Basbousa with Qeshta Filling
Ingredients
- 1 cup semolina (fine or coarse)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup yogurt
- 3/4 cup corn oil
Filling
- 2 cups milk
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1 tablespoon sugar
- 5 mastic crystals
- 1/4 cup qeshta
Serving
- Syrup
- Pistachios
Preparation
Preheat the oven to 180°C and set the middle rack.
Grease a 9-inch round pan with butter and dust it with flour.
In a mixer bowl, combine semolina, sugar, baking powder, baking soda, salt, eggs, vanilla, yogurt, and oil, then mix until homogeneous and light.
Pour two-thirds of the mixture into the pan, level the surface, and bake for 10 minutes until the edges are golden; meanwhile, prepare the cream.
For the cream, in a small pot, combine milk, cornstarch, flour, sugar, and mastic, stir with a whisk to dissolve, then cook on medium heat, stirring constantly with a wooden spoon until thick; remove from heat and add qeshta, stirring to combine.
Spread the cream mixture evenly over the basbousa.
Spread the remaining basbousa mixture on top.
Return the pan to the oven and bake for 30 minutes until golden.
Remove from the oven, immediately pour about a cup of syrup over it, let it cool, and serve with pistachios.
