Basbousa with Ashta Filling
Ingredients
Basbousa
- 3 cups semolina
- 1 cup sugar
- 2 cups yogurt
- 1/4 cup ghee
- 1 teaspoon vanilla extract
- 1/4 cup desiccated coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Filling
- 1/2 cup ashta or cream
Syrup
- 1/2 to 1 cup sugar syrup
Preparation
Grease cupcake molds with a little tahini.
In a deep bowl, combine semolina, sugar, yogurt, ghee, vanilla extract, desiccated coconut, baking powder, and baking soda. Mix with a wide plastic spoon until a liquid dough forms. Spread half of the mixture in the molds.
Place about a teaspoon of ashta on top of the basbousa mixture.
Spread the remaining mixture over the ashta.
Let the basbousa rest on the kitchen counter for 15 minutes.
Position the oven rack in the middle and preheat the oven to 180°C.
Place an almond on the surface of each basbousa.
Bake for 25 to 30 minutes or until golden brown.
Immediately after removing from the oven, pour the hot syrup over it.
Let it cool completely before serving.
