When it comes to savory food from the Middle East, there are very few things I wouldn't eat. What am I saying? I never tried anything with Arabic influences that I didn't love. However, I tend to find their desserts kind of too sweet for my taste.

I made an attempt with this recipe because I've seen a picture of it and loved the presentation. So, as with 90% of my dishes, I kept the main ingredients, added some extra, and turned everything into a fantastic dessert, one that I will happily prepare again. This being said, let's make this.

• The first thing you need to do is add all the ingredients for the batter in a blender. Blend them until you get a very fine and homogenous paste.
• Take your cake pan and put baking paper on its bottom and walls. Pour half of the batter composition into the pan and put it in the preheated oven at 200°C (400 F) for 10 minutes.

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• While the dough is baking, start making your cream.
• Take a pot and pour the milk, vanilla extract and cream cheese in it. Heat it at medium speed, mixing it from time to time.
• In a bowl, mix the condensed milk with the cornstarch. Take some warm milk with a ladle and pour it over. Mix well to dissolve everything and return everything to the pot.

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• Keep everything at low heat, stirring continuously, till you get a custard. If you don't feel comfortable doing this step directly on the heat, do it using a double boiler. It would take longer, but you will be sure you don't burn your custard.
• Strain the custard. You want a perfect cream with no lumps or pieces of undissolved cheese. Add the pomegranate molasses in the strained custard and mix to combine.

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• Take the cake pan out of the oven and pour the cream on top. Sprinkle the candied mango.
• Pour the rest of the batter over the cream. Work with a spatula to level it.
• Take the oven temperature to 160°C (350 F) and bring the pan in for 50-60 minutes or until golden.
• 10 minutes before taking the pan out of the oven, start preparing the syrup.
• Bring all the ingredients required for the syrup to a small saucepan and let it simmer for a few minutes until the sugar is completely dissolved.
• Take the cake out of the oven and immediately pour the hot syrup on it.

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• Put the Basbousa in the fridge and let it there for at least 2 hours.
• Put the pistachio in a mortar and crush it a little using the pestle.

Now, the recipe requires unsalted pistachio. If your pistachio is unsalted, please just jump to the next step.

• But if your pistachio is salted, like mine was, then put the crushed pistachio in some cold water for 10-15 minutes.

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• Take it out and put it in a heated pan on medium-high heat. Let it roast for a couple of minutes (more if it's wet). Add the sugar and stir continuously until the caramel starts to form. Add the water, stir and take out of the heat.
• Take the cake out of the pan and pour the caramelized pistachio on it.
• Leave it to rest for a few minutes, and that's it. Your dessert is ready to be served.

Basbousa is a very traditional Middle Eastern dessert, but it is believed to have its origins in Egypt. It usually is made without the creamy custard and is served cut in diamond shapes. Due to the lack of cream, the syrup is traditionally made in a more fragrant and sweet way.

However, I hope that my version has intrigued you enough to try it out and taste it. More so, I would really like to hear your opinion on the matter. If you make it, please don't forget to tag us on Instagram.

* I have to admit that the caramelized pistachio was a very happy mistake. I forgot the pistachio for more than half an hour in the water. By that time I took them out, they were extremely mushy and unusable. Since I didn't have any extra in my pantry and because I didn't want to leave the cake without any pistachio, I decided to try my luck, caramelize it and see what happens. After tasting the Basbousa, I have to say that it wouldn't have been half as fabulous with simple pistachio pieces as a topping.