Basbousa

Ingredients

• 120 g Semolina
• 170 g Sugar
• 1 tsp Baking Powder
• 30 g Desiccated Coconut
• 120 g Plain Yogurt
• 60 g Unsalted Butter
• 1 tsp Vanilla Extract
• 120 ml Water
• 1 pcs Lemon
• 6 pcs Almonds

Method

1. In a medium bowl, combine {semolina}, {sugar}, {baking_powder}, and {desiccated_coconut}. Fold in {plain_yogurt}, melted {unsalted_butter}, and {vanilla_extract}, mixing gently until the batter is evenly hydrated and thick. Let it stand briefly so the {semolina} can swell for a tender crumb.
2. In a small saucepan over medium heat, bring {water} and more {sugar} to a gentle simmer. Add a strip of {lemon} peel, simmer until clear and slightly thickened, then take it off the heat so it stays pourable and bright.
3. Spread the batter into a well-buttered small baking dish and smooth the top without pressing hard. Score the surface lightly, top each portion with {almonds} if using, and bake in a moderate oven until deeply golden and set with a faint spring in the center.
4. As soon as the hot basbousa comes from the oven, pour the warm syrup evenly over the surface in stages so it absorbs fully without flooding. Rest until the crumb turns glossy and moist.
5. Cut along the scored lines and serve the {semolina} cake slightly warm, finishing with a tiny squeeze of {lemon} to lift the sweetness if desired.