Basbousa with pistachios and ashta — here's an easy method for this delicious dessert

2 eggs

1 cup sugar

1/2 cup corn oil

1 tsp liquid vanilla

2 cups fine semolina

3/4 cup plain yogurt

1 cup finely ground pistachios

2 cups desiccated (shredded) coconut

a splash of rose water and orange blossom water

Ashta (clotted cream):

1 cup milk

1 tbsp flour

1 tsp unsalted butter

a splash of rose water and orange blossom water

Pistachios for garnish

Sugar syrup (qatir/shira) for serving

Beat the eggs with the sugar, vanilla and oil. Then add the fine semolina, yogurt, ground pistachios, coconut, rose water and orange blossom water, and mix well.
Let the mixture rest for about half an hour.
Prepare the ashta: whisk the ingredients except the rose water and orange blossom water, place the mixture in a pan over heat and stir until it thickens.
Add a little orange blossom water and rose water, stir, then remove the ashta from the heat.
When the ashta has cooled, put it in the bottom of molds (for example silicone molds) and spoon the basbousa mixture over it. Bake on the middle rack at 150°C (300°F) for about half an hour.
When the pistachio-ashta basbousa has cooled, chill it in the refrigerator.
To serve, garnish with pistachios and serve with sugar syrup.

Basbousa with Pistachios and Ashta (Clotted Cream)

Prep checklist