Basbousa with cream

Components processing time

15 minutes

cooking time

30 minutes

cooking method

Roast in the oven

the components

  • Two cups of semolina.
  • Half a cup of sugar.
  • Two tablespoons of white honey.
  • A cup of yoghurt.
  • A teaspoon of baking powder.
  • Half a cup of ghee.
  • Cream.
  • Crushed pistachio.

Syrup Ingredients:

  • A cup and a half of sugar.
  • one and half cup of water.
  • The juice of half a lemon.
  • A tablespoon of fat.

How to prepare

  • Mix ghee and semolina with your fingertips, without kneading.
  • Add each of: yogurt, honey, sugar and baking powder, and stir the ingredients together until they are homogeneous.
  • Pour the mixture into a baking tray greased with ghee or tahini, and then put it in an oven at a temperature of 200 degrees Celsius for half an hour, or until it turns golden.
  • Pour the hot syrup over the basbousa as soon as it comes out of the oven, and then cover it until it cools completely.
  • Garnish with crushed pistachio and cream.

Prepare the syrup:

  • Put the water and sugar on the fire until it boils, then add the lemon juice and leave it to boil a little.
  • Put ghee on it before pouring it on the basbousa.

Mini basbousa with cream and coconut

Components processing time

10 minutes

cooking time

25 minutes

cooking method

baked in the oven

the components

  • Two cups of semolina.
  • Half a cup of sugar.
  • Half a cup of fat.
  • A cup of yoghurt.
  • A quarter of a cup of coconut.
  • A teaspoon of baking powder.
  • Sour tray.
  • sherbet.
  • pistachio.

How to prepare

  • Mix sugar with semolina, baking powder and coconut.
  • Add ghee and yogurt to the mixture, then put the mixture in silicone molds, and fill them with cream.
  • Bake the basbousa molds in the oven at a temperature of 180 degrees Celsius, for twenty-five minutes, add the sherbet and garnish with pistachios.

Basbousa with cream and toast bread

the components

Dough Ingredients:

  • Half a cup of sugar.
  • Three cups of semolina.
  • pinch of salt
  • A teaspoon and a half of baking powder.
  • A teaspoon of baking soda.
  • ¼ cup finely ground coconut.
  • Soft ghee cup.
  • A cup of milk.
  • A teaspoon of blossom water.

Cream Ingredients:

  • Five cups of milk.
  • Six tablespoons of starch.
  • Half a cup of sugar.
  • Eight to ten slices of toast.
  • A teaspoon of blossom water or rose water.
  • Stacked – as desired.
  • A cup of homemade cream – as desired.

Diameter components:

  • Two cups of water.
  • One cup of sugar.
  • A tablespoon of lemon juice.
  • A teaspoon of blossom water.

How to prepare

  • Add the baking soda and a pinch of salt to the milk, put the semolina, sugar and coconut in a deep bowl, then add the milk to the semolina mixture and stir well.
  • Add ghee to the mixture, and knead well.
  • Divide the dough in half, and place the first half in a Pyrex bowl.
  • Raise the milk in a saucepan over the fire.
  • Dissolve the starch in a small amount of milk, then add it to the rest of the milk, and stir the milk well.
  • Add the mastic and orange blossom water to the milk and leave it on the fire until it thickens.
  • Get rid of the edges of the toast bread, then put a layer of toast in the pyrex, and put a layer of cream on top.
  • Put layers of dough on top of the cream layer to fill the voids, and each time I put the pyrex in the refrigerator to hold the layer, then put it in the oven to bake the basbousa, cut it and decorate it with almonds, and add syrup to it.

How to make basbousa with cream