Place the semolina in a bowl and pour the melted butter or ghee over it. Gently rub them together with your fingers, but do not knead, to keep the basbousa soft.

Add the remaining ingredients to the mixture and gently stir. Cut the mixture into pieces and add any nuts you like—I used chopped peanuts.

Preheat the oven to 350°F (180°C).

Grease a medium baking pan with 1 tablespoon of butter and sprinkle with a little semolina, then spread the basbousa mixture evenly in the pan.

Bake until the edges are golden brown, then turn on the broiler to brown the top.

To make the syrup: Combine 2 cups boiling water, 2 cups sugar, and a squeeze of lemon juice in a saucepan. Bring to a boil and simmer for 5 minutes, then remove from heat and add 1 tablespoon butter and a splash of vanilla extract.

Pour the hot syrup over the basbousa as soon as it comes out of the oven.

Cover the basbousa and let it cool before serving. Enjoy!