Baslogh is a delightful Middle Eastern dessert that captures the perfect balance of sweetness and texture. Known for its rich syrup and soft, spongy layers, this treat has been a favorite at family gatherings and festive occasions for generations. Its origins trace back to Levantine cuisine, where simple ingredients come together to create something truly special.
We love how Baslogh combines the warmth of fragrant spices with the refreshing touch of rose or orange blossom water. It’s a dessert that’s both comforting and elegant, making it ideal for sharing with friends or impressing guests. Whether you’re new to Middle Eastern sweets or looking to expand your dessert repertoire, this Baslogh recipe is easy to follow and sure to satisfy your sweet tooth.
Ingredients
To create the perfect Baslogh, we need a balanced mix of fresh ingredients, aromatic spices, and optional flavor enhancers. Below, we’ve organized the essentials into clear categories to guide our preparation efficiently.
Main Ingredients
These form the foundation of our Baslogh Recipe and contribute to its signature soft and spongy texture:
- 2 cups all-purpose flour, sifted
- 1/2 cup semolina
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon rose water or orange blossom water
Spices and Seasonings
The spices elevate the Baslogh by infusing subtle fragrant notes that are essential in Levantine desserts:
| Spice/Seasoning | Quantity | Purpose |
|---|---|---|
| Ground cinnamon | 1 teaspoon | Adds warmth and depth |
| Ground cardamom | 1/2 teaspoon | Provides a floral, citrusy aroma |
| Vanilla extract | 1 teaspoon | Enhances overall sweetness |
“The aromatic spices are what truly distinguish Baslogh as a comforting yet elegant treat.”
Optional Ingredients
We can customize our Baslogh with these additions for extra flavor, texture, or presentation appeal:
- Chopped pistachios or walnuts for garnish
- A drizzle of honey or extra rose water for syrup enhancement
- Crushed dried rose petals for decoration
Combining these ingredients with precision ensures our Baslogh turns out beautifully spongy and richly flavored every time.
Equipment Needed
To prepare Baslogh perfectly, having the right equipment is crucial for achieving its signature soft and spongy texture. Below is a detailed list of the essential tools we’ll use throughout the recipe.
- Mixing Bowls
We need medium and large mixing bowls to combine our dry and wet ingredients separately. This separation ensures even blending and smooth batter consistency.
- Whisk or Electric Mixer
Use a whisk for manual mixing to incorporate air into the batter or an electric mixer for quicker, more consistent results—key for a light texture in Baslogh.
- Sieve
A fine mesh sieve helps us sift the all-purpose flour and semolina, ensuring no lumps hinder the batter’s smoothness.
- Measuring Cups and Spoons
Precision is crucial. Use standard measuring cups and spoons to maintain ingredient balance and perfect syrup consistency.
- Non-stick or Silicone Baking Pan
A round or square pan (approximately 9×9 inches) with a non-stick surface prevents sticking and promotes even cooking. A silicone pan is excellent for easy removal.
- Saucepan
A medium-sized saucepan is essential to prepare the fragrant syrup that will soak the Baslogh, making it irresistibly moist.
- Spatula
A flexible spatula helps scrape down mixing bowls and spread the batter evenly in the pan.
- Cooling Rack
Once baked, we place Baslogh on a cooling rack to prevent sogginess and allow air circulation.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine dry and wet ingredients | At least 2 sizes |
| Whisk/Electric Mixer | Incorporate air into batter | Electric preferred for ease |
| Fine Mesh Sieve | Sift flour and semolina | Ensures smooth batter |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential for recipe success |
| Non-stick/Silicone Baking Pan | Bake the Baslogh | 9×9 inches recommended |
| Saucepan | Prepare syrup | Medium size for control |
| Spatula | Mix and spread batter | Flexible for easy handling |
| Cooling Rack | Cool baked goods | Prevent sogginess |
By assembling this equipment beforehand, we streamline our process and ensure that every step of making Baslogh is smooth and precise, delivering that perfectly textured and flavorful dessert each time.
Preparation
To create an authentic Baslogh with its signature soft and spongy texture, the preparation phase is crucial. Here we focus on preparing the ingredients and dough with precision and care.
Preparing the Ingredients
Before combining, we prepare and measure each ingredient meticulously. Proper preparation ensures that the flavors meld perfectly and the texture turns out as expected. Here is how we handle the core ingredients:
| Ingredient | Preparation Step |
|---|---|
| All-purpose flour | Sift to remove lumps and aerate |
| Semolina | Sift alongside flour |
| Yogurt | Bring to room temperature |
| Sugar | Measure accurately |
| Baking powder | Check freshness and measure properly |
| Spices (cinnamon, cardamom) | Use ground or freshly ground |
| Rose or orange blossom water | Measure as per recipe instructions |
| Optional chopped nuts | Chop finely and toast lightly |
Tip: We always sift the dry ingredients together to achieve a uniform batter and prevent clumps. The yogurt at room temperature helps the dough rise and ensures a smooth blend without shocking the yeast or baking agents.
Preparing the Dough
The dough preparation sets the foundation for Baslogh’s_ unique texture. Follow these steps carefully:
- Combine dry ingredients: In a large mixing bowl, whisk together the sifted flour, semolina, baking powder, and ground spices until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk yogurt with sugar until sugar dissolves completely. Add rose or orange blossom water and mix well.
- Incorporate dry into wet: Gradually add the dry mixture into the wet mixture, stirring gently with a spatula. Use a folding motion to maintain air within the batter, which results in a lighter, spongy texture.
- Achieve smooth batter: Continue mixing until the dough is smooth with no dry flour patches. Avoid overmixing to keep the batter airy.
- Add optional nuts: Fold in chopped and lightly toasted nuts if desired for added texture and flavor.
- Rest the dough: Cover the bowl with a clean cloth and let the dough rest for 15-20 minutes at room temperature. This allows the semolina to absorb moisture and the flavors to meld.
“The key to a perfect Baslogh is a well-prepared batter that is smooth, slightly thick but pourable, and infused with aromatic spices and floral waters.”
This preparation phase ensures that every bite is soft, fragrant, and delightfully spongy — the hallmark of authentic Baslogh.
Cooking Instructions
Follow these clear, step-by-step instructions to create the perfect Baslogh with its signature soft texture and fragrant flavor.
Making the Baslogh Dough
- Combine Dry Ingredients
In a large mixing bowl, sift together the following dry ingredients to ensure a fine, lump-free base:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1 cup |
| Semolina | ½ cup |
| Baking powder | 1 tsp |
| Ground cinnamon | ½ tsp |
| Ground cardamom | ¼ tsp |
| Granulated sugar | ¾ cup |
- Prepare Wet Ingredients
In a separate bowl, whisk 1 cup of room temperature yogurt, ⅓ cup of vegetable oil, and 2 large eggs until well combined and smooth.
- Mix Wet and Dry Ingredients
Gradually add the dry ingredients mixture into the wet ingredients. Use a whisk or electric mixer on low speed to blend thoroughly until a smooth, thick batter forms. Avoid overmixing to keep the texture light.
- Allow Batter to Rest
Cover the bowl with plastic wrap or a clean kitchen towel. Let the batter rest at room temperature for 15-20 minutes. This step helps the semolina absorb moisture boosting the batter’s softness and sponginess.
Cooking the Baslogh
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a non-stick or silicone baking pan (8×8 inch) with parchment paper or lightly grease it for easy release.
- Pour Batter Into Pan
Pour the rested batter evenly into the prepared pan. Use a spatula to smooth the surface gently to an even thickness.
- Bake Until Golden and Firm
Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Prepare Sugar Syrup (while Baslogh bakes)
In a saucepan, combine 1 cup sugar, 1 cup water, and 1 tbsp lemon juice. Bring to a boil while stirring to dissolve sugar. Reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and stir in 1 tsp rose or orange blossom water for a fragrant finish.
- Syrup the Baslogh
Once the Baslogh is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. This step is crucial to achieve the signature moist and syrupy texture.
- Cool and Serve
Allow the Baslogh to cool completely in the pan to absorb the syrup fully. Cut into squares. Optionally garnish with chopped pistachios or walnuts for added texture and flavor.
Serving Suggestions
To fully enjoy our Baslogh Recipe, we recommend several ways to serve this aromatic and spongy dessert that highlight its rich syrup and fragrant spices.
Classic Presentation
- Serve Baslogh warm or at room temperature to emphasize its soft texture.
- Cut into neat squares or diamond shapes for elegant plating.
- Garnish with a sprinkle of chopped pistachios, almonds, or walnuts to add a crunchy contrast.
Accompaniments to Enhance Flavor
- Pair with a dollop of fresh whipped cream or a scoop of vanilla ice cream to balance the sweetness.
- Drizzle a small amount of organic honey or additional syrup on top for extra moisture and shine.
- Serve alongside a cup of strong Arabic coffee or mint tea to complement the floral and spice notes from the dessert.
Decorative Touches
- Dust with a light sprinkle of ground cinnamon or powdered sugar just before serving to add visual appeal and subtle flavor.
- Garnish with fresh edible flowers like rose petals to echo the rose water used in the recipe and create a festive impression.
| Serving Suggestion | Details | Purpose |
|---|---|---|
| Warm or Room Temperature | Cut into shapes and served at temperature | Maintain texture and flavor |
| Nut Garnish | Pistachios, almonds, walnuts finely chopped | Crunch contrast and color |
| Cream or Ice Cream | Whipped cream or vanilla ice cream | Balance sweetness and creaminess |
| Honey Drizzle | Organic honey or extra syrup lightly drizzled | Extra moisture and shine |
| Spiced Dusting | Ground cinnamon or powdered sugar | Visual appeal and subtle spice |
| Edible Flowers | Fresh rose petals | Decorative and thematic |
| Beverage Pairing | Arabic coffee or mint tea | Enhance spices and floral notes |
Our Tip:
For an authentic experience, serve Baslogh shortly after the syrup has soaked in, ensuring a moist and flavorful bite that melts in your mouth. This dessert shines brightest when complemented by thoughtfully chosen garnishes and beverages that amplify its aromatic essence.
Storage and Leftovers
Proper storage of Baslogh is essential to maintain its characteristic softness and signature moistness. Here are the key steps for storing and reheating leftovers to ensure every bite stays flavorful and tender.
How to Store Baslogh
- Allow the Baslogh to cool completely at room temperature before storing.
- Transfer the dessert to an airtight container to prevent it from drying out.
- Place parchment or wax paper between layers if stacking to maintain texture.
- Store the container in the refrigerator to prolong freshness, especially in warmer climates.
Storage Duration
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature | Up to 24 hours | Best consumed within a day |
| Refrigerator | 3 to 4 days | Keep airtight to preserve moisture |
| Freezer | Up to 1 month | Wrap tightly in plastic wrap and foil |
Freezing Baslogh is an excellent option for longer storage but be sure to thaw in the refrigerator overnight to maintain texture.
Reheating Leftovers
To bring back the Baslogh’s soft texture and rich syrup infusion:
- Remove the desired amount from the refrigerator.
- Place the pieces on a microwave-safe plate.
- Heat for 15 to 20 seconds at medium power.
- Optionally, sprinkle a few drops of rose or orange blossom water before reheating to refresh the floral aroma.
- Serve warm or at room temperature.
“Reheating for too long can dry out the dessert, so brief intervals ensure moistness is retained.”
Tips for Enjoying Leftovers
- For an extra indulgent treat, drizzle a bit of honey or additional syrup over the Baslogh after reheating.
- Pair with fresh whipped cream or a scoop of vanilla ice cream to enhance texture contrast.
- Garnish leftovers with chopped toasted nuts to add crunch and deepen flavors.
By following these storage and reheating guidelines, we preserve the luscious spongy texture and aromatic flavors that make Baslogh a beloved Middle Eastern dessert worth savoring beyond the first serving.
Conclusion
Baslogh is more than just a dessert—it’s a celebration of flavors and textures that bring warmth to any table. With its fragrant spices and delicate syrup, it offers a unique experience that’s both comforting and elegant.
By mastering this recipe, we open the door to sharing a piece of Middle Eastern culinary tradition with family and friends. Whether served fresh or enjoyed as leftovers, Baslogh promises a delightful treat that’s sure to impress and satisfy every sweet tooth.
Frequently Asked Questions
What is Baslogh and where does it originate from?
Baslogh is a sweet, spongy Middle Eastern dessert originating from Levantine cuisine. It’s known for its fragrant spices and floral notes from rose or orange blossom water.
What are the main ingredients in Baslogh?
Key ingredients include all-purpose flour, semolina, yogurt, sugar, baking powder, cinnamon, and cardamom. Optional additions are chopped nuts and honey for extra flavor.
What equipment do I need to make Baslogh?
You’ll need mixing bowls, a whisk or electric mixer, a fine mesh sieve, measuring cups and spoons, a non-stick or silicone baking pan, a saucepan for syrup, a spatula, and a cooling rack.
How is the Baslogh batter prepared?
Dry ingredients are sifted together, wet ingredients mixed separately, then combined to form a smooth batter. The batter rests before baking to develop the signature spongy texture.
How do you bake and finish Baslogh?
Bake the batter in a preheated oven until golden. Prepare sugar syrup while baking, then pour it over the hot Baslogh. Let it absorb the syrup before cutting and serving.
What are the best ways to serve Baslogh?
Serve warm or at room temperature, garnished with chopped nuts. Pair it with whipped cream or vanilla ice cream, drizzle honey, and enjoy alongside Arabic coffee or mint tea.
How should I store leftover Baslogh?
Cool completely, store in an airtight container. Keep at room temperature for 24 hours, refrigerate for 3-4 days, or freeze up to one month with parchment paper between layers.
What is the best way to reheat Baslogh?
Reheat briefly in the microwave to keep it moist. Refresh its floral aroma with a light sprinkle of rose or orange blossom water if desired.
Can Baslogh be customized to taste?
Yes, you can add chopped nuts, drizzle honey, or sprinkle cinnamon and powdered sugar for extra flavor and texture variations.
How long does Baslogh keep its freshness and texture?
Properly stored, Baslogh maintains its softness and flavor for up to four days refrigerated, and about a month frozen, ensuring a moist and aromatic dessert.