Basbousa is an Egyptian semolina cake. The cake is moist and dense, filled with coconut and scented with orange blossom water. Like some other middle eastern dessert recipes, basbousa has the same concept of soaking the base in syrup as well.
There are many different recipes of making basbousa and some countries even have different names for it, this recipe on the other hand, is my take on basbousa as there is no saffron in the original recipe.
The original recipe also has ghee instead of the butter, but ghee might not be very easy to find so I replaced it with butter and it works perfectly.
The recipe is extremely easy to follow, it all comes together in one bowl and you can keep it in the fridge for four to five days.
Serve the basbousa warm with tea or coffee and enjoy!
