National Dish Israel: Coconut Basbousa (Recipe)
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Say hello to Coconut Basbousa, a wonderfully moist semolina cake that has become a firm favourite across the Middle East. Soaked in fragrant sugar syrup and enriched with desiccated coconut, each tender square is sweet, aromatic and impossibly moreish. Long a staple at celebrations and family gatherings, this classic bake brings the warmth of Israeli and Levantine kitchens straight to your table — perfect with a pot of mint tea or a small cup of strong coffee.
About Coconut Basbousa
Basbousa, also known as revani or hareeseh, is a traditional dessert from the Middle East made from fine semolina. It is hugely popular not only in Israel but across many Arab countries. The cake is often enriched with coconut and finished with a sweet sugar syrup, which gives it its signature moist, aromatic character. Over the years this delicious bake has grown into a genuine classic, served at all kinds of festivities and special occasions.
Ingredients (serves 1–2)
- 100 g semolina
- 50 g sugar
- 50 g yoghurt
- 50 g butter, melted
- 50 g desiccated coconut
- 1 tsp baking powder
- 200 ml water
- 100 g sugar (for the syrup)
- 100 ml water (for the syrup)
- 1 tsp rosewater (optional)
Shopping for the ingredients
When shopping for basbousa, it is well worth paying attention to the quality of your ingredients. The semolina should be fine and fresh, while the coconut is ideally unsweetened to preserve the authentic flavour. Pick up a good-quality sugar for the syrup, too. Depending on your taste, you might also choose to add rosewater for an extra layer of fragrance that lends the dessert a truly special note.
Preparing the dish
Before you start making the basbousa, gather all your ingredients and give your work surface a good tidy. Measure everything out precisely to ensure the batter reaches the ideal consistency. Preheat the oven to 180 °C so it is at the right temperature when the cake goes in. These small preparations are key to a successful result and help the cake bake evenly throughout.
Step-by-step instructions
- In a bowl, combine the semolina, sugar, yoghurt, melted butter, coconut and baking powder.
- Stir the mixture well until you have a smooth, homogeneous batter.
- Pour the batter into a greased baking tin and spread it out evenly.
- Decorate the surface with almonds or extra coconut, if you like.
- Bake in the preheated oven for about 30 minutes, until the top is golden brown.
- Meanwhile, prepare the syrup: bring the water and sugar to the boil in a pan and simmer for a few minutes until the syrup thickens. Add rosewater to taste.
- Once baked, pour the hot syrup evenly over the basbousa.
- Let it cool a little before serving, then cut into squares.
Gluten-free / lactose-free version
For a gluten-free version of the basbousa, you can swap the semolina for almond flour or a blend of gluten-free flours. Just make sure the rest of your ingredients are gluten-free too. To avoid lactose, replace the yoghurt with soya yoghurt or another plant-based alternative. That way the dessert stays every bit as delicious while remaining suitable for anyone sensitive to gluten or lactose.
Tips for vegans and vegetarians
Vegans can easily adapt the basbousa by replacing the butter with plant-based margarine and the yoghurt with a plant-based yoghurt. These swaps do nothing to spoil the flavour — the dessert stays just as tasty and becomes accessible to everyone. When buying margarine, double-check that it really is vegan. With these simple changes, vegans can enjoy this delightful sweet too.
More tips and tricks
To deepen the aroma of the basbousa, you can add a pinch of cinnamon or cardamom. These spices lend the dessert a special warmth and a fragrant scent. Take care to balance the ingredients so the flavours stay in harmony. The cake can also be served with fresh fruit or a scoop of ice cream, which makes for a refreshing contrast to the syrup-soaked crumb.
Adapting the recipe to your taste
The basbousa recipe is easy to tailor to your personal preferences. Whether you use less sugar or fold in extra chopped nuts, there are no limits to your creativity. Experiment with different flavourings, or add a little cocoa for a chocolatey twist. This is how you make the dessert uniquely your own and perfectly suited to your taste.
Ingredient substitutions
If you would like to replace certain ingredients in the basbousa, you have plenty of options. Instead of sugar, you can use honey or agave syrup for a more natural sweetness — much like the date syrup that sweetens Silan Date Syrup. Bear in mind that this may slightly change the consistency of the batter. You can also experiment with different flours in place of the semolina to discover new textures and flavours.
Drink pairing ideas
A number of drinks pair beautifully with basbousa. Traditionally it is served with a gently spiced mint tea or a cup of Arabic coffee, both of which complement the dessert wonderfully. Alternatively, a yoghurt-based drink helps balance the sweetness. Freshly pressed fruit juices are especially refreshing and add a bright, fruity note to the meal.
Serving and presentation ideas
Presentation can make all the difference to a memorable dessert moment with basbousa. Serve the squares on a lovely plate and garnish them with fresh mint leaves or edible flowers. After all, we eat with our eyes first! For an even more elegant touch, you can arrange the cake in small glasses, adding variety and a personal flourish to the way you serve it.
A bit of history
Basbousa has its origins in the Middle East and is a much-loved dessert traditionally served at weddings and festivals. Over the centuries it has been adopted by different cultures across the Arab world, taking on numerous variations and names. It stands as a symbol of hospitality and is often offered to friends and family. As Arab cuisine has spread, basbousa has made a name for itself internationally too, winning fans in many parts of the world. It sits comfortably alongside the sweet classics of Israeli cuisine.
More recipe ideas
Summary: Coconut Basbousa
Whether as a dessert to round off dinner or a sweet snack in between, basbousa is a genuine taste sensation. With its fine, tender crumb and sweet syrup, it is a hit at any table. Thanks to a few simple variations, it adapts easily to different dietary needs, so everyone can enjoy it. Give this recipe a try and experience the wonderful flavours of Israeli cuisine for yourself!
