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Sure! Here’s a comprehensive recipe article for Walnut & Carrot Basbousa (Semolina Cake)—including introduction, history, ingredients, detailed instructions, and a rich narrative for food lovers. 🍰🌰🥕

Walnut & Carrot Basbousa (Semolina Cake)

A golden Middle Eastern dessert with a wholesome twist

🧁 Introduction

Basbousa, also known as Hareesa or Revani in some cultures, is a beloved semolina-based cake popular throughout the Middle East and North Africa. Moist, fragrant, and often soaked in syrup, it’s a staple at festive tables and family gatherings. This version includes carrots and walnuts, adding texture, warmth, and earthy sweetness to the traditional dessert.

Think of it as a soft, syrupy cousin of carrot cake—steeped in heritage, kissed with citrus zest, and made to be shared.

📜 A Sweet Slice of History

Basbousa originated in the Levantine and Egyptian regions and has since traveled across the Arab world, Greece, and Turkey. Semolina, the main ingredient, was widely used in ancient Mediterranean cuisines for both sweet and savory dishes.

In its earliest versions, basbousa was simple: semolina, sugar, yogurt, and a syrup. Over time, families started to add their own signatures—coconut, nuts, orange blossom water, or fruit. The Walnut & Carrot variation is a modern, cozy adaptation of this timeless recipe, with nods to both Levantine tradition and European carrot cakes.

🛒 Ingredients

For the Cake:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup vegetable oil (sunflower or light olive oil works best)
  • 1 cup milk (room temperature)
  • 1 cup semolina
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Zest of 1 orange
  • 1½ cups finely grated carrots
  • 1 cup shredded or finely chopped walnuts

For the Syrup:

  • 1 cup sugar
  • ¾ cup water
  • 1 tsp lemon juice
  • 1 tsp rose water or orange blossom water (optional)

🍽️ Method: Step-by-Step Instructions

🍰 Preparing the Cake:

  1. Preheat the oven to 180°C (350°F). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk the eggs and sugar until light and fluffy (about 2-3 minutes).
  3. Add oil, milk, orange zest, and vanilla. Mix until combined.
  4. In a separate bowl, sift together semolina, flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Add the grated carrots and chopped walnuts, folding them gently into the batter.
  7. Pour the mixture into the prepared pan and smooth the top with a spatula.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

🍯 Preparing the Syrup:

  1. While the cake is baking, combine sugar and water in a saucepan. Bring to a gentle boil.
  2. Add lemon juice and let it simmer for 8–10 minutes until slightly thickened.
  3. Stir in rose water or orange blossom water, then remove from heat and let cool.

🥄 Finishing Touch:

  1. Once the cake is out of the oven, pour the cooled syrup over the hot cake evenly.
  2. Let the cake absorb the syrup and cool to room temperature before slicing into squares or diamonds.

❤️ For the Lovers of Basbousa

Basbousa is more than a dessert—it’s a warm memory. Lovers of this dish are often drawn to the nostalgia of family kitchens, the clink of teacups, the smell of syrup on hot semolina. It’s a dessert of hospitality, joy, and celebration.

Adding carrots and walnuts makes it nutritious and even more comforting, perfect for cool evenings or special moments. Whether you’re sharing it with loved ones, gifting it, or savoring it alone with a cup of mint tea—it’s an embrace in every bite.

🧠 Fun Formation Tips

  • Want a vegan version? Replace eggs with flax eggs, and use plant milk.
  • Add shredded coconut for tropical flair.
  • Serve it with whipped cream or Greek yogurt for a modern twist.
  • For extra crunch, toast the walnuts before adding them.

✨ Conclusion

Walnut & Carrot Basbousa is a harmonious blend of tradition and comfort, crunch and moisture, citrus and spice. Whether served at a gathering or as an everyday treat, it offers something timeless and new at once.

To all lovers of semolina cake and warm, syrupy endings—this basbousa is for you.

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