Basbousa
"This sweet semolina cake with rose water and lemon syrup is very popular in Egypt and throughout the Middle East. It is normally baked in a large tray, cut into diamond shapes with an almond on each piece, and finally soaked with the deliciously sweet syrup...."
INGREDIENTS
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2½ cups coarse semolina
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1 cup desiccated coconut
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1 cup caster sugar
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½ cup self-raising flour
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200 g thick yoghurt
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200 g unsalted butter, melted
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1 teaspoon vanilla extract
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25 blanched almonds
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Milk if needed
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Syrup
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1½ cups caster sugar
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1 cup water
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1 teaspoon lemon juice
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1 teaspoon rosewater
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