlJaser
Servings
12
Prep Time
20 minutes
Cook Time
30 minutes
Calories
310
Besboosah originated in Egypt during the Ottoman era as a simple semolina cake baked with yogurt, butter, and syrup. Over time, Egyptians added coconut, giving it a signature texture. In Lebanon and Syria, it became Hareeseh or Namoura with orange blossom syrup; in Turkey, Revani with citrus and almonds; and in Armenia, Shamali with a denser crumb and nut topping. The cream-filled version, Besboosah bil Qishta, is a more modern creation — proof that this centuries-old dessert continues to evolve, while its heart remains the same: semolina cake soaked in syrup.
Ingredients
Base Batter:
- 1 cup plain yogurt (240 g)
- 1 cup shredded coconut (100 g, optional, Egyptian style)
- 1 ¼ cups fine semolina (200 g)
- 2 eggs
- 2 tsp vanilla
- ¾ cup sugar (150 g)
- ¾ cup vegetable oil (180 ml) or melted butter/ghee
- 2 tsp baking powder
Optional Cream Filling (for Besboosah bil Qishta):
- 1 can thick cream (Nestlé Cream, ~170 g)
- 1 cup liquid cream (240 ml)
- 3 tbsp cornstarch
- ¼ cup rose water (60 ml)
Syrup (for finishing):
- 1 cup sugar (200 g)
- ¾ cup water (180 ml)
- 1 tsp lemon juice
- 3–4 green cardamom pods, lightly crushed
- A few saffron threads (optional)
- 1 tsp rose or orange blossom water (optional)
Directions
- Prepare the syrup by combining sugar, water, cardamom pods, and saffron threads in a saucepan. Bring to a boil, then simmer for 6–8 minutes until slightly thickened. Add lemon juice, simmer one more minute, then remove from heat. Stir in rose or orange blossom water if using, strain, and set aside to cool.
- In a large bowl, mix yogurt, coconut, semolina, eggs, vanilla, sugar, oil, and baking powder until smooth. Let the batter rest for 30 minutes in a warm place.
- If making the cream version, cook thick cream, liquid cream, cornstarch, and rose water in a saucepan over medium heat, whisking constantly until thickened, then set aside to cool.
- Grease a 9x13 inch (20x30 cm) baking dish. For the classic version, spread all the batter evenly in the pan. For the cream version, spread half the batter, then the cream filling, then cover with the remaining batter and smooth.
- Bake at 350°F (180°C) for 35–40 minutes, or until the top is golden.
Remove from the oven and immediately pour the cooled, strained syrup over the hot cake.
Let soak for at least 30 minutes before cutting into 12–16 squares and serving.
Recipe Note
Recipe Tips
- Best served warm with Arabic coffee or mint tea.
- Store covered at room temp 2–3 days, or refrigerate up to 5 (cream version must be chilled).
- Classic version freezes well for up to 2 months.
- Grease the pan with tahini instead of butter for a traditional twist.
- Garnish with almonds, pistachios, or coconut for extra flavor.