Mid East Basboosa

    55 mins

    This is a traditional Middle Eastern dessert made with semolina (sooji) and curd, then soaked in a rose water syrup. I got this recipe from my sister-in-law.

    33 people made this

    Serves: 12 

    • 250g semolina (sooji)
    • 100g caster sugar
    • 250g curd
    • 120ml vegetable oil
    • 3 tablespoons desiccated coconut
    • 1 tablespoon baking powder
    • 350ml water
    • 350g caster sugar
    • 2 tablespoons rose water
    • 6 whole almonds, split in half

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. In a medium bowl, mix together the semolina, 100g sugar, curd, oil, coconut and baking powder. Set aside for 30 minutes.
    2. In a small pan over medium-high heat, stir together the water, 350g sugar and rosewater. Bring to the boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
    3. Preheat the oven to 180 C. Spread the semolina batter into the bottom of a greased 23x33cm (9x13 in) baking dish. Slice into squares or diamonds, and place an almond half onto each piece.
    4. Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to grill/broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the cooled syrup over the hot squares. Serve warm.

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    Reviews in English (24)


    this is wonderful and so simple. I made this as a Ramadan dessert treat for my DH and his friends. I upped the coconut by 1 tbsp. Decreased the sugar in the syrup by 1/4 cup and just boiled it a bit longer to get the right consistency for simple syrup. I had homemade rosewater my sister in law made and it is a bit stronger than store-bought. I still upped the rosewater by about 1tbsp. I just taste-tested the syrup after it was finished and adjusted accordingly. The flavor was not overpowering and was just perfect. Orange blossom water can also be substituted. **You may see semolina flour packaged as "cream of wheat" in a Middle Eastern or Indian grocery; it is the same as semolina flour, just a different name. Even though mine got a little too brown on top, it did not affect the flavor. Next time I'll only do 1 minute under the broiler. As it cools, it will absorb the simple syrup. These are also just as good served cold. Thanks so much for this wonderful simple recipe that will become a staple for my husband's sweet tooth!  -  13 Oct 2006  (Review from Allrecipes US | Canada)


    This is indeed a good recipe, i just made slight changes as follows: did not use rose water for the syrup, bud added 1 teaspoon of lemon juice and boiled together, once boiled, just stirred in 1-2 tablespoons honey. And used smaller baking dish, basboosa was thick and delicious! Thanks a lot!  -  29 Jul 2005  (Review from Allrecipes US | Canada)


    This was pretty good, very sweet and easy to make. I would take the recommendation to decrease the syrup. I felt like it was floating in the syrup because not all of it got soaked up. Mine got cooked pretty fast on the edges even after I lowered the temperature in the oven. Next time, I'll try to cook it at 325 or so and I'll add the extra coconut.  -  26 Oct 2007  (Review from Allrecipes US | Canada)