Pistachio Basbousa

How to Make Pistachio Basbousa

1. 1

   Step 1: Combine dry ingredients

   Preheat the oven to 350°F (175°C). In a large bowl whisk together the semolina, 3/4 cup (150 g) of the granulated sugar (reserve 1 cup/200 g for the syrup), baking powder, and salt until evenly distributed.

   For this step

   • 2 cupsFine semolina (suji)
   • 1 3/4 cupsGranulated sugar (total for batter + syrup)
   • 1 tbspBaking powder
   • 1/4 tspSalt
   
2. 2

   Step 2: Add wet ingredients and rest

   Stir in the plain yogurt and melted butter until the mixture forms a thick, uniform batter. Let the batter rest uncovered for 20–30 minutes so the semolina hydrates and the texture evens out.

   For this step

   • 1 cupPlain yogurt
   • 1/2 cupUnsalted butter, melted
   
3. 3

   Step 3: Assemble in pan and top

   Transfer the batter to a greased 9x13-inch (23x33 cm) baking pan and smooth the surface. Score the top into diamond or square pieces with a sharp knife and press a few chopped pistachios into each piece for garnish.

   For this step

   • 1/2 cupPistachios, shelled and coarsely chopped
   
4. 4

   Step 4: Bake until golden

   Bake for 30–35 minutes, or until the top is deep golden and a toothpick inserted in the center comes out mostly clean. Remove from the oven and keep hot while you prepare the syrup.
   
5. 5

   Step 5: Make rose syrup

   Combine the reserved 1 cup (200 g) sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, reduce to a simmer and cook 7–10 minutes until slightly thickened. Remove from heat and stir in the rose water, then let the syrup cool slightly (warm is fine).

   For this step

   • 3/4 cupWater (for syrup)
   • 1 tbspFresh lemon juice (for syrup)
   • 1 tbspRose water (for syrup)
   
6. 6

   Step 6: Syrup the cake and serve

   Slowly pour the warm syrup evenly over the hot cake, making sure it soaks into the scored pieces. Allow the basbousa to cool and absorb syrup for at least 1 hour before serving; serve warm or at room temperature, garnished with extra pistachios if desired.
   

1. Preheat the oven to 350°F (175°C). In a large bowl whisk together the semolina, 3/4 cup (150 g) of the granulated sugar (reserve 1 cup/200 g for the syrup), baking powder, and salt until evenly distributed.
2. Stir in the plain yogurt and melted butter until the mixture forms a thick, uniform batter. Let the batter rest uncovered for 20–30 minutes so the semolina hydrates and the texture evens out.
3. Transfer the batter to a greased 9x13-inch (23x33 cm) baking pan and smooth the surface. Score the top into diamond or square pieces with a sharp knife and press a few chopped pistachios into each piece for garnish.
4. Bake for 30–35 minutes, or until the top is deep golden and a toothpick inserted in the center comes out mostly clean. Remove from the oven and keep hot while you prepare the syrup.
5. Combine the reserved 1 cup (200 g) sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, reduce to a simmer and cook 7–10 minutes until slightly thickened. Remove from heat and stir in the rose water, then let the syrup cool slightly (warm is fine).
6. Slowly pour the warm syrup evenly over the hot cake, making sure it soaks into the scored pieces. Allow the basbousa to cool and absorb syrup for at least 1 hour before serving; serve warm or at room temperature, garnished with extra pistachios if desired.