Empty the basbousa mix into a bowl. Add the melted ghee and baking powder, then rub together with your hands until well combined.

Add the yogurt and mix. Pour in the milk and gently mix—do not knead (this keeps the basbousa soft).

Grease a 28 cm (11-inch) baking pan with tahini. Pour in the mixture, spread it evenly, and tap the pan a couple of times to level the surface.

Cover the top of the pan with another pan or plastic wrap and let it rest on the counter or in the fridge for 15 minutes (this helps the grains absorb moisture and fluff up).

Sprinkle chopped nuts on top and gently press them in so they stick.

Bake in a preheated oven at 400°F (200°C) for 25–35 minutes, until the edges are golden. Then broil for a few minutes to brown the top.

While the basbousa is baking, prepare the syrup: bring the sugar and water to a boil, add the lemon juice, ghee, and vanilla, and simmer until slightly thickened. When the basbousa comes out of the oven, pour all the hot syrup over it, cover, and return to the turned-off oven to let it soak up the syrup.

If you press on it, syrup should come out—this means it’s soaked enough. Let it cool for 2 hours, then cut into pieces and enjoy!