You will need: ghee, semolina, liquid vanilla, sugar, baking powder, yogurt, honey, hazelnuts, lemon


  • Start by adding 2 cups of semolina
  • Add 1 tbsp baking powder
  • Add 1/2 tsp vanilla
  • Mix together until well blended
  • Add 1 cup of sugar
  • Add 1/3 cup softened ghee
  • Mix the ghee in very well, by and to make sure the semolina will be evenly coated by the ghee
  • In 1 cup of yogurt that is room temperature add 1 tbsp of honey
  • Mix honey with yogurt, and add to the rest of the mix
  • Mix it in very well
  • Brush the bottom and sides of the baking pan with a generous amount of ghee
  • Transfer the Basboussa batter to the pan and let it rest for 15 mins
  • Bake in a 350F preheated oven for about 40 minutes
  • Halfway through the baking take it out of the oven and press roughly chopped hazelnuts into the Basboussa, use the back of a wooden spoon
  • Return to the oven once this is done
  • In the meantime, make the syrup:
  • Combine 1 cup of sugar with 1 cup of water
  • Stir just once and bring to a boil on medium heat
  • Once it boils, add a squeeze of lemon and a tbsp of liquid vanilla
  • Reduce heat to medium low and let the syrup simmer for 5 minutes, then add 1 tbsp ghee
  • Take syrup off the heat
  • When Basboussa is light golden brown, take it out of the oven and immediately drizzle the hot syrup on top, cover it with a clean kitchen towel until all the syrup is absorbed and the Basboussa has cooled off a little
  • Enjoy!