Egyptian Semolina Honey Cake

Ingredients

• 2 cups fine semolina flour
• 1.5 cups unsweetened shredded coconut
• 1 cup plain whole milk yogurt
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 36 pieces whole cloves
• 2 tablespoons unsalted butter, for pan
• 1.5 cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

Instructions

1. 1

   Combine 1.5 cups granulated sugar, 1 cup water, and 1 tablespoon fresh lemon juice in a medium saucepan. Set over medium heat and stir occasionally until the sugar completely dissolves, about 3-4 minutes. Once dissolved, stop stirring and let it come to a gentle boil for 8-10 minutes — you want a light, thin syrup, not a thick one. Remove from heat, stir in 0.5 teaspoon vanilla extract, and set aside to cool completely. Cooling the syrup before you pour it over the hot basbousa creates the signature crispy-outside, juicy-inside texture.

2. 2

   In a large mixing bowl, combine 2 cups fine semolina flour, 1.5 cups unsweetened shredded coconut, 0.5 cup granulated sugar, 1 tablespoon baking powder, and 0.25 teaspoon salt. Whisk these dry ingredients together until evenly distributed.

3. 3

   Pour 1 cup plain whole milk yogurt, 0.5 cup melted unsalted butter, and 0.5 teaspoon vanilla extract into the dry ingredients. Mix with your hands or a wooden spoon, pressing and kneading gently until the mixture comes together into a uniform, slightly moist dough — it should hold together when squeezed but shouldn't be wet or sticky. If it feels too crumbly, add 1 tablespoon yogurt at a time until it just comes together.

4. 4

   Preheat your oven to 375°F and position a rack in the middle. Line a 9-by-13-inch baking pan with parchment paper, then rub the parchment with 2 tablespoons softened unsalted butter to prevent sticking.

5. 5

   Transfer the dough to the prepared pan and press it in firmly and evenly using the heel of your hand or the bottom of a measuring cup, working from the center outward. The layer should be about 0.5 inch thick and fill the pan completely.

6. 6

   Using a sharp knife or pastry wheel, cut the dough into squares or diamond shapes — a traditional 1.5-inch square size works well. You should get about 36 pieces. Press one whole clove into the center of each piece — this is traditional and adds a subtle spice flavor.

7. 7

   Bake for 20-25 minutes, until the edges turn a deep golden brown and the tops are lightly golden. The basbousa should still feel slightly springy when you press the center — it will firm up as it cools. You should notice a rich, toasty aroma.

8. 8

   Remove the pan from the oven and immediately pour the cooled syrup evenly over the hot basbousa — pouring hot syrup over hot basbousa will make it greasy, and cold basbousa won't absorb it. Let it sit for at least 15-20 minutes at room temperature so it can soak up the syrup and cool slightly.

9. 9

   Serve the basbousa at room temperature or slightly warm. Store in an airtight container at room temperature for up to 5 days — the pieces stay crispy on the edges and tender inside.

Tools you’ll need

• medium saucepan
• large mixing bowl
• whisk
• wooden spoon
• 9-by-13-inch baking pan
• parchment paper
• sharp knife or pastry wheel
• oven thermometer (optional but recommended)

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