Basboussa is one of the Middle East and North Africa’s most beloved desserts—a simple semolina cake soaked in syrup, yet full of cultural resonance. Known by different names across the region—hareesa in the Levant, revani in Turkey, or namoura in Lebanon—this tender, sweet treat has roots that run deep, especially in Egyptian cuisine where it holds a special place on dessert tables during Ramadan, Eid, family gatherings, and everyday teatimes alike. Its texture is grainy yet moist, often enhanced with yogurt and desiccated coconut, and its golden top is typically adorned with almonds or pistachios.

In Egypt, basboussa is more than just a dessert—it’s comfort, nostalgia, and celebration in a single bite. Made with fine semolina, ghee or butter, sugar, and yogurt, the batter is spread into a tray, scored into diamonds, and baked until golden. Once out of the oven, it’s drenched in a fragrant syrup—usually scented with a hint of lemon, or sometimes orange blossom or rose water. What makes the Egyptian version distinct is its balance: sweet but not cloying, rich but never heavy, and always made to be shared. Passed down through generations and sold in neighborhood pastry shops , basboussa is a cornerstone of Egypt’s dessert culture.

Though its name doesn’t literally mean it, some romantically suggest that basboussa translates to “one kiss”—a poetic interpretation that captures its fleeting sweetness and soft charm. In truth, the word likely comes from the Arabic root for “mixing” or “crumbling,” which reflects the hands-on method of combining semolina and ghee. Yet the nickname has stuck in some circles, and it’s easy to see why: basboussa, with its tender crumb and fragrant syrup, feels like a small act of love—humble, generous, and always welcomed with a smile.

BASBOUSSA WITH HAZELNUTS & DRIED ABRICOTS
Plant-Based | Syrup-Soaked | Rich with Texture

Makes about 18 pieces
Bakes in a 25 x 10 cm tray (approx. 10 x 4 inches)

Ingredients

For the batter:

1 ½ cups fine semolina
1 cup unsweetened grated coconut
½ cup sugar
1 tsp baking powder
1 tbsp honey (or agave/maple for fully vegan)
½ cup vegan yogurt
½ cup melted vegan butter
1 tbsp tahini
2 tbsp vegan milk (any plant-based milk)
A handful of chopped hazelnuts
A handful of chopped dried apricots

For the syrup:

1 cup sugar
1½ cups water

Instructions

Preheat the oven to 180°C (375°F). Lightly grease a 25 x 10 cm (10 x 4 in) baking tray with oil or a thin layer of tahini.
In a large bowl, combine all dry ingredients: semolina, coconut, sugar, and baking powder.
Add the honey, vegan yogurt, tahini, and plant milk. Stir until you have a smooth, cohesive batter.
Spread the batter evenly into the prepared tray. Smooth the surface with the back of a spoon or spatula.
Top generously with chopped hazelnuts and apricots. Lightly score the top into squares or diamonds — this will guide your cuts later and help the syrup soak in.
Bake for about 30 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
While it bakes, prepare the syrup: combine the sugar and water in a small saucepan over medium heat. Simmer for 10–12 minutes, until slightly thickened but still pourable.
When the basboussa comes out of the oven, re-slice along your score marks and immediately pour the hot syrup over the hot basboussa.
Let it cool completely before removing from the pan or serving — this allows the syrup to fully soak in and the texture to set.
To enjoy: Serve on its own, with tea, or as part of a dessert platter. It keeps beautifully for several days in an airtight container — even improves overnight!