Stuffed Basbousa with Cream

Ingredients

For the Basbousa:

• 2 cups semolina (coarse)
• 1 cup plain yogurt
• ¾ cup granulated sugar
• ½ cup unsweetened shredded coconut (optional)
• ½ cup melted butter or ghee
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

For the Cream Filling:

• 1½ cups milk
• 2 tbsp cornstarch
• 2 tbsp sugar
• 1 tsp vanilla extract
• ¼ cup thick cream (or use mascarpone or ricotta)

For the Syrup:

• 1 cup sugar
• ½ cup water
• 1 tsp lemon juice
• 1 tsp rose water or orange blossom water (optional)

Instructions

1. Prepare the Cream Filling:
   • In a saucepan, combine milk, cornstarch, and sugar.
   • Cook over medium heat, stirring constantly until thickened.
   • Remove from heat, add vanilla and thick cream. Let cool completely.
2. Prepare the Sugar Syrup:
   • In a small pot, combine sugar and water. Bring to a boil.
   • Add lemon juice, lower heat, and simmer for 8–10 minutes.
   • Turn off heat and add rose/orange blossom water if using. Let cool.
3. Make the Basbousa Batter:
   • In a large bowl, mix semolina, sugar, baking powder, coconut (if using), and salt.
   • Add yogurt, melted butter, and vanilla. Mix until combined.
4. Assemble:
   • Preheat oven to 180°C (350°F). Grease a square or rectangular baking dish.
   • Spread half the batter into the dish and smooth it out.
   • Spread the cooled cream filling over the batter, leaving a bit of space around the edges.
   • Top with the remaining semolina batter, smoothing gently to cover the cream.
   • Optionally, score the top into squares and place an almond or nut on each piece.
5. Bake:
   • Bake for 35–40 minutes, or until golden and firm.
   • Remove from oven and immediately pour the cooled syrup over the hot Basbousa.
   • Let it soak and cool before cutting.
6. Serve:
   • Cut into squares or diamonds.
   • Serve warm or at room temperature. Enjoy!

Let me know if you’d like a chocolate version or a nutty twist!