Ingredients
- 2 cups semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- ½ cup melted butter (or ghee)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
For the cream filling:
- 1 cup heavy cream (or thick whipping cream)
- 2 tablespoons powdered sugar
- 1 teaspoon cornstarch (optional, for thicker cream)
For syrup:
- 1 cup sugar
- ½ cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Prepare the syrup first:
In a saucepan, combine sugar and water. Bring to a boil, then lower the heat and simmer for 8–10 minutes until slightly thickened. Stir in lemon juice and rose water. Set aside to cool. - Make the cream filling:
In a bowl, whip the heavy cream with powdered sugar until slightly thick. If you want it firmer, mix in the cornstarch. Keep refrigerated while you prepare the basbousa. - Mix the basbousa batter:
In a large bowl, mix semolina, sugar, baking powder, and salt. Add melted butter, yogurt, and vanilla extract. Stir until combined into a thick batter. - Assemble:
- Grease a baking pan (8×8 inches or similar).
- Spread half of the basbousa batter evenly in the pan.
- Gently layer the cream filling over the batter without mixing it into the base.
- Carefully spoon the remaining basbousa batter over the cream layer, covering it completely.
- Bake:
Preheat oven to 350°F (175°C). Bake for 30–35 minutes or until the top is golden brown. - Soak with syrup:
Once out of the oven, immediately pour the cooled syrup over the hot basbousa. Let it soak and cool down. - Serve:
Slice into squares or diamonds once fully cooled. Enjoy!
Would you like me to also give you a fancy version with decoration ideas (like pistachios or shredded coconut)? 🎂✨