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Prepare the sugar syrup: In a small saucepan, combine sugar and water. Boil for 5–7 minutes. Add lemon juice and floral water. Let it cool.
Make the cream filling: In a saucepan, whisk milk, cornstarch, and sugar over medium heat until thick. Add rose water if using. Cool to room temperature.
Mix the basbousa batter: In a bowl, combine semolina, coconut, sugar, yogurt, melted butter, and baking powder. Add milk to get a thick but pourable consistency.
Assemble: Grease a baking dish. Pour half the batter, spread evenly. Add the cooled cream in the center. Top with the remaining batter, covering the cream fully.
Bake: Bake at 180°C (350°F) for 30–35 minutes or until golden.
Sweeten: Pour the cooled sugar syrup over the hot basbousa right after baking.
Cool & Serve: Let it rest before cutting into squares or diamonds.
Serving and Storage Tips:
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