Instructions

1. Prepare the First Layer:

• In a bowl, mix the eggs, oil, sugar, semolina, vanilla, baking powder, and yogurt until smooth.

• Pour into a greased and semolina-dusted baking dish.

• Bake on the bottom heat only until the layer sets (do not let it brown).

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2. Prepare the Cream Filling:

• In a saucepan, combine milk, cornstarch, and sugar over medium heat. Stir constantly until thick.

• Remove from heat and mix in the yogurt and cheese until smooth.

• Pour the hot cream over the baked layer and return to the oven for 5 minutes to set slightly.

3. Prepare the Top Layer:

• Mix another batch of the same first layer ingredients.

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• Gently spread over the cream layer.

• Sprinkle toasted almonds and 2 tbsp sugar over the top.

• Bake until golden and fully cooked.

4. Make the Orange Syrup:

• In a small pot, heat the orange juice and sugar until the sugar dissolves.

• As soon as the basbousa comes out of the oven, pour the hot syrup evenly over it.

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5. Chill and Serve:

• Let the dessert cool completely, then refrigerate for at least 3 hours before slicing.

• Cut into squares or diamonds and enjoy cold.

Serving Tips

• Serve chilled for best flavor and texture.

• Pairs perfectly with mint tea or Arabic coffee.

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• Garnish with shredded coconut or drizzle extra cream on top.

FAQs

Can I use full-fat yogurt?
Yes, it will make the basbousa even more moist and rich.

Can I replace the cream cheese?
Yes, you can use mascarpone or labneh as alternatives.

Is the orange syrup optional?
Technically yes, but it adds amazing citrusy flavor and helps keep the basbousa moist.

Time & Serving

• Prep Time: 20 minutes

• Baking Time: 40 minutes

• Cooling Time: 3 hours

• Servings: 8–10 squares

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Final Thoughts

If you’re looking for a creamy, melt-in-your-mouth Middle Eastern dessert, this Stuffed Basbousa with Cream delivers in every way. It’s easy to make, yet looks and tastes like something straight from a bakery.