Bishbosa
Indulge in the irresistible charm of Bishbosa, a traditional Middle Eastern semolina cake that's delightfully moist, aromatic, and easy to prepare. This crowd-pleasing dessert features nutty semolina, sweetened with coconut and sugar, and enriched with creamy yogurt and fragrant vanilla. Each slice is adorned with a whole almond for a touch of elegance and texture. The cake is baked to golden perfection and finished with a luscious syrup infused with zesty lemon juice and optional rosewater for a delicate floral note. Perfect for gatherings or as a sweet treat after dinner, Bishbosa delivers a harmonious blend of flavors and a beautifully tender crumb. Ready in just 45 minutes, this simple yet impressive dessert is guaranteed to cook up warm memories at your table.
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Recipe Information
Ingredients
- 2 cups Semolina
- 0.75 cups Granulated sugar
- 0.5 cups Dessicated coconut
- 1 cup Plain yogurt
- 0.5 cups Vegetable oil
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 15 pieces Whole almonds (for topping)
- 1 cup Water (for syrup)
- 0.75 cups Granulated sugar (for syrup)
- 1 tablespoon Fresh lemon juice (for syrup)
- 1 teaspoon Rosewater (optional, for syrup)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized pan with butter or cooking spray.
In a large mixing bowl, combine the semolina, granulated sugar, dessicated coconut, baking powder, and salt. Mix well.
Add the yogurt, vegetable oil, and vanilla extract to the dry ingredients. Stir with a spatula or spoon until fully combined. The mixture will have a thick, batter-like consistency.
Pour the batter into the prepared baking dish and spread it evenly using the back of a spoon or spatula.
Use a knife to score the batter into square or diamond shapes. Place one whole almond in the center of each piece for decoration.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the Bishbosa is baking, make the sugar syrup: Combine the water and granulated sugar in a small saucepan. Place over medium heat and stir until the sugar has dissolved.
Add the fresh lemon juice and bring the mixture to a gentle boil. Allow it to simmer for 5–6 minutes, then remove it from the heat. If desired, stir in the rosewater for additional flavor.
Once the Bishbosa is baked, remove it from the oven and immediately pour the prepared sugar syrup evenly over the top of the hot cake. Ensure the syrup absorbs completely.
Allow the cake to cool to room temperature before slicing along the scored lines and serving.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 39.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
