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Basbousa with Ashta (Cream)
Total time65 min
Prep25 min
Cook40 min
Yield8 servings
DifficultyMedium
ReviewsNo ratings yet
Desserts

ChefFatima Zahoui Ghamlouch

Basbousa with Ashta (Cream)

Basbousa with Ashta — an easy, tested and reliable recipe. All Shou Tabkhin AlYoum recipes are home-style with ingredients and tools found in every kitchen. We hope you enjoy this one.

Basbousa with Ashta! A simple, delicious recipe that’s tried and guaranteed!

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8 servings

Ingredients

Start here, then move straight into the method.

  • 3 cups fine semolina
  • 2 cups coarse semolina
  • 2 cups shredded coconut
  • 1 1/2 cups sugar
  • 1 cup ghee and oil mixture
  • 2 medium tablespoons baking powder
  • 1 cup plain yogurt
  • 1 cup water
  • Syrup (qatr or sheera)
  • Ashta (clotted cream)
  • 4 cups milk
  • 4 tablespoons cornstarch
  • 2 tablespoons fine semolina
  • 1 can ashta (clotted cream)
  • 2 tablespoons sugar
  • 1 tablespoon orange blossom water and rose water
  • Also see: How to Make Homemade Chocolate Crêpes
  • Also learn how to make the easiest muhallabia here: Easy & Delicious Muhallabia Recipe

Method

Follow the cooking sequence without leaving the page.

  1. Place all the ashta ingredients over the heat and stir continuously until the mixture thickens and sets.
  2. Set the ashta aside to cool well before using.
  3. Mix the basbousa ingredients well until you get a cohesive batter.
  4. Pour half of the batter into a baking pan.
  5. Spread a layer of the prepared ashta cream over the first layer, then cover with the remaining basbousa batter.
  6. Bake the basbousa with ashta in the oven for 40 minutes.
    Timers: 40 min
  7. When you remove the pan from the oven, immediately pour about 2 cups of hot syrup (qatr) over the basbousa.

Recipe tags

DessertsInternationalVegetarianNut freeEgg freeMediumLong cook

Notes and serving ideas

  • Biscuit & Chocolate Dessert
  • How to Make Homemade Chocolate Crêpes
  • Easy & Delicious Muhallabia Recipe

Chef

Fatima Zahoui Ghamlouch

If you see a recipe written as poetry, it’s surely Fatima Zahoui Ghamlouch—known as Umm Badr—who posted it. Between mawawil and rhymed prose, her rice dishes arrive effortlessly and win the admiration of everyone in our group.

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