Skip to main content
Epicurious

Basbousa (Semolina and Almond Drizzle Cake)

4.0

(1)

Basbousa cut into squares in a round cake pan.
Photo by Haarala Hamilton

Basbousa, namoura, or hareeseh, whatever Arabic name you give to this semolina cake, is usually impossibly soft, dense, and flecked with texture throughout. Traditionally, the cake pan is greased with tahini, which forms a toasty crust encasing the semolina-flecked cake. I like to use a square pan, as I love the graphic nature of the grid-pattern made with the almonds, but an 8" round pan works just as well.

See Related Recipes and Cooking Tips

Read More
Heavenly Halva Cake
Serve a thick slice for breakfast or an afternoon pick-me-up.
Nankhatai (Semolina Shortbread)
These cookies are gently sweetened and perfect with a cup of tea.
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Pan-Fried Turmeric Bread (Kubez Kimaaj)
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.