Mix the baking powder with the semolina, then rub the semolina with the ghee very well, and rub it between your hands to coat all the semolina grains.

Add the sugar and coconut, and mix with a spatula without kneading. Then add the yogurt and mix gently, making sure not to knead at all, or it will dry out.

Grease a 30 cm pan with ghee, pour the basbousa mixture, and spread it well with your hands. Tap it several times on the counter or floor to remove any air bubbles or gaps, then start arranging the available nuts in any shape you like.

Lightly brush the top with ghee, which will help the nuts roast more, gain color, and become crunchy.

Place it in a hot oven on the middle rack at 220°C (about 428°F) for about 25 to 30 minutes. When the edges start to color, turn on the broiler if the top hasn't colored 😉

Prepare the syrup while the basbousa is baking as follows: 2 cups of water and 2 cups of sugar. Put them on the stove, and once they boil, add 2 drops of lemon juice and count for only 5 to 7 minutes, then turn off the heat and add 1 tablespoon of ghee and a packet of vanilla.

Take it out of the oven and pour the hot syrup over it. Cover it for just 5 minutes until the basbousa absorbs all the syrup, then uncover it so the nuts don't soften.

Let it cool and serve. Enjoy! ♥️

Note 🤓 The basbousa syrup is light. The semolina must be coarse to be crumbly, not doughy. The honey, glucose, or thick syrup is important because it helps it hold together despite its crumbliness 😉 The ghee must be at room temperature, crumbly, not hot or melted, and this is a very important step because it greatly affects the texture of the basbousa.

Finally, may God forgive my grandmother, have mercy on her, and grant her the highest paradise, Lord of the worlds 🤲 ❤️