This basbousa with cream is the softest, dreamiest Middle Eastern dessert. The semolina cake melts in your mouth, and is stuffed with a silky cream filling that gives it a delicious gooeyness. The basbousa bil qishta is soaked in fragrant sugar syrup and topped with pistachios for that perfect crunch. Every bite is melt-in-your-mouth perfection — comforting, fragrant, and irresistibly creamy.
Cream basbousa, or basbousa bil qishta, is a beloved dessert across the Middle East — often served during Ramadan, Eid, and special family gatherings. It’s a richer, more indulgent version of traditional basbousa, thanks to the luscious cream layer tucked inside.
You’ll find variations of this dessert in Lebanese, Egyptian, and Gulf cuisines, but they all share the same irresistible combination of syrup-soaked semolina- sometimes stuffed with cream and sometimes plain.
This was inspired by my simple namoura recipe on this site, and pairs well with this rose water sugar syrup.
Jump to:
What makes this recipe so good:
- It’s easy: It’s so simple to make! A quick mix and the semolina cake is ready.
- Basbousa with cream is extra delicious: The qishta cream layer adds a luxurious texture that perfectly balances the syrup-soaked semolina.
- Foolproof: The two-step baking method ensures the cream stays perfectly nestled between golden layers, so that when you cut into it you get a really distinct layer without the cream melting into the semolina cake.
- Fragrant and festive: With notes of rose and orange blossom, this cream stuffed basbousa is elegant enough for holidays yet easy for everyday.
Why this is the perfect Every Little Crumb recipe:
This is a homage to a classic Middle Eastern dessert- my favorite flavors! I’ve grown to really appreciate how delicious Arabic desserts are the older I get. Stuffing the basbousa with a ready made cream is a really great way to elevate a simple semolina cake, and you can cut this into little squares and make a lot of people very happy at a gathering!
Ingredients you need:
- Eggs – Use room-temperature eggs for the best texture
- Vanilla extract – Balances the flavor and removes any eggy notes.
- Sugar – White granulated sugar is ideal, you don’t need a ton since the semolina cake is soaked with syrup after baking
- Vegetable oil – Any neutral oil like canola or sunflower works
- Cream (qishta) – To make this recipe SUPER easy, I used ready made canned cream in the semolina cake layers (table cream). For stuffing the basbousa, I use KDD thick cream, which is very similar but comes in a squeezable packet. You can also just use more canned cream, or even clotted cream- even ricotta works! You can also use homemade ashta for stuffing the basbousa which is super delicious.
- Yogurt – Adds moisture and a slight tang, ensuring a soft crumb. Full-fat yogurt works best.
- Fine semolina – The key ingredient! Use fine semolina (not coarse) for a tender texture.
- Baking powder – Provides a light lift to the cake layers.
- Orange blossom water – Adds floral fragrance; optional but traditional.
- Rose water – Enhances aroma and gives that authentic Middle Eastern touch.
- Sugar syrup (atar) – Sweetens and keeps the basbousa moist. Use about half a standard syrup recipe.
- Pistachios – For garnish and a pop of color; can be swapped for slivered almonds or coconut.
See recipe card for quantities.
How to make basbousa with cream:
- Step 1: Add the eggs, sugar, and vanilla to a bowl.
- Step 2: Beat until combined and eggs lighten in color, about 1 min.
- Step 3: Add the oil, yogurt, and cream.
- Step 4: Mix until combined.
- Step 5: Add the semolina and baking powder.
- Step 6: Mix until just combined.
- Step 7: Lightly grease a baking dish with tahini or ghee.
- Step 8: Pour in half the prepared basbousa batter.
- Step 9: Bake 12-15 minutes until light golden brown and set.
- Step 10: Add the cream, rose water and orange blossom water to a bowl.
- Step 11: Mix until combined.
- Step 12: Spread the cream onto the slightly cooled basbousa half.
- Step 13: Dollop on the remaining half of the batter.
- Step 14: Bake until golden brown all over, 30-35 minutes, then immediately pour on sugar syrup.
Hint: Don’t be scared if the sugar syrup looks like it’s pooling onto the top of the basbousa, after 20-30 minutes it’ll soak in and be totally absorbed.
Pro Tip
Use fine semolina only — for that ultimate melt in your mouth texture- instead of the grainy coarse bites that coarse semolina gives.
Recipe variations:
- Coconut cream basbousa: Add shredded coconut to the batter for texture, or top with sweetened shredded coconut before baking.
- Nutty basbousa: Before baking, top the basbousa with roughly chopped pistachios or almonds or a mix.
- Extra creamy: Serve with a big dollop of homemade ashta, and some extra sugar syrup drizzled on top for an extra decadent basbousa.
Storing Leftovers:
Store leftover cream stuffed basbousa in an airtight container in the fridge for up to 5 days. I like to let slices of basbousa come to room temperature a little before eating!
Expert tips and tricks:
- Bake in two stages for distinct layers.
- Cool slightly before adding the cream layer. A piping hot base can cause the cream to separate. A 5-minute rest is perfect.
- Don’t over bake — you want a soft, moist crumb.
- Garnish right before serving. Pistachios stay crunchy and vibrant if added after cooling.
Top Tip
Pour the syrup immediately over the hot cake for maximum absorption. That’s why you should have the sugar syrup ready before starting the basbousa.
Recipe FAQs:
It’s a very traditional Middle Eastern dessert, made with semolina, and soaked with sugar syrup. It’s sticky, sweet and delicious!
You may have over baked the basbousa. Another culprit is not pouring the syrup onto the cake while it’s still hot so it really soaks it in- and make sure you pour on enough! The syrup wasn’t poured on while the cake was still hot.
You can use thick cream, table cream, any ready prepared cream really. You can also use homemade cream (ashta), or even ricotta cheese.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this basbousa:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!
Basbousa with Cream
Ingredients
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar 100g
- 1/2 cup vegetable, canola, or sunflower oil 90g
- 1 can cream (qishta or table cream), like Nestle cans 170g
- 4 tablespoon full fat yogurt 75g
- 1 cup fine semolina 180g
- 1 tablespoon baking powder
For the cream layer:
- 2 packets thick cream, like KDD 250g each
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
For assembling:
- 1 cup sugar syrup (recipe linked in recipe card) you'll need about 1/2 of the recipe
- pistachios for garnish
Instructions
For the semolina cake:
- Prepare the sugar syrup if you don't have any ready. Use the recipe linked in the recipe notes.
- Preheat the oven to 180C (350F) and place the oven rack near the bottom of the oven. Lightly grease an 11×7 or 9×9 inch pan with tahini, melted butter or ghee.
- To a large bowl, add the eggs, sugar and vanilla and beat with an electric whisk or mixer until eggs get lighter in color, a minute or so.
- Add the oil, yogurt, and cream and mix again until combined.
- Add the semolina and baking powder and mix until just combined, then pour half this mixture in the greased pan. Bake for 12-15 minutes until golden brown on the edges and set all over. Keep the oven on, and switch the rack to the center of the oven. Allow the basbousa to cool for a few minutes while you prepare the cream.
For the cream layer:
- Squeeze out the two packs of cream into a medium bowl, add the orange blossom and rose water and mix to combine.
- Spread this mixture evenly all over the cooked semolina base, then top with the remainder of the semolina batter, dolloping evenly over the top, make sure not to leave any gaps and to really cover the edges of the pan so that the cream filling doesn't leak out.
- Place the pan back in the oven, and bake until golden brown all over, 30-35 minutes.
- Immediately after baking, pour 1 cup of sugar syrup evenly over the top of the basbousa. It should start to soak in almost right away. Let the basbousa cool on the counter for at least 30 minutes, then you can store in the fridge until ready to serve. Garnish with pistachios before serving.
Video
Notes
For the sugar syrup recipe:
Ingredient Notes:
• Use fine semolina for a melt in your mouth texture• Use ready-made table cream (canned cream) in the batter for richness. If you prefer, you can substitute this with additional yogurt For the filling, thick cream like KDD works best, but more table cream, homemade ashta, or even ricotta can be used.
Important Recipe Tips:
• Let the first baked layer of basbousa cool for about 5 minutes before spreading the cream to help it stay in place.• Don’t over mix the semolina batter; stir just until combined for the best texture.
• Have your sugar syrup ready before the cake finishes baking. Pour it on immediately while the basbousa is hot so it absorbs fully.
• If the syrup looks like it’s pooling on top at first, don’t worry—it will soak in within 20–30 minutes.
Storing Leftovers
• Store leftover basbousa in an airtight container in the fridge for up to 5 days.• For best texture, allow slices to come to room temperature before serving.
Leave a Reply