Instructions

1. Preparing the cream filling

   In a small saucepan off the heat, mix the milk and cornstarch until the starch is completely dissolved, then place it over medium heat, stirring constantly until the mixture thickens. Remove from the heat, add the cream, stir well until smooth, and set aside to cool slightly. · 5 min
2. Rubbing the semolina

   In a wide bowl, place the semolina and pour the melted ghee over it. Gently rub the mixture using your fingertips until all the semolina grains are well coated with ghee without kneading. · 3 min
3. Preparing the basbousa batter

   Add the sugar, yogurt, and baking powder to the semolina and stir the ingredients lightly and quickly just until combined to prevent the basbousa from drying out. · 2 min
4. Spreading the first layer and filling

   Grease a suitably sized baking dish with a tablespoon of ghee, spread half of the basbousa batter evenly on the bottom, then spread the cream filling on top, leaving a one-centimeter border around the edges. · 5 min
5. Covering the top

   Thin the remaining half of the basbousa batter with a tablespoon of milk to make it easier to spread, then gently spread it over the cream layer to cover it completely, and smooth the surface with a spoon moistened with water. · 5 min
6. Baking

   Bake in a preheated oven at 180°C for 30 minutes until the edges and top acquire a beautiful golden color. · 30 min
7. Soaking and serving

   Remove the baking dish from the oven and immediately pour the warm sugar syrup evenly over the hot basbousa, then garnish with crushed pistachios and let it cool for half an hour before slicing. · 10 min

Nutrition / serving

Chef's tips