Basbousa with Raisins

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine:

• 2 cups semolina
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 cup desiccated coconut (if using)

Mix thoroughly so the sugar and baking powder are evenly distributed throughout the semolina.

Step 4: Add Wet Ingredients

Create a well in the center of the dry ingredients and add:

• 1 cup yogurt
• 1/2 cup melted butter
• 1 teaspoon vanilla extract

Stir the mixture gently until it forms a thick, slightly grainy batter. Avoid overmixing to keep the texture light.

Step 5: Fold in the Raisins

Gently fold the soaked and drained raisins into the batter, ensuring they are evenly distributed. This ensures every slice will have a sweet burst of fruit.

Step 6: Transfer to Baking Dish

Pour the batter into the prepared baking dish and spread it evenly with a spatula. Tap the dish lightly on the counter to remove any air bubbles.

Step 7: Score the Batter

Before baking, use a knife to score the batter into diamond or square shapes. This makes cutting the Basbousa easier once it’s baked. You can also place a whole almond on top of each piece for decoration.

Step 8: Bake

Place the dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9: Prepare the Syrup

While the Basbousa is baking, prepare the syrup:

1. In a small saucepan, combine 1 cup sugar and 1/2 cup water.
2. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
3. Add 1 teaspoon lemon juice and let it simmer for 5–7 minutes until slightly thickened.
4. Remove from heat and stir in 1 teaspoon rose water or orange blossom water for fragrance.

Step 10: Pour the Syrup

As soon as the Basbousa comes out of the oven, pour the warm syrup evenly over the hot cake. The semolina will absorb the syrup, giving it a moist, sweet texture.

Step 11: Cool and Serve

Allow the Basbousa to cool completely in the baking dish. Once cooled, separate along the scored lines and serve. It pairs wonderfully with a cup of mint tea or Arabic coffee.

Tips for the Perfect Basbousa with Raisins

• Use coarse semolina for a traditional texture; fine semolina will make the cake too dense.
• Do not overbake; Basbousa should remain moist inside.
• Soaking the raisins is key for soft, juicy bites.
• For extra flavor, you can add a pinch of cinnamon or cardamom to the batter.

Basbousa with raisins is a dessert that’s both comforting and elegant. Its soft semolina texture, sweet syrup, and plump raisins make it a crowd-pleaser for family gatherings or festive occasions. Once you master this method, you can experiment with nuts, coconut, or even chocolate chips to create your signature version.

If you want, I can also make a simplified infographic-style step guide showing each step visually—it makes it much easier to follow while baking. Do you want me to do that?