Basbousa/Harissa Bel Ashta Eid is in a couple of days, this delicious middle eastern semolina cake with ashta cream filling will make the perfect dessert. It is really easy to make and absolutely delicious. A syrup soaked Semolina cake filled with a delicious creamy ashta then topped with pistachios and coconut. —Simple Syrup— 3 cups sugar 2 cups water 1 teaspoon lemon juice —Semolina Cake Ingredients— 3 eggs 1/3 cup sugar 1 cup oil 1 tablespoon vanilla extract 1 cup plain yogurt 1 cup milk 1 cup unsweetened coconut 1 teaspoon baking powder 2 cups fine semolina (سميد ناعم) —Ashta Ingredients— 2 cups milk 1 cup heavy cream 1 14oz can sweetened condensed milk 8 tablespoons corn starch 1 tablespoon orange blossom water or rose —Garnish— Grated pistachios Coconut flakes Edible roses (optional) 1. preheat the oven to 350°F. 2. Make the simple syrup- Add the sugar, water and lemon juice to a pot and boil on medium high heat for 12 minutes then set aside. 3. Make the Harissa- In a large bowl whisk together eggs, oil and sugar. Next add in plain yogurt, milk and vanilla extract and whisk again. Lastly add in the semolina, coconut and baking powder, Whisk until fully incorporated. 4. Pour half of the batter into a greased springform pan or a rectangular cake pan. Spread evenly, Place in the preheated 350° oven for 15 minutes. Next work on the Ashta. 5. Make the Ashta- In a pot whisk together milk, heavy cream, sweetened condensed milk and corn starch. Make sure to dissolve the cornstarch well before placing the pot on the stove. 6. Once mixed, place pot on medium heat and whisk until thickened. 7. Once the bottom semolina layer comes out of the oven, add the ashta on top immediately, and make sure to spread it evenly. 8. Let it sit for 5 minutes before carefully adding the remaining batter on top. 9. Place Bake it in the oven again for 30 minutes, then broil for about a couple of minutes until it gets a golden brown color on top. 10. Once out of the oven pour all the simple syrup on top. Let Cool completely, garnish with pistachios, coconut and optional dried roses before cutting and serving. - @eman_inthekitchen