Arabic Besbousa with Vermicelli Layer
Ingredients
Besbousa
- 1/2 cup corn oil
- 1/2 cup clotted cream or kaymak
- 1 cup powdered milk
- 1/2 cup sugar
- 1 1/2 cups medium semolina
- 2 tablespoons coconut
- 1 tablespoon baking powder
- 1/4 cup water
Top layer
- 1/2 cup clotted cream or kaymak
- 1 can (400g) sweetened condensed milk
- 1 cup broken Pakistani vermicelli
For decoration
- coconut
- rose petals
Preparation
Preheat the oven to 180°C and grease a baking dish
Mix all the Besbousa ingredients together to form a batter and pour into the prepared dish
Bake for 20-25 minutes or until golden brown
In a separate bowl, combine the Top Layer ingredients and spread evenly over the baked Besbousa
Return to the oven and bake for an additional 10-15 minutes until the top is set
Remove from oven, decorate with coconut and rose petals, and allow to cool before serving
