Basbousa with Cream

Authorbaidoone
RatingDifficultyIntermediate

Cream filled basbousa is a traditional Arabic dessert. It's moist, sweet and melts in your mouth.

Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
Basbousa Mix
 1 cup semolina
 ¾ cup sugar
 ½ cup vegetable oil
 2 eggs
 1 tbsp baking powder
 1 tsp vanilla
 175 ml cream
Cream Filling
 2 cups milk
 175 ml cream
 4 pieces Kiri cheese (heated in the microwave for 20 seconds then mashed)
 4 tbsp cornstarch
Syrup
 1 cup sugar
 ½ cup water
 ½ tsp vanilla
 1 tsp lemon juice
 1 tsp ghee
Garnish
 5 tbsp minced pistachios
Syrup Preparation
1

In a sauce pan, add syrup ingredients and stir. Bring to a boil. Reduce the heat and simmer for 7 minutes. Set aside and let it cool.

2

In a deep bowl, combine all basbousa mix ingredients and mix well.

3

Preheat oven to 350F.

4

Grease medium size cheesecake mold with butter.

5

Pour half of the mixture into the mold.

6

Bake on the middle shelf of the oven until the edges are golden brown (about 7 minutes).

Filling Preparation
7

While the Mold in the oven, add all filling ingredients in a sauce pan.

8

Mix ingredients well while they are cold.

9

Put the sauce pan on medium heat and stir continuously until the mixture bubbles and thickens.

10

Take the mold out of the oven. Pour the hot cream filling over the first layer and level the service. Put aside for 3 minutes.

11

Pout the rest of the basbousa mixture over the cream layer and level with using any kitchen tools.

12

Put in the oven at the lowest shelf using the upper heat for 8 minutes or until golden brown.

13

Pour half cup of cooled sugar syrup over hot basbousa.

14

Put it in the frig for at least 2 hours.

15

Take it out of the frig. Open the cheesecake mold and garnish with pistachios. Serve cold.

Category

Ingredients

Basbousa Mix
 1 cup semolina
 ¾ cup sugar
 ½ cup vegetable oil
 2 eggs
 1 tbsp baking powder
 1 tsp vanilla
 175 ml cream
Cream Filling
 2 cups milk
 175 ml cream
 4 pieces Kiri cheese (heated in the microwave for 20 seconds then mashed)
 4 tbsp cornstarch
Syrup
 1 cup sugar
 ½ cup water
 ½ tsp vanilla
 1 tsp lemon juice
 1 tsp ghee
Garnish
 5 tbsp minced pistachios

Directions

Syrup Preparation
1

In a sauce pan, add syrup ingredients and stir. Bring to a boil. Reduce the heat and simmer for 7 minutes. Set aside and let it cool.

2

In a deep bowl, combine all basbousa mix ingredients and mix well.

3

Preheat oven to 350F.

4

Grease medium size cheesecake mold with butter.

5

Pour half of the mixture into the mold.

6

Bake on the middle shelf of the oven until the edges are golden brown (about 7 minutes).

Filling Preparation
7

While the Mold in the oven, add all filling ingredients in a sauce pan.

8

Mix ingredients well while they are cold.

9

Put the sauce pan on medium heat and stir continuously until the mixture bubbles and thickens.

10

Take the mold out of the oven. Pour the hot cream filling over the first layer and level the service. Put aside for 3 minutes.

11

Pout the rest of the basbousa mixture over the cream layer and level with using any kitchen tools.

12

Put in the oven at the lowest shelf using the upper heat for 8 minutes or until golden brown.

13

Pour half cup of cooled sugar syrup over hot basbousa.

14

Put it in the frig for at least 2 hours.

15

Take it out of the frig. Open the cheesecake mold and garnish with pistachios. Serve cold.

Basbousa with Cream
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