Serious Eats: Recipes
Cakespy: Brooklyn Basbousa
Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe.
When I was in college, I waited tables at a Middle Eastern restaurant on Atlantic Avenue in Brooklyn. While the restaurant specialized in homemade falafel and pita bread pizzas, our secret weapon was really a simple semolina cake called basbousa.
Basbousa was basically our quick fix for any situation. Complaining customers received it as a pacifier. Friendly guests received it as a reward. Homeless people who were denied the use of our bathroom received a slice as consolation.
The cake's virtue is its simplicity: it's sort of like cornbread, only made with semolina. What really makes it shine, though, is that it's topped while still hot with a sweet glaze which oozes into every little nook and cranny of the porous cake. Finished off with a sprinkling of almonds on top, it makes the perfect complement to a strong Turkish coffee. This recipe tastes very similar to the Brooklyn version I remember.