🍰 Basbousa (Semolina Syrup Cake)

Method

1. For the syrup: put 2 cups sugar with 1.5 cups water in a pot and boil over medium heat for 10 minutes until slightly thickened.

2. Add the juice of 1/2 lemon and boil for 1 minute, then turn off the heat and let the syrup cool completely.

3. Preheat the oven to 180°C and grease a tray with 1 tbsp tahini if using, or a little of the butter.

4. In a bowl, mix the 2 cups coarse semolina with 1/2 cup sugar and the 1/2 cup melted butter, and rub it with your hands for 2 minutes until all the semolina is coated.

5. Add the tub of yogurt and 1 tsp baking powder, plus the coconut and vanilla if using, and stir with a spoon until it comes together without overmixing.

6. Spread the mixture in the tray, smooth the top with a wet spoon, cut it into diamonds with a knife, and place an almond on each piece if using.

7. Bake the basbousa at 180°C for 30 minutes until the top is golden and the edges pull away from the tray.

8. Pour the cold syrup evenly over the hot basbousa as soon as it comes out of the oven, covering every piece.

9. Let it soak up the syrup for at least 20 minutes, then run a knife along the cut lines and serve.

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