Go back


1 of 4


For the basboosa:
  • 1 cup of semolina
  • 1 cup dessicated coconut
  • 0.5 cup sugar
  • 1.5 tsp baking powder
  • 1 egg
  • 0.33 cup oil
  • 1 can puck cream (see picture)
  • 0.33 cup milk
  • 1 tbsp tahini (sesame paste)
  • 1 handful either almonds/cashews/pine seeds for decoration (optional)
For the sugar syrup (Qatar):
  • 1.5 cup sugar
  • 0.75 cup water
  • 3 drops lemon juice
  • Serving
    Serves 8
  • Skill Level
    So Easy


You are probably tired of reading how easy the recipe is, but seriously, this one is easy! :) You have to try it for yourself to believe it!
  1. Mix the semolina, dessicated coconut, sugar and baking powder together in a bowl
  2. Then add to the mixed dry ingredients the egg, oil and the cream, and mix well
  3. Add to this mixture the milk and mix well
  4. Rub tahini to the base of the oven proof pan, and pour the mixture
  5. Decorate with almonds/cashews/pine seeds if you wish
  6. Place into 200 degree oven and keep an eye out after 15-20 minutes. Remove when golden/brown in colour
  7. Meanwhile make the sugar syrup by placing the sugar and water in a saucepan and mix until it starts boiling
  8. Once the mixture boils vigorously, place the lemon juice, mix for 30 seconds, then leave to continue boiling for a further minute. Turn off heat
  9. Once the basboosa is removed from the oven, cut into any shape you like, and pour the sugar syrup over it, so it soaks all the syrup :)

The good thing is, if you can not get hold of the puck cream (although it should be available in Middle-eastern stores and big supermarkets), you could replace each can of puck with approximately 3/4 cup yoghurt. Also, if you don't have tahini, don't worry, just oil the base of the dish with vegetable oil.

Bare in mind, the pictures do not do justice to the yumminess of this dessert! I took them many many years ago without any intention of putting them on a recipe! I hope you give this a go and enjoy :)


There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to