Basbousa Recipe | Famous Middle Eastern Cream Filled Desert Recipe

Prepare the basbousa by taking 1 cup of semolina in a bowl.

Add 0.5 cup of sugar to the semolina.

Mix in 2 tablespoons of baking powder.

Add 1 cup of well-beaten Greek style yoghurt.

Pour in 0.75 cup of melted salted butter, ensuring it's at room temperature, not hot.

Add 3 eggs one by one into the mixture.

Incorporate 0.5 teaspoon of vanilla essence to enhance flavor.

Mix all ingredients thoroughly to form the basbousa batter.

Grease a container with butter and sprinkle semolina on it.

Pour half of the basbousa batter into the prepared container and spread it evenly.

Preheat the oven to 180 degrees Celsius and bake for 20 to 25 minutes.

While the basbousa is baking, prepare the sugar syrup by combining 1 cup of sugar and 1 cup of water in a pot over medium flame until dissolved.

Add 1 tablespoon of rose water and 1 tablespoon of lemon juice to the syrup to prevent crystallization.

For the cream filling, mix 1 cup of milk, 0.25 cup of milk powder, and 2 tablespoons of sugar in a bowl without turning on the flame.

Add cornflour to the mixture and mix well.

Cook the mixture on medium to low flame, stirring continuously until it thickens and comes to a boil, then turn off the flame.

Stir in 0.25 cup of fresh cream into the thickened mixture to complete the cream filling.

Once the basbousa is baked, let it cool to room temperature.

Spread the prepared cream filling evenly over the cooled basbousa.

Pour the remaining half of the basbousa batter over the cream filling and spread it out.

Top with almonds for decoration, using whole or blanched almonds as preferred.

Bake the layered basbousa again at 180 degrees Celsius for 20 to 25 minutes until done.

Cut the baked basbousa into square pieces and pour half of the prepared sugar syrup over it.

Let it sit for 10 minutes to allow the syrup to soak in.

Garnish with finely chopped pistachios before serving.

Equipment Needed

Dietary

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