Basbousa with Cream Filling
Ingredients
Basbousa
- 3 cups semolina
- 1 cup sugar
- 2 cups yogurt or labneh
- 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 cream or ashta
Syrup
- 1/2 to 1 cup sugar syrup
Preparation
Grease muffin tins with a little tahini.
In a deep bowl, mix together the semolina, sugar, yogurt or labneh, ghee, vanilla extract, desiccated coconut, baking powder, and baking soda using a wide plastic spoon to form a liquid dough.
Spread half of the basbousa mixture into the greased molds.
Add about a teaspoon of cream on top of the mixture in each mold.
Cover with the remaining basbousa mixture.
Allow the basbousa to rest for 15 minutes.
Position the oven rack in the middle and preheat the oven to 180°C.
Place one almond on top of each basbousa.
Bake for 25 to 30 minutes or until golden brown.
Right after taking it out of the oven, pour the hot syrup over the basbousa.
Let it cool completely before serving.
