Instructions

1. Preparing the Syrup

   Prepare the syrup: In a small saucepan, combine the sugar and water over medium heat until boiling, then add the lemon juice and let it boil for 5 minutes. Remove the saucepan from the heat, stir in the ghee, and set aside to keep warm. · 5 min
2. Preparing the Pan

   Grease a suitable 22 cm baking pan with tahini to ensure the basbousa does not stick and to give it a beautiful golden bottom. · 1 min
3. Rubbing the Semolina

   In a deep bowl, place the semolina and gently rub it with the warm melted ghee using your fingertips until all semolina grains are completely coated with ghee. · 2 min
4. Mixing the Liquids

   In another bowl, mix the warm milk with sugar, yogurt, and glucose syrup until the sugar is completely dissolved, then add the coconut and baking powder. · 2 min
5. Combining the Mixture

   Pour the liquid mixture over the coated semolina and stir very gently without kneading until just combined; overmixing will make the basbousa dry. · 1 min
6. Spreading and Garnishing

   Gently spread the mixture into the prepared pan and smooth the surface by hand after dampening it with a little water, then garnish the top with almond halves. · 2 min
7. Baking in the Oven

   Bake in a preheated oven at 200°C on the middle rack for 25 to 30 minutes, until the edges and top acquire a golden-brown color. · 30 min
8. Soaking and Serving

   Immediately after removing the hot basbousa from the oven, pour the warm syrup over it gradually, then cover the pan for 10 minutes to keep it soft and crumbly. · 10 min

Nutrition / serving

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