Basbousa with Cream (Hareesa Recipe)

Name: Basbousa with Cream (Hareesa Recipe)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 cup sugar; 2 eggs; 1 cup yogurt; 1 cup oil; 2 cups fine semolina; 1 tsp. baking powder; pinch of salt; 1 tsp. Cardamom powder, rose water, or orange blossom water.; 2 1/2 cup milk; 1/2 cup heavy cream; 3 tbsp. semolina; 2 tbsp. all-purpose flour; 2 tbsp. corn starch; 1/2 cup sugar; 2 tbsp. butter; 1 tbsp. rose water or orange blossom water (optional); 2 cups sugar; 1 cup water; 2 tsp. fresh lemon juice (or 1/8 tsp citric acid)

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Craving something sweet and a bit exotic today? Well, let me tell you about this delicious classic Middle Eastern Cake. Basbousa with Cream (Semolina Cake) (بسبوسة). It is a popular cake in the Middle East.

Do you know that Basbousa with Cream is one my favorite desserts to make and eat? I have made this delectable cake so many times for my family, and they enjoy it as much as I do. This cake is very popular all over Middle Eastern countries. Each country has its unique way of preparing Basbousa cake.

A Delicious Dessert Masterpiece!

easy basbousa cake filled with cream, drizzled with attar syrup, and garnished with rosebuds — **Can’t resist the glamour of this dessert!**

What is Basbousa Dessert?

Basbousa is a traditional Middle Eastern sweet cake that originated in Egypt. Basically, it is made with semolina, yogurt, and other simple ingredients I’ll mention in this recipe.

All you have to do is to pour all the ingredients into a large bowl and stir with a spoon, pour into a baking dish. That’s it! This cake has homemade Ashta Cream in the middle. Ashta Cream in Basbousa is optional; so if you want, you can skip the Ashta Cream steps in this recipe.

I love adding eggs and yogurt to Basbousa. It gives this cake a very dense texture and delicious flavor.

Basbousa also has Attar Syrup. Attar is a combination of sugar and one water boiled for 10 minutes. After you finish making Attar Syrup, pour it on the Basbousa Cake when it is baked. This results in a super moist, dense and flavorful cake.

What is Semolina?

Semolina is a type of flour made from durum wheat. There are different types of semolina: coarse and fine semolina. Semolina is also sometimes known as farina. You can easily find Semolina in any Middle Eastern stores. I will link my favorite semolina at the end of this post if you are interested in checking it out.

Tips and Tricks

Topping: You can garnish crushed pistachios on the top according to your liking. You can also use chopped nuts, or rosebuds.
For vegan people: You can make Basbousa using applesauce to bind the base mix together instead of dairy and eggs.

Frequently Asked Questions

What is the best Semolina flour to use in this recipe?

You can use any type of semolina you prefer. However, in this recipe, I used ziyad brand semolina.

Can I make Ashta Cream in advance, before making Basbousa Cake?

For sure! I recommend making it couple of hours or a day in advance. You can store Ashta Cream in the refrigerator covered with a piece of plastic wrap.

How to store leftover Basbousa with Cream?

Cover the leftover Basbousa with a tight lid and store it in the refrigerator for up to 3 days.

This Basbousa Dessert Recipe is Great for Any Occasion!

easy and delicious basbousa with ashta cream, drizzled with attar syrup, and garnished with rosebuds — **This is perfect for your family gathering!**

Basbousa with Cream Recipe

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes

Total Time: 55 Minutes

Serving: 10

Ingredients

For Attar Syrup

sugar
water
fresh lemon juice or citric acid

For Ashta Cream Filling

milk
heavy cream
semolina
all-purpose flour
corn starch
sugar
butter
rose water or orange blossom water (optional)

For Basbousa Cake

sugar
eggs
yogurt
oil
fine semolina (I used ziyad brand semolina )
baking powder
pinch of salt
Cardamom powder, rose water, or orange blossom water.

How to Make Attar Syrup?

In a large pot, add sugar to the middle of the pot, add water, and lemon juice. Wait do not stir. You do not have to stir the mixture.
Boil on high heat for 4 minutes only. Lower the heat to medium and boil for 5 minutes.
Remove the pot from the heat, let it cool down completely before pouring it on Basbousa.
Once the Attar Syrup cools down, it will have a thick consistency like honey. Do not over boil it; it will be too thick or sometimes it gets hard if it is boiled too much.
If you chose to add Ashta Cream in between then keep on reading. I will include the recipe here; I have a detailed post on Ashta as well.

How to Make Ashta Cream?

Pour milk in a saucepan.
Add heavy cream, semolina, cornstarch, flour, sugar. Whisk them to combine the ingredients well.
Place the saucepan on medium heat over a stove and bring it to a boil. Make sure you continue to whisk the mixture; otherwise, it will form clots.
Once the mixture starts boiling take it off the heat. Add butter, and stir until combined.
Pour the cream mixture into a glass bowl and cover with cling wrap.
Store in the refrigerator until you are ready to use.
Once the Ashta cream is cool enough, you can pour it in a piping bag and use it to fill up Basbousa cake.

How to Make Basbousa with Cream?

Preheat your oven to 350 degrees F.
In a large bowl, cream together eggs and sugar. Add yogurt and oil; mix until all combined.
Add semolina, salt, baking powder, and orange blossom water. Fold with a spatula until all combined.
Pour half of the batter into a prepared baking dish. Bake for 15 minutes or until edges are golden.
Spread Ashta very gently and pour the rest of the batter on top. Bake for 25 more minutes, broil on high until golden on top.
Drizzle cold Simple Syrup (Attar) on top. Wait for the cake to cool down completely, and then cut to desired pieces.
Garnish on the top rosebuds or chopped pistachios.

Now your delicious Basbousa with Cream is ready to be served. Do not forget to thank me later!

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