Basbousa Bil Laban Zabadi (Basbousa with Yogurt)
Submitted by Libby57
Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.
YIELD
20 servingsPREP
60 minCOOK
30 minREADY
90 minThere’s a reason basbousa shows up at every Middle Eastern celebration. One bite and you understand.
This version uses yogurt in the batter, which keeps the semolina cake tender and gives it a slight tang that balances all that sweet, citrusy syrup.
Toasted almonds folded into the batter add crunch and a nutty warmth throughout.
The real magic is the temperature shock: cold lemon syrup poured over the sizzling hot cake straight from the oven. The semolina drinks it up instantly, turning each lozenge-shaped piece into a glistening, soaked-through jewel.
Finish with melted butter and a generous swirl of whipped cream, because this is not the time for restraint.
Pro Tips
- The syrup must be cold and the cake must be hot when they meet. This is non-negotiable. Warm syrup on warm cake makes everything soggy instead of soaked.
- Toast the almonds until they’re fragrant and golden. Raw almonds disappear in the batter, but toasted ones hold their own.
- Cut into lozenge (diamond) shapes before returning to the oven for those final 3 minutes. This lets the syrup seep into the cuts and penetrate deeper.
- Basbousa tastes even better the next day once the syrup has had time to fully absorb.
Ingredients
Directions
Make a thick syrup by boiling the sugar, water and lemon juice together and simmering until it thickens.
Allow to cool and chill. Melt half of the unsalted butter.
Toast the blanched almonds and chop them finely.
Beat the yogurt with the sugar in a large mixing bowl.
Add melted butter and all remaining ingredients except the cream, and beat well until thoroughly mixed.
Pour into a large rectangular buttered baking tray and bake in a 400℉ (200℃) oven for 30 min.
Pour the cold syrup immediately over the hot basbousa as soon as it comes out of the oven.
Cut into lozenge shapes and return to the oven for 3 more minutes.
Serve soused with other half of butter, melted, and spread with whipped cream.
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