بسبوسة بالقضطة

In a bowl, beat the eggs, sugar, and vanilla until the mixture is creamy.

In a separate bowl, mix the semolina, coconut, and baking powder.

Add the oil and yogurt to the semolina mixture and stir until combined

Pour the egg mixture into the semolina mixture and stir until combined.

Pour three-fourths of the batter into a baking sheet

In a saucepan, combine the cream, cream, and starch and stir well over low heat until smooth.

Put the mixture on low heat and stir until it reaches the consistency shown in the video

Pour the cream mixture over the batter in the tray, being careful not to overlap the edges.

Spread the rest of the basbousa mixture over the cream layer.

Put the tray in the oven until it is browned and takes on a golden color

While the basbousa is baking, prepare the sherbet by putting water, sugar, lemon salt and a pinch of vanilla in a saucepan on the heat and bring it to a boil.

After the basbousa comes out, we cut it, pour it with sherbet and garnish it with pistachios and pecans