Basbousa (Semolina Cake)

Basbousa is a vegan version of a semolina cake that originated in Egypt and is now popular throughout the Middle East. The recipe involves combining medium-grind semolina with vegan butter, coconut flour, vegan sour cream, vegan yogurt, sugar, baking powder, and plant milk. Each square of the cake is topped with an almond before baking. Once baked, the hot cake is soaked in a syrup flavored with lemon juice, rose water, and blossom water.

This dessert is best served at room temperature and is perfect for sharing at gatherings or celebrations. The basbousa has a crumbly texture, golden edges, and a fragrant syrup that runs through each piece. The recipe, which makes 20 to 24 squares, is featured in The Vegan Middle Eastern Cookbook by Noha Elbadry-Cloud and is a delicious addition to any Middle Eastern dessert spread.