Basbousa with Halloumi Cheese – Creamy Cheesy Semolina Cake

This luxurious Basbousa with Halloumi Cheese is a delicious twist on the classic Egyptian semolina cake. Moist, rich, and filled with gooey halloumi and mozzarella cheese, it offers the perfect balance of sweet and savory. The creamy cheese layer in the middle makes every bite incredibly satisfying.

Ideal for special occasions, family gatherings, or whenever you want to impress your guests with a unique dessert.

🛒 Ingredients (Serves 10–12)

Cake Batter:

• 2 large eggs
• 1 teaspoon vanilla extract
• 2 coffee cups sugar (about 300g)
• 2 coffee cups vegetable oil
• 1 cup semolina
• 1 can table cream (qishta)
• 1 tablespoon baking powder

Cheese Filling:

• 100g halloumi cheese, grated or chopped
• 1 can table cream (qishta)
• 100g mozzarella cheese, shredded

Sugar Syrup:

• 1 large cup sugar
• ½ cup water
• 1 teaspoon lemon juice

👩‍🍳 Instructions

1. In a blender or mixing bowl, beat the eggs, sugar, oil, and vanilla for about 5 minutes until well combined and fluffy. Add the semolina, table cream, and baking powder. Mix until you get a smooth batter.
2. Grease a Pyrex or baking dish with oil. Pour more than half of the batter into the dish. Bake in a preheated oven at medium heat (180°C / 356°F) from the bottom until set and lightly golden.
3. Prepare the filling: Mix the grated halloumi, table cream, and shredded mozzarella together. Spread this cheese mixture evenly over the first layer of basbousa.
4. Pour the remaining batter on top of the cheese layer. Return to the oven and bake on low heat until the top is golden brown and the cake is fully cooked.
5. While the cake is baking, prepare the syrup: Boil sugar and water together for 5–7 minutes, then add lemon juice and set aside to cool completely.
6. Remove the basbousa from the oven, cut into squares or diamonds while still hot, and pour the cold syrup evenly over the cake. Let it absorb the syrup completely before serving.

💡 Pro Tips for Success

• Always pour cold syrup over hot basbousa for the best absorption.
• Do not overbake — the cake should remain moist.
• Halloumi gives a beautiful salty contrast to the sweet cake.
• Let the cake rest for at least 30 minutes after adding syrup before serving.

🔄 Variations

• Add chopped pistachios or almonds on top for extra crunch.
• Replace halloumi with akawi or mozzarella only for a milder taste.
• Make it extra rich by adding a layer of cream between the cake layers.

This cheesy Basbousa with Halloumi is a delightful fusion of sweet and savory. Moist semolina cake with a gooey cheese center — a luxurious dessert that will wow your family and guests!

Enjoy every bite!