Kiri Basbousa and Orange Jam

60 min

A classic basbousa stuffed with Kiri, orange jam, and pistachios


For the Basbousa

  • 1 cup semolina
  • 1 cup of grinded coconut
  • 1 cup of yogurt
  • ½ cup of butter
  • 2 tablespoons of baking powder
  • Dash of salt
  • 1 spoon of orange blossom water

For the Sugar Syrup

  • 1 cup of sugar
  • ¾ cup of orange juice
  • 1 spoon of lemon juice
  • 1 spoon of rose water

For the Filling

  • 6 Kiri Square Portions
  • 1 spoon of orange jam
  • ½ cup of grinded pistachio
  • 1 spoon of Rose water
Kiri Basbousa and Orange Jam

Cooking steps

Preparing the Sugar Syrup

  • 1Add orange juice and sugar to a saucepan.
  • 2Place the pan on high temperature to melt the sugar and boil the mixture decrease the temperature and leave the mixture to rest for around 8 minutes.
  • 3Add the lemon juice and the rose water.
  • 4Leave the mixture aside to cool down.

Preparing the Filling

  • 1Add 6 Kiri Square Portions to a bowl and mash them well using a fork.
  • 2Add the pistachio, the jam, and the rose water and stir well.

Preparing the Kiri Basbousa and Orange Jam

  • 1In a big bowl, mix the semolina, coconut, yogurt, melted butter, baking powder, salt, and rose water.
  • 2Stir well.
  • 3Using a brush, we add some tihini to all the sides of the oven trays.
  • 4We distribute the semolina in the trays equally with the filling in between.
  • 5Leave them for about half an hour.
  • 6Put the trays in the oven under a medium temperature for 20 to 25 minutes or till golden.
  • 7After you take it out of the oven, pour the cold syrup directly to absorb it
  • 8Decorate it with grinded pistachio. It is served with ice cream.

Cooking steps

Kiri Basbousa and Orange Jam