Directions:

• 1

  Preheat the oven to 190°C. The syrup has to be warm as the cake should be when you pour the syrup over the cake. To make the syrup, boil the sugar and the water at medium heat. Stir until the sugar has completely dissolved. Then add the lemon juice. Simmer until the syrup thickens a little It will take about 15 minutes to boil the syrup. Remove from stove and set aside.

• 2

  In a large bowl, mix all the dry ingredients semolina, the coconut, sugar and salt and mix well.

• 3

  In another bowl mix all liquids the melted butter heavy sugar syrup and milk, mix well. Add to the dry mixture with a spoon until well combined and it comes together. Don't over mix the mixture just let the batter will be thick and come together, almost like a dough.

• 4

  Grease a baking sheet with butter. Spread the mixture evenly into the greased baking sheet. Use your wet hands to press gently to form a smooth top. Cut the Basbousa into a square shape with a sharp knife dipped into the water. Place blanched nuts on every diamond shape and press gently.

• 5

  Bake the Basbousa in the preheated oven for 20-22 minutes or until done. Broil them (after baked) under the grill for 2-3 minutes or until you see a nice golden crust on top.

• 6

  Pour the cold syrup on Basbousa as soon it comes out of the oven. Let it cool and soak all the syrup before serving.