Ramadan nights or any sahra (Arabic word for evening gatherings) need one star dessert. I have the ideal Basbousa Bil Qishta dessert recipe for your sahrat. It’s a traditional Middle Eastern cake, made of oh-so-moist semolina, stuffed with decadent cream, drenched in sugar syrup, and topped with flavorful nuts.
As we all know, the holy month of Ramadan is approaching, and I’m sure you’re already making a food menu in preparation. Well, this can be added to the dessert section and is sure to be a crowed-pleaser!
My easy-to-make recipe version of ashta filled basbousa is the queen of sweet desserts. Its two spongy layers filled with sweet cream take this dessert to the next level and will make your Ramadan nights even more special.
A Uniquely Delicious Semolina Basbousa
History of Basbousa
The origins of Basbousa date back to the revani cake of Turkish cuisine. It is a classic cake from the days of the Ottoman Empire. Over the years, it gained enormous popularity in the Middle East, and it appears to be the number one dessert in Egypt.
Its name is derived from the Arabic verb “bas” meaning “to blend,” given that it is prepared by blending flour with margarine or butter. The semolina cake, Basbousa, is often prepared unstuffed or with no filling. Basbousa bil qishta, or cream-filled/ashta-filled basbousa elevates this cake and makes it a bit more sophisticated.
In its popularity all over the Middle East, its name differs from one country to another; but no matter what you call it, this soft and fragrant Basbousa Bil Qishta will melt in your mouth and have you dreaming about it day and night!
What You’ll Need to Make Basbousa Bil Qishta
Here are the ingredients you need on hand for a soft and moist Basbousa Bil Qishta.
Coarse semolina
Unsweetened coconut
Sugar
Baking powder
Large eggs
Neutral oil
Yogurt
Table cream
Vanilla
Plain yogurt
Tahini: for the pan
For the Qishta Cream
Milk
Cornstarch
Orange blossom
Sugar
Extra Sweet and Extra Decadent
Steps to Prep
To get a perfect Basbousa with Ashta, all you need to do is to follow these step-by-step instructions:
To start, prepare the syrup. Click here for the full simple syrup recipe.
Then, mix together the semolina, coconut, sugar, and baking powder.
In another bowl, mix together the oil, eggs, table cream, yogurt, and vanilla.
Next, whisk well, then add them on top of the dry mixture, and mix until well combined.
Now, brush your 9×13 pan with the tahini, and make sure to brush the sides as well.
After that, add half of your batter and spread evenly, then bake at 350 for 15 minutes.
For the Qishta:
As it’s baking, make the Qishta by mixing the cold milk, cornstarch, sugar, and flavoring in a pot. But, make sure to dissolve the cornstarch well before turning on the stove.
Once mixed, move to medium-high heat and whisk until thickened. You don’t want it too thick but also not watery. It should feel thicker.
What to Do After the Qishta is Done?
Once the tray comes out of the oven, add the qishta on top immediately, and make sure to spread it evenly.
Now, let it sit for 5 minutes before carefully adding the remaining batter on top. You can add 1-2 tablespoons of water to the batter before spreading it, so it goes on easier.
Next, bake in the oven once again for 20 minutes, then broil for a few minutes until it gets a golden brown color.
Lastly, drizzle about 1 cup of syrup on-top and let it completely cool before cutting.
Enjoy😍
This Beautiful Basbousa Is So Inviting
What You Need to Know About Semolina
Semolina is one of those words that may sound fancy and complex as an ingredient. Say it enough times when talking about cooking or baking and everyone in your social circle will think you are a professional chef 😂.
But, let’s first define Semolina. It is actually just a sort of flour made from a species of wheat called “durum” wheat, and it comes in two different varieties: coarse Semolina and fine Semolina.
Next to all-purpose flour, semolina is likely to be available in your neighborhood grocery store. It is a touch coarser and maybe a bit darker and more golden in color than regular flour, which is the main difference you might be able to see. You may also find it named “Farina” which can be used in place of coarse semolina.
A Unique Part of Our Culture
Serving Basbousa Bil Qishta (Ashta-filled Basbousa)
Traditionally speaking, basbousa is baked in a pan and sliced into square pieces and served. In each piece, you see the very clear layers. First layer of basbousa or semolina cake, the qishta or ashta layer, then the second and final layer of cake. Finally, a layer of garnish that may inlcude shredded coconut and pistachios among other things.
You can serve basbousa bil qishta in non-traditional form as well. Though more time-consuming, sometimes we like to get a bit a creative. You can prepare them in cupcake tins. Pour and bake your first layer of semolina cake batter in round or square cupcake trays. Then, add the ashta to them, pour that second layer of batter and bake again. Remember though, this would cut down cook time and you’d need to keep a close eye on them as they cooked.
The best way to serve basbousa bil qishta is with tea or coffee. Especially during Ramadan when you need your caffeine fix of the day in the evening. What better way than with a piece of sweet and decadent cream cake.
What can I garnish the basbousa bil qishta with?
I love using shredded coconut and pistachios. You can also garnish with other kinds of chopped nuts like almonds or walnuts. Feel free to sprinkle dried flower petals (popular in Middle Eastern desserts) or drizzle some honey for added flavor and sweetness,
Heaven in a Bite
Pro Tips For The Most Delicious Basbousa Bil Qishta
If you use a smaller pan, the basbousa batter will be thicker. However, if you use a larger pan, the basbousa batter, and the qishta will be spread thinner.
Instead of table cream, you can use ¼ cup of yogurt.
I recommend preparing it a day in advance and allowing it to rest overnight before serving. This allows for the basbousa, semolina cake, to absorb the simply syrup better and helps create that crumbly texture.
As a final touch, you may sprinkle some crushed pistachios on top. Rosebuds or other chopped nuts work well too.
You can experiment with your qishta or ashta recipe to see what works best with the basbousa in terms of texture and flavor.
Homemade Delicious Basbousa
Frequently Asked Questions (FAQs)
The Qishta (Ashta), also known as “clotted cream,” must be poured evenly, and be thick enough to maintain its shape when baked. To prevent the Qishta from setting too rapidly, turn off the heat a few seconds after it begins to thicken and have the semolina dough mixture ready. The longer it cools, the thicker it becomes.
Both can be used. But now that I’ve used both, I can say with certainty that coarse semolina is better for this recipe. It will result in a crumblier cake and is now freely accessible in most stores.
Unfortunately, you can’t save time by making Ashta Cream a day in advance. It needs to be warm and pourable to set correctly in the basbousa.
Basbousa can be kept in the fridge for up to three days if it is well-covered with a lid.
Post-Iftar Treats
Must-Try recipes:
Mushabak Halabi (Middle Eastern Churros)
Layali Lubnan (Lebanese Nights Dessert)
Halawat el Jibn (Sweet Cheese Rolls)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Basbousa Bil Qishta (Semolina Cake with Cream)
Ingredients
- 1 cup coarse Semolina
- ½ cup unsweetened coconut
- ½ cup sugar
- 3 teaspoons baking powder
- 2 large eggs
- ¾ cup neutral oil
- ¼ cup yogurt
- 1 can table cream
- 1 teaspoon vanilla
- 2 tablespoons tahini for the pan
For the Qishta:
- 3 cups milk
- 5 tablespoons cornstarch
- 1 teaspoon orange blossom
- 2 tablespoons sugar
Instructions
- Prepare the syrup.
- Mix together the semolina, coconut, sugar and baking powder.
- In another bowl, mix together the oil, eggs, table cream, yogurt and vanilla.
- Whisk well, then add them on top of the dry mixture, and mix until well combined.
- Brush your 9×13 pan with the tahini, and make sure to brush the sides as well.
- Add half of your batter and spread evenly, then bake at 350 for 15 minutes.
For the Qishta:
- As it's baking, make the Qishta by mixing the cold milk, cornstarch, sugar and flavoring in a pot. But, make sure to dissolve the cornstarch well before turning on the stove.
- Once mixed, move to medium heat and whisk until thickened. You don't want it too thick but also not watery. It should feel thicker.
To Assemble:
- Once the tray come out of the oven, add the Qishta on top immediately, and make sure to spread it evenly.
- Let it sit for 5 minutes before carefully adding the remaining batter on top. You can add 1-2 tablespoons of water to the batter before spreading, so it goes on easier.
- Bake it in the oven once again for 20 minutes, then broil for a few minutes until it gets a golden brown color.
- Drizzle about 1 cup of syrup on-top and let it completely cool before cutting.
Notes
- If you use a smaller pan, the Basbousa part will be thicker. If you use a larger pan, the Basbousa and the Qishta will be thinner.
- You can substitute 1/4 cup yogurt for table cream.
- It is best to prepare it the day before and let it sit overnight before serving.
I can’t wait to try this!! Adding this recipe to the list for next week, and I’m so excited. All of your recipes are so clear and so easy to follow. Thank you so much for all your hard work!
Excited to try this recipe, was wondering if there is a substitute for table cream? Thanks!
Hi! add 1/4 cup of yogurt instead!
Instead of kishta can I use cheese? If so, what cheese would you recommend?
You mean in the middle? or the batter?
Hi, what you mean with coconut? Im sorry, I’m not a native speaker.
Hello, unsweetened shredded coconut
I made this recipe two days ago and it was so easy to follow, the steps are very clear, and the taste is phenomenal! I will be saving this recipe to make for future family gatherings. I’m going to give everyone a warning that this dessert is highly addictive and you are not only going to have one slice! Highly recommend this recipe try it!
I made this TWICE now and its honestly better evwrytime im not sure how. The directions are so clear, and the recipe is spot on. Thank you!!
Easy to make, everybody loved it!
Thanks for sharing ❤
Hi what exactly is table cream ? Heavy cream ?
Hi, its cream in a can. Can be found at any grocery store, either in Mexican food section or International section.
Thank you so much turned out amazing was a beauty
I made this! When I say my family left nothing…it was all gone. Definitely requested for this month of Ramadan🌙
First time making it and it was Perfect after iftar!! My fiancé loved it 😍
What can I say about this recipe other than it’s AMAZING !!!!!! It’s the most delicious flavor so soft and melt in your mouthy creamy… now one of my fav arabi desserts and for sure this is the best recipe I’ve ever come across for it. If you don’t try this, you’re missing out. Whole family loved it.
Thank you so much for this recipe! Very impressive dessert which was thoroughly enjoyed! Will be sure to make again!
This recipe has been a hit every time I’ve made it! Delicious and one of my new faves!
I made this today & it was soo amazing & so yummy! I couldn’t wait to eat it so didn’t leave it overnight but it’s already so good. The only thing I omitted was the tahini at the bottom because I didn’t have it, but i don’t think it made that much of a difference in the flavor. Thank you for this amazing recipe!
Delicious
Will definitely be making this again
What can we use as a coconut substitute? Or if we ommit coconut entirely what should we add more of?
If you omit it, you dont have to replace it with anything 🙂
Hey, I’m wondering if I would be able to make this in muffin tins? Like as basbousa cups for individual serving.
you can, i believe bake time would differ a bit
Can I use small ground semolina instead of course?
Hello! It might change the texture/ moisture content.