Hey Lykkers! Ever found yourself craving that sweet, syrup-soaked semolina cake but realized you’re out of yogurt? No worries—I’ve got your back! Today, let’s explore a wonderfully simple and tasty way to make Basbousa without using yogurt.

Trust me, it’s just as moist, tender, and flavorful as the traditional one, and perfect for impressing your friends or just treating yourself.

If you haven’t tried Basbousa before, you’re in for a treat. It’s a traditional Middle Eastern treat made with semolina, drenched in a sweet, aromatic syrup infused with rose or orange blossom water.

Usually, yogurt is added to give it that extra moist texture, but this version skips yogurt and still delivers a cake that’s soft, rich, and absolutely mouthwatering.

Why Skip Yogurt?

Some of us don’t always have yogurt on hand, or maybe you want to avoid dairy for any reason. No problem! By using milk and melted butter, we keep the Basbousa tender and flavorful without that tangy yogurt taste. It’s just as satisfying and perfect for those quick dessert cravings.

Ingredients You’ll Need

- 2 cups semolina

- 1 cup sugar

- 1 cup milk (or almond milk if you want a dairy-free option)

- 1/2 cup melted butter or ghee

- 1 teaspoon baking powder

- 1 teaspoon vanilla extract

- 1/4 cup shredded coconut (optional but adds a lovely texture!)

- Almonds or pine nuts for decoration (optional)

For the syrup:

- 2 cups sugar

- 2 cups water

- 1 tablespoon lemon juice

- 1 tablespoon rose water or orange blossom water (optional but highly recommended!)

Step-by-Step: Making Basbousa Without Yogurt

1. Get your oven ready: Preheat it to 350°F (175°C). Grease a baking dish or line it with parchment paper to keep things neat.

2. Mix the dry ingredients: In a large bowl, combine the semolina, sugar, baking powder, and shredded coconut.

3. Add the wet ingredients: Add the milk, melted butter, and vanilla extract to the mixture. Stir everything well until you get a thick, slightly grainy batter.

4. Let it rest: Give the batter about 10 minutes to absorb all the liquid—that’s the secret to that perfect texture.

5. Prepare to bake: Pour the batter into your dish and smooth the top. Then, score the surface into squares or diamonds and place an almond or pine nut on each piece for a classic look.

6. Bake away: Slide it into the oven and bake for 30–40 minutes until the top is golden and a toothpick comes out clean.

7. Make the syrup: While baking, boil sugar, water, and lemon juice for 10 minutes to get a nice syrup. Take it off the heat and stir in your rose or orange blossom water for that authentic aroma.

8. Syrup time: As soon as your Basbousa comes out of the oven, pour the hot syrup evenly over it. Let it soak in and cool completely before digging in.

Final Thoughts

And that’s it, Lykkers! A quick, easy, and absolutely delicious Basbousa recipe without yogurt that’s sure to win hearts. Perfect for any occasion or just a cozy night in. So, next time you want a sweet Middle Eastern treat but don’t have yogurt handy, you know exactly what to do.

Enjoy baking and let me know how it turns out! If you want more recipes or dessert ideas, just say the word.