Ingredients:

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4 cups fine semolina

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3/4 cup sugar

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1 cup softened butter

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1/2 cup melted butter

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1 teaspoon yeast

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a pinch of mahlab

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1/2 cup milk

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1/4 cup orange blossom water

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1/4 cup rose water

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1 cup coarsely ground pistachios

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Method:

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Rub the fine semolina with the butter and melted butter until the grains are fully absorbed, then let rest for about 30 minutes...

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After the allotted time, add the mahlab and yeast and knead with the milk, orange blossom water, and rose water. Let the mixture rest for at least an hour, covered...

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Next, divide the dough into two equal portions on a baking sheet or a glass baking dish.

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Lay a sheet of plastic wrap, roll the first portion to fit the pan, then gently lift the wrap and roll the second portion on top. Spread the filling with cream, then sprinkle the chopped pistachios, and top with the rolled portion, smoothing down...

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Score the basbousa as desired and bake in a preheated oven at 180°C for about 30 minutes from the bottom, then brown the top and pour over a cup of syrup while hot...

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Let the cream-filled basbousa cool completely, then cut and decorate with pistachios...

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Cream filling:

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3/4 cup powdered milk

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a pinch of mastic

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2 cups water

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1 cup cream

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3 tablespoons cornstarch

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1/2 cup sugar

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1 teaspoon orange blossom water and rose water

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Whisk the ingredients cold, then cook over heat until thickened

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Recipe and method for Basbousa with Cream by a friend and chef on Shu Tabkhin Today:

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Salem Shayetou

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Click on Salem’s name to visit her page and see all her delicious recipes

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#Recipes #Recipe #Basbousa #Basbousa-with-cream #Shu_Tabkhin_Today

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Basbousa with Cream and Pistachios

Prep checklist