Soft, syrup-soaked, and bursting with the comforting flavors of coconut and butter, Basbousa is one of Egypt’s most beloved desserts. This golden, melt-in-your-mouth semolina cake is simple to make yet rich in tradition, often served at family gatherings, celebrations, and during Ramadan. Featured in Minnie’s Taste of Mediterranean Delight, this recipe is a classic take on Basbousa, balancing sweetness and texture perfectly. The buttery semolina cake is baked until golden and then generously soaked in a fragrant syrup, ensuring every bite is moist and delicious. While it’s already indulgent on its own, serving it with fresh cream or a sprinkle of crushed nuts adds an extra layer of decadence. Basbousa has been a cherished part of Egyptian and Middle Eastern cuisine for generations. While variations of semolina cakes exist in different cultures—such as Turkish Revani, Greek Ravani, or Levantine Harisseh—the Egyptian version stands out with its rich use of coconut and butter, creating a cake that is both dense and incredibly moist. In Egypt, Basbousa is often found in pastry shops, homemade for special occasions, and commonly served during Ramadan, when sweet treats are enjoyed after long fasting hours. Its…
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