Home cooking attempt — Basbousa from scratch

I spent an afternoon making Basbousa from scratch following a traditional recipe. Getting fenugreek seeds right was the main challenge — it's not as straightforward as it looks. The hearty and filling result was rewarding once I got it right.

koshari is considered the national dish representing the multicultural influence on Egyptian cooking. I served it with Egyptian Stella beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Basbousa yourself gives you a new appreciation for what goes into it at a restaurant.