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Basbousa Calories
Semolina, syrup, yogurt, traditional Middle Eastern dessert
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Basbousa (60 g) has 192 calories. That works out to 320 calories per 100 g. It contains 33.6 g of carbs, 3.1 g of protein, 5.1 g of fat and 0.7 g of fiber. Its 0 mg of Copper covers 5% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
What is Basbousa?
Basbousa is a syrup-soaked semolina cake found across the Middle East and parts of North Africa. It is typically made with semolina and yogurt, baked until golden, then cut into squares or diamonds; almonds are a familiar garnish. Recipes vary by region and household.
The crumb is coarse and tender, while the syrup gives each piece a moist, distinctly sweet finish. It is commonly served as a dessert after a meal or alongside tea or coffee, and often appears at gatherings and festive occasions. Basbousa is rich in carbohydrates and energy, with comparatively little protein or fibre. For a less-heavy serving, offer a modest piece with unsweetened tea or coffee.
Basbousa Nutrition Facts
Selected: 100 g
320
KCAL / 100G
Carbs
56g
· 20% DV
Protein
5.2g
· 10% DV
Fat
8.5g
· 11% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 70% · Protein 6% · Fat 24%
Basbousa Vitamins & Minerals
Vitamins
B2
0.09mg · 7% DV
Biotin
2.2µg · 7% DV
B1
0.07mg · 6% DV
B5
0.23mg · 5% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
62mg · 9% DV
Selenium
4.2µg · 8% DV
Iron
1mg · 6% DV
How Nutritious Is Basbousa?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Basbousa Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Basbousa
To burn the 320 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Basbousa Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Basbousa Contain Allergens?
Contains these allergens:
Which Diets Is Basbousa Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Basbousa Fat Profile
SATURATED
2.6g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 40:1
Above the ideal 4:1 (40:1).
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Frequently Asked Questions About Basbousa
What is basbousa made of?
Basbousa is a syrup-soaked semolina cake, commonly made with semolina, sugar, yogurt, and butter or oil. Recipes vary by region and household, and almonds or other nuts are often placed on top before baking.
How do you make basbousa?
To make basbousa, mix semolina with the wet ingredients, spread the batter in a pan, score it into portions, and bake until golden. Pour syrup over the baked cake and let it absorb before serving.
Is basbousa the same as revani?
Basbousa and revani are similar syrup-soaked semolina cakes, but they are not always identical. Basbousa is often denser and coarser, while revani is typically softer and more cake-like; recipes differ across regions.
Why does basbousa fall apart when cut?
Basbousa can crumble if it is cut before the syrup has soaked in and the cake has cooled. Press the batter evenly into the pan before baking, then let the finished cake rest before slicing.
Should basbousa be covered with hot or cold syrup?
A common method is to pour cooled syrup over hot basbousa straight from the oven. Other recipes reverse the temperatures, so follow the method specified in your recipe rather than combining a hot cake with hot syrup.
How do you keep basbousa moist?
To keep basbousa moist, pour the syrup evenly over the cake and give it time to soak in before serving. Avoid overbaking, which can dry out the semolina crumb, and store leftovers in a covered container.
How should basbousa be stored?
Store basbousa in a covered container in a cool, dry place for short-term keeping. In a warm kitchen, refrigerate it instead; bring pieces closer to room temperature before serving for a softer texture.
Can you freeze basbousa?
Yes, basbousa can be frozen. Freeze individual pieces with space between them first, then transfer them to an airtight container; thaw in the refrigerator so the syrup-soaked cake keeps its shape.
What is the difference between basbousa and namoura?
Basbousa and namoura are closely related names for syrup-soaked semolina cakes, and the distinction depends on regional and family traditions. Ingredients and toppings can overlap, so the names do not always signal a clearly different recipe.
Can people with diabetes eat basbousa?
Basbousa’s syrup adds substantial sugar, so it can raise blood glucose. Anyone managing diabetes should choose a portion and timing that fit their individual plan; ask a doctor or dietitian if you need guidance alongside medication.
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Nutrition data compiled from USDA FoodData Central and scientific sources.