Vegan Basbousa: A Sweet Middle Eastern Delight with Caramelized Crunch

Vegan basbousa is a delicious Middle Eastern semolina cake soaked in a sweet, floral syrup called atter. It has a golden, crunchy top layer and a soft, fluffy, pale yellow interior. Also known as Harissa or Namoura, this traditional dessert has a rich history and is especially popular in Egypt, Syria, Turkey, Greece, and Lebanon, where it has been enjoyed for centuries.

Different regions have their own names for this cake, with Lebanon referring to it as either Harissa or Namoura.

This vegan basbousa recipe highlights the best part: the extra caramelized and crunchy edges of the cake.

Ingredients and Variations

• White sugar is ideal for the best results, as brown sugar won’t produce the same outcome.

• Rosewater is used for flavoring, but you can substitute it with orange blossom water. I recommend using a high-quality brand like Cortas.

• Dairy-free butter works just as well as traditional full-fat butter, and no one will notice the difference.

• Coarse semolina is preferred for a less dense namoura, but you can also use fine semolina or a mix of both. Known as ‘smeed’ in Arabic, semolina provides a wonderful crunchy, grainy texture and is used in various Middle Eastern desserts like atayef (dessert pancakes).

• Bicarbonate soda and baking powder are essential for leavening this semolina cake.

• Coconut yogurt is a great substitute for full-fat yogurt, and any dairy-free yogurt can be used. I prefer coconut yogurt as it complements the cake’s flavor well, and some people even like to add coconut to it.

Variation: Add ½ a cup of desiccated coconut to the dough along with the other ingredients.

Recipe by Plant Based Folk

Instructions

Sugar Syrup (Atter)

In a saucepan, combine water, sugar, dairy-free butter, and rose water. Stir the mixture and bring it to a boil for approximately 6 minutes. Allow it to cool to room temperature.

• 2 cups white sugar

• 1 cup water

• 2 tablespoons rose water

• ½ tablespoon dairy-free butter

Basbousa (also referred to as Harissa or Namoura)

In a large mixing bowl, combine semolina and dairy-free butter using your hands until a dough forms. Cover the bowl with cling wrap and let it rest for at least 30 minutes. After resting, crumble the dough with your fingers and mix in sugar, rose water, bicarbonate soda, baking powder, salt, and coconut yogurt using your fingers. (Refer to the notes below about using your fingers.)

• 3 cups coarse semolina

• 1 cup dairy-free butter

Grease a 22cm (9") x 33cm (13") baking tray with tahini and flatten the dough evenly. Use a wet knife to press the edges down and off the tray, then cut the dough into squares or diamond shapes, placing an almond in the center of each piece.

• 1 teaspoon tahini

Bake in a preheated oven at 180°C (356°F). Place the tray in the middle of the oven for the first 15 minutes, then move it to the top for the last 15 minutes. The total baking time is about 30 minutes or until the cake is lightly golden.

Generously pour sugar syrup over the baked namoura. Let it cool to room temperature before re-cutting and removing the pieces.

Notes

• Mixing the ingredients into the dough with your fingers is crucial for maintaining a light texture.

• Ensure you use enough sugar syrup to thoroughly cover the entire cake in the tray, as it will absorb a lot of syrup and should not be dry. Alternatively, you can soak the cake just enough and provide extra syrup with each piece, allowing individuals to add more if they prefer.