Bassema is an Egyptian cake made with all purpose flour, semolina and lots of coconut flakes all baked to perfection then soaked in sweet simple syrup and garnished with nuts.
❤️ Why You'll Love It
- An authentic Egyptian recipe that is very easy to make.
- A sweet dessert made with simple ingredients.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Unsweetened coconut.
- All purpose flour.
- Baking Powder
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Simply mix all the ingredients well together spread in a greased baking sheet sprinkle top with nuts and cut in squares.
- Bake in a 350F preheated oven for almost 45 minutes or until golden brown. Meanwhile prepare the simple syrup as usual by boiling water and sugar together for 5 minutes then add the vanilla and lemon juice then simmer for another 15 minutes.
- Pour the syrup while it is hot over the hot baseema- both got to be hot. Let it cool a bit and serve.
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- 2 cups of finely shredded unsweetened coconut
- ½ cup of semolina
- ½ cup all purpose flour
- ½ cup sugar
- ½ cup of milk
- ⅓ cup ghee
- 1 teaspoon Baking Powder.
- Nuts and raisins for garnishing or simply use more coconut flakes
For the syrup:
- 1 cup of sugar
- 1 cup of water
- 1 teaspoon vanilla extract
- 1 teaspoon of lemon juice
Make the syrup:
- In a saucepan over medium heat mix in sugar, water vanilla extract and lemon juice.
- Wait for the mixture to boil then reduce heat and simmer for 10 minutes.
- Let it cool down completely.
- Grease a 9 or 10 inch pie dish or rounded baking dish
- In a large bowl mix all the ingredients well together
- Wet your hands with a little water and spread the mixture into the baking dish
- Sprinkle top with nuts is using
- Bake in a 350F preheated oven for almost 45 minutes or until golden brown.
- When it is done, take the baseman out and pour cooled syrup over, let it soak the syrup before serving.
- Do not heat up the oven before you are done with the cake, it is best to let it rest while the oven is heating up
- Please check the nutrition disclaimer policy.
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First published Jun 15, 2013 . Last updated August 29, 2022 for editorial content.
I really enjoy your recipes. Question about this one… In the notes pre-recipe, you say that the syrop has to be poured while hot on the hot baseema but in the actual recipe you say the syrop has to be cooled down completely. Which one is correct?
Sorry for the confusion, let the syrup cool completely then pour over hot baseema, hope this helps.
I absolutely love your recipes! Do you have a cookbook for sale? I would love to buy one if you do. This baseema is so delicious and my absolute favorite is the cream-filled basbousa. Thank you for sharing your wonderful creations!
Thanks Katie for your comment I am happy that you loved those two recipes... cream filled basbousa is one of my family's favorite as well :). I do not have a book currently but may be in the near future I will make it happen.
I want to try make the Baseema but I don't know what is the 1tsp Bp stand for?
I'm sorry for the confusion, it stand for baking powder. I've clarified it. Thanks, please come back and tell me how did it go with you. I hope you'll like it.
This sounds so delicious! Thanks for sharing!
It looks like different version of basbousa
Yes to some extent :).. Thanks for the commentm be sure t check back for more recipes.