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Basbosa with cream

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Harresie or basbosa with cream is our traditional Middle Eastern dessert. It is made mainly of semolina batter, coconuts and sweetened with rose water or cinnamon  syrup.

Basbosa with cream Recipe ;


2 eggs

1/2 cup desiccated coconut 

1 cup semolina

200 gr greek yoghurt 

1/2 cup vegetable oil

1/2 cup sugar

2 tbsp Vanilla 

1 tbsp bakingpowder

Pinch of Salt 

* Creamy cheese;
2 cups whole milk
2 tbsp sugar
4 tbsp of cornflour (you can replace the cornflour with semolina)
250 gr mascarpone cheese 


1/2 cup of sugar

1 cup water

2 cinnamon stick

2 tbsp lemon juice
2-3 drops of rose water

– Mix all the syrup ingredients and cook for 10 min. 

– Whisk the yogurt, sugar, eggs, oil vanilla and salt very well. 

– Mix up the Semolina, baking powder and  coconut and whisk 

– Preheat the lower part of the oven to 180, pour half of the quantity in buttered tray and bake for 15 min.

– While baking, prepare the creamy cheese. In a pot mix the milk, cornflour /semolina, sugar and cook on medium heat. Keep stirring, when you notice the bubbles add the cheese and cook for 2 min and remove from the cooker. 

– Remove the semolina batter from the over after 15 min and gently pour the creamy cheese over the batter.  Leave it to cool down for 10 min, then gently pour the second half on top of the creamy cheese. Use the spatula to spread the batter. 


Semolina dough

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