This baklava variety consists of chopped or ground nuts that are placed between two layers of shredded or ground kataifi (knefe) dough. The nut filling typically includes pistachios, cashews, or pine nuts, and the whole pastry is doused in sweet syrup and results in soft and moist baklava.

Basma is always served well-chilled, cut into squares, and decorated with grounds nuts. Apart from Lebanon, this baklava variety is also common in Palestine, Syria, and Jordan.