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Title: Basbousa with Cream Recipe: A Delicious Middle Eastern Delight
Basbousa, also known as Hareeseh or Namoura, is a beloved Middle Eastern dessert that combines the sweetness of syrup-soaked semolina cake with a rich, creamy topping. This dessert is popular throughout the Arab world and beyond, cherished for its unique texture and irresistible sweetness. When paired with a creamy layer on top, Basbousa with Cream becomes an even more decadent treat that’s perfect for special occasions, family gatherings, or just a sweet indulgence to enjoy with a cup of tea or coffee.
If you’re looking to try your hand at making this delectable dessert, you’re in the right place. This recipe for Basbousa with Cream will guide you step-by-step, so you can create this iconic dessert in the comfort of your own kitchen.
Ingredients for Basbousa with Cream
For the Basbousa Cake:
- 1 cup semolina (fine or medium grind)
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1/4 cup desiccated coconut (optional for extra texture)
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 1/2 cup milk (or as needed)
- Almonds or blanched pistachios for garnish (optional)
For the Cream Layer:
- 1 1/2 cups heavy cream
- 1/2 cup condensed milk
- 1 tablespoon cornstarch (optional, for thickening)
For the Sugar Syrup:
- 1 cup water
- 1 cup sugar
- 1 teaspoon lemon juice
- A few drops of rose water or orange blossom water (optional, for a floral touch)
Instructions for Making Basbousa with Cream
Step 1: Prepare the Sugar Syrup
Start by making the sugar syrup, as this is the first step in soaking the Basbousa cake. In a saucepan, combine the sugar and water, and bring to a boil over medium heat. Once it boils, reduce the heat and let it simmer for about 10 minutes, or until the syrup thickens slightly. Add lemon juice and a few drops of rose water or orange blossom water if you’re using them, then set the syrup aside to cool.
Step 2: Prepare the Basbousa Cake Batter
In a large bowl, combine the semolina, flour, sugar, baking powder, and a pinch of salt. Mix these dry ingredients together until they are well combined.
Add the yogurt, melted butter (or oil), vanilla extract, and milk to the dry ingredients. Stir everything together until the mixture forms a smooth batter. If the batter feels too thick, you can add a little more milk until it reaches a consistency similar to pancake batter. Optionally, add the desiccated coconut for a more textured batter.
Step 3: Bake the Basbousa
Preheat your oven to 350°F (175°C) and grease a baking dish (preferably a 9×9-inch square or an 8-inch round pan) with a little butter or oil. Pour the prepared batter into the greased dish and smooth it out evenly.
