Arab desserts · About 70 minutes

Yogurt basbousa with lemon syrup

Name: Yogurt basbousa with lemon syrup
Total time: 70 min
Yield: 8 people
Cuisine: Egyptian
Ingredients: 250 g medium semolina; 170 g yogurt; 80 g sugar for the batter; 80 g melted ghee; 0.5 tsp baking powder; 200 g sugar for the syrup; 150 ml water for the syrup; 1 tsp lemon juice

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-18

Semolina and yogurt basbousa with lemon syrup. Mix only until combined and prepare the syrup before baking finishes.

Egyptian cuisine

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Total time: 70 minutes
Servings: 8
Cuisine: Egyptian

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Bring the syrup sugar and water to a boil, add lemon juice and simmer for 7 minutes. Leave to cool.
Heat the oven to 180°C. Mix semolina, batter sugar and baking powder, then ghee and yogurt, without overworking.
Spread in a greased 22 cm round tin. Rest for 10 minutes, then mark squares with a knife.
Bake for 30–35 minutes until golden. Gradually pour cool syrup over the hot basbousa.
Leave for 20 minutes to absorb the syrup before cutting. A serving is one small piece.

A helpful tip ✳

Overmixing changes the texture; mix only until combined.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

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Yogurt basbousa with lemon syrup

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