Basbousa Bel Ashta

seriouseats.com

Nuno Soares

subheading: For the Ashta (Cream Filling):

1 cup (237ml) whole milk

1 cup (237ml) heavy cream

2 tablespoons (16g) cornstarch

2 tablespoons (16g) all-purpose flour

1 tablespoon (15g) granulated sugar

2 mastic resins, crushed (about ½ teaspoon), see note

¼ cup cream cheese (2 ounces; 55g)

1 teaspoon (5ml) rose water

subheading: For the Simple Syrup:

1 cup (237ml) water

1 cup (200g) granulated sugar

One 1 ½-inch strip navel orange rind

3 cardamom pods, bruised

One 3-inch cinnamon stick

2 whole cloves

1 teaspoon (5ml) orange blossom water

subheading: For the Basbousa Bel Ashta:

Unsalted butter, softened, for preparing the pan

All-purpose flour, for preparing the pan

1 cup coarse semolina (5.5 ounces; 156g)

½ cup granulated sugar (3.5 ounces; 100g)

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

2 teaspoons baking powder

⅛ teaspoon baking soda

1 cup plain whole milk yogurt (8.3 ounces; 235g)

3 large eggs, at room temperature (6 ounces; 170g)

1 tablespoon orange zest (from 2 medium oranges), finely grated

1 teaspoon (5ml) vanilla extract

¾ cup (177ml) canola or other neutral oil

2 cups Ashta (16.2 ounces; 460g), from recipe above

½ cup (120 ml) simple syrup (recipe above)

¼ cup chopped raw, unsalted pistachios, to garnish (1.2 ounces; 35g)

Orange zest curls, to garnish

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