Basbousa bil Ishta with Orange Blossom Syrup

Method

1. Put the syrup sugar and water in a pan on medium-high heat and stir until dissolved; once boiling, lower to medium-low heat and simmer for 5 min. Off the heat, add the lemon juice and orange blossom water, cool completely and chill.

   Add in this stepSugar (for the syrup) 75 gWater (for the syrup) 60 mlLemon juice 1 tspOrange blossom water ½ tsp

   medium-high heat→medium-low heat

2. Ishta cream: whisk the milk, cream, cornflour and sugar together in a cold saucepan until smooth, then set on medium heat and cook for 5 min, whisking constantly, until thick like custard. It catches easily, so scrape the bottom as you stir. Transfer to a bowl, press cling film onto the surface and cool for 15 min.

   Add in this stepWhole milk 100 mlDouble / heavy cream 40 mlCornflour / cornstarch 1 tbspSugar (for the cream) ½ tbsp

   medium heat

3. Heat the oven to 180 °C. Mix the semolina, coconut, sugar and baking powder, add most of the melted ghee and rub it in with your fingertips, then add the yogurt and vanilla and mix only until even. Leave for 10 min to hydrate.

   Add in this stepSemolina (medium) 95 gDesiccated coconut, unsweetened 15 gSugar (for the batter) 30 gBaking powder ½ tspGhee, melted 30 gPlain yogurt 70 gVanilla extract ½ tsp

4. Grease a 13×13 cm baking dish with the rest of the ghee. Press half the batter evenly over the base with wet hands, then spread the cooled ishta on top, leaving a 1 cm border. Flatten small pieces of the remaining batter between your palms and lay them over the cream like a puzzle, closing every gap so no cream shows. Lightly mark diamonds on the top only with the tip of a knife.

   Add in this stepGhee, melted 5.3 g

5. Bake (oven) for 30 min, until the top is a deep golden colour. It is done when the centre feels firm and supported when pressed gently.

   oven

6. While it is hot, slowly pour the cold syrup evenly over it and leave for 1 h to soak in, then cut along the marks with a knife dipped in water and scatter with chopped pistachios. Because of the cream filling, keep leftovers in the fridge and eat within 2 days.

   Add in this stepUnsalted pistachios, chopped 15 g