Bites Fil Beit Ramadan: Basbousa with Eshta

Iman Adel Abdel-Fattah
2 Min Read


  • 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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