Harissa / Basbousa (Semolina Cake)

Harissa—also known as Basbousa—is a traditional Middle Eastern semolina cake known for its soft texture and fragrant syrup. This lighter version uses sweetener in place of sugar, a controlled amount of butter and a touch of orange essence. Finished with almonds and pistachios, each small piece is moist, citrusy and satisfying.

Recipe Highlights

• Moist, tender semolina crumb
• Light orange and lemon flavour
• Sweetened without refined sugar
• Made with only 30 g butter
• Just 51 kcal per small piece
• Makes 16 portion-controlled pieces

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Makes: 16 small pieces

Nutrition and Macros

Total Recipe

• Calories: 816 kcal
• Protein: 16 g
• Fat: 48 g
• Carbohydrates: 80 g

Per Piece

• Calories: 51 kcal
• Protein: 1 g
• Fat: 3 g
• Carbohydrates: 5 g

Ingredients

For the Basbousa

• Semolina — 100 g
• Butter, melted — 30 g
• Plain yogurt — 100 g
• Sweetener — to taste
• Orange essence — ½ teaspoon
• Baking powder — 1 teaspoon
• Blanched almonds — 15, roughly chopped or slivered

For the Syrup and Garnish

• Water — 1 cup
• Sweetener — to taste
• Lemon juice — 1 tablespoon
• Pistachios, chopped — 5 g

Method

1. Prepare the syrup

Add the water, sweetener and lemon juice to a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes.

Remove the syrup from the heat and allow it to cool completely to room temperature.

2. Prepare the batter

Preheat the oven to 180°C / Gas Mark 4.

Place the semolina, baking powder and sweetener in a mixing bowl. Add the melted butter and orange essence, then mix until the semolina is evenly coated.

Add the yogurt and gently fold everything together to form a thick, evenly combined batter. Avoid overmixing.

3. Shape the Basbousa

Line or lightly grease a small baking dish. Transfer the batter to the dish and press it into an even layer approximately 2.5 cm thick.

Score the surface into 16 small squares. Distribute the chopped or slivered almonds evenly across the top.

4. Bake

Bake for approximately 30 minutes, or until the Basbousa is set and lightly golden on top.

5. Add the syrup

Remove the cake from the oven. While it is still hot, gradually spoon the room-temperature syrup over the surface.

Add only as much syrup as the cake can absorb without becoming soggy—you may not require the entire quantity.

Allow the Basbousa to rest until the syrup is fully absorbed.

6. Garnish and serve

Sprinkle the chopped pistachios over the cake. Once cooled, cut along the scored lines and serve at room temperature.

Ipshita’s Note

The traditional character of Basbousa comes from its moist semolina crumb and fragrant syrup. I used sweetener and kept the butter controlled, allowing the familiar texture and flavour to remain while making each piece easier to fit into everyday eating.

Tip

The temperature contrast is important: spoon room-temperature syrup over the cake while it is still hot. Add the syrup gradually so the Basbousa becomes moist without turning heavy or soggy.