بسبوسه بالقشطه
Directions
- 1In a bowl, whisk together the eggs, sugar, and vanilla until creamy.
- 2In a separate bowl, combine the semolina, shredded coconut, and baking powder.
- 3Add the oil and yogurt to the semolina mixture and mix well.
- 4Pour the egg mixture into the semolina mixture and mix until combined.
- 5Pour the batter into a greased baking pan and spread evenly.
- 6In a saucepan, combine the heavy cream, cream cheese, and cornstarch, and whisk until smooth.
- 7Pour the cream mixture over the batter in the baking pan.
- 8Spread the remaining batter on top of the cream mixture.
- 9Bake the basbousa until golden brown.
- 10Prepare the syrup by combining sugar, water, vanilla, and lemon juice in a saucepan. Bring to a simmer.
- 11Once the basbousa is baked and cool, pour the syrup over it and decorate with pistachios and pecans.
Ingredients
- 1.25 cup semolina
- 2 cups yogurt
- 1.25 cup shredded coconut
- 3 teaspoon baking powder
- 1 cup oil
- 4 eggs
- 1 teaspoon vanilla
- 1.25 cup sugar
- 1.5 cups heavy cream
- 1.5 cups cream cheese
- 2 tablespoons corn starch
- 2 cups sugar
- 1.75 cups water
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 handful pistachios
- 1 handful pecans
Equipment
whiskbowlbaking panspatulapot
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