Stuffed Basbousa with Cream

Ingredients

• 2 cups semolina
• 1 cup desiccated coconut (optional, for extra texture)
• 1 cup plain yogurt
• ½ cup sugar
• ½ cup melted butter or ghee
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

For the cream filling:

• 1 cup milk
• 2 tbsp cornstarch
• 2 tbsp sugar
• 1 tsp rose water or orange blossom water (optional)

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 syrup:
   In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Add lemon juice and floral water if using. Let it cool.
2. Make the cream filling:
   In another pot, whisk milk, cornstarch, and sugar together. Cook over medium heat, stirring constantly until thickened. Add rose or orange blossom water if using. Let it cool slightly.
3. Prepare the basbousa batter:
   In a large bowl, mix semolina, coconut (if using), sugar, baking powder, and salt. Add yogurt, melted butter/ghee, and vanilla. Mix until well combined.
4. Assemble:
   Preheat oven to 350°F (180°C). Grease a baking pan.
   Pour half of the batter into the pan and spread evenly.
   Gently spoon the cream filling over the batter, spreading it carefully.
   Top with the remaining semolina batter, smoothing it to cover the cream completely.
5. Bake:
   Bake for 30–35 minutes or until golden brown on top.
6. Finish:
   Remove from the oven and immediately pour the cooled syrup evenly over the hot basbousa. Let it absorb and cool before cutting into squares or diamonds.
7. Serve:
   Enjoy your stuffed basbousa with tea or coffee!

If you’d like, I can help you add topping ideas (like pistachios or coconut flakes). Want me to?