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Basbousa bil Qishta is a middle eastern dessert consists of a semolina base, soaked with simple syrup and a layer of cream

Basbousa Bil Qishta (Semolina Cake with Cream)

Fatimah
A soft and fragrant Basbousa Bil Qishta that's made of Semolina and sweetened with sugar syrup. Its spongy layers filled with luscious cream takes this recipe to another level. It pairs perfectly with your cup of tea after a long day.
5 from 16 Ratings
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 6 hours
Total Time 6 hours 55 minutes
Course Dessert
Cuisine Egyptian, Lebanese, Middle Eastern, Palestinian, turkish
Servings 10 people
Calories 158 kcal

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 9x13 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.
 

Nutrition

Calories: 158kcalCarbohydrates: 22gProtein: 4gFat: 7gFiber: 1g
Keyword Basbousa bi Ashta, basbousa bil Qishta, Semolina cake with cream
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