Basbousa with ashta cream
A layer of thick milk cream baked between two layers of semolina batter. Richer, softer, and worth the extra pot to wash.
Read the recipe →Coconut basbousa
Desiccated coconut in the batter gives a chewier crumb and a toasted top. My favourite version for summer.
Read the recipe →Classic basbousa
The one everything else starts from: coarse semolina, yogurt, butter, and a lemon syrup poured over while the cake is still hot.
Read the recipe →