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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!