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Bites Fil Beit Ramadan: Basbousa with Eshta - Daily News Egypt

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Bites Fil Beit Ramadan: Basbousa with Eshta

Ramadan offers a whole new challenge to cooking Egyptian food. The breaking of the fast, Iftar, is the main menu of the day and consists of an array of dishes. Traditionally the meal starts with juice, to prepare the stomach for the feast that is to come, and a savoury soup. Appetisers are up next, followed by a main course and a sweet dessert completes the meal. Iftars are meant to be shared and inviting your close friends and family for a home-cooked dinner-cum-breakfast can be daunting. But not to worry; during the month we will be giving you suggestions for full menus with a complete recipe for one of the dishes. Happy Ramadan!

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  • Drink:Doum with sugar
  • Soup: Risoni
  • Salad: Chicken and potato salad
  • Main Dish: White rice
  •                         Mixed vegetable torli
  •                         Kabab Hallah
  • Desert : Basbousa with eshta

Basbousa with eshta


  • 2 cups semolina – sa-meed
  • 1/2 cup butter or ghee, melted – zib-da or sam-na
  • 1 container yoghurt – za-ba-di
  • 1 tbsp baking powder – ba-king bow-dur
  • 1 tbsp vanilla sugar – su-kar va-ni-lia
  • 1 cup sugar – su-kar
  • 1/4 kg condensed cream – esh-ta
  • 1 cup sugar syrup ( ¾ cup of sugar +1 cup of water + juice of 1 lemon) – su-kar, ma-ya, la-moon-a


Preparing sugar syrup

  • Melt ¾ cup of sugar in 1 cup of water by stirring vigorously.
  • Pour mixture in small pan and add lemon juice.
  • Heat and boil for 10 minutes. Take pan of heat and let the syrup cool.

Preparing basbousa with eshta

  • In a medium bowl, mix semolina, sugar, yoghurt, melted butter or ghee, baking powder and vanilla sugar.
  • Mix well with hands until a dough is formed.
  • Butter a round metal baking pan.
  • Spread ½ quantity of basbousa at the bottom in an even layer.
  • Press well on the dough to make sure the layer is firm.
  • Spread condensed cream over the bottom layer making sure it does to leave an area around the edges clear.
  • Spread the second half of the dough on top of the eshta without applying pressure.
  • Heat oven to medium-high heat (200-210 C). Place baking dish in oven for 15-20 minutes.
  • When the edges of the basbousa turn golden brown, light the grill and broil until the top of the basbousa is golden brown.
  • Pour cool syrup over basbousa immediately after it comes out of oven, leave to cool.
  • Place serving platter on top of the baking dish.
  • Invert and remove the baking pan and serve the basbousa.

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