Prepare your brownie tin lined with parchment paper and pre-heat your oven to 180 C. In a bowl combine your dry ingredients and ghee until you reach a breadcrumb texture. Add the sour cream, the clementine zest and juice and form in a soft dough.

Place and push the mixture down in your tin using a spatula and score your mixture with a sharp knife 3/4 of the depth. Bake until your edges are nice and golden. This shouldn't rake longer than 20 minutes. In the meantime prepare your sugar syrup and make sure is completely cooled off before coating your basbousa. Serve with some pistachios over the top and a dollop of creme fraiche. Enjoy with a cup of tea.