Basbousa

Instructions

1. 1 Mix semolina, sugar, yogurt, melted butter, baking powder, and baking soda in a bowl until well combined. Let the batter rest for fifteen minutes to hydrate.
2. 2 Grease a 9x13 baking pan with tahini. Pour the semolina batter into the pan and spread it evenly. Score the surface into diamond shapes with a knife.
3. 3 Press a blanched almond into the center of each diamond piece. Bake at 180C for thirty minutes until the top is a beautiful deep golden brown color.
4. 4 While the cake bakes, make the syrup by boiling sugar and water together for eight minutes. Add lemon juice and rose water, then remove from heat.
5. 5 As soon as the hot cake comes out of the oven, pour the cooled syrup slowly and evenly over the entire surface. Let it absorb for twenty minutes.
6. 6 Cut along the scored lines into individual diamond pieces. Serve at room temperature with a cup of Egyptian mint tea or strong Turkish-style coffee.