Ingredients. First, Egypt has no name semolina, semolina there. In Russia you can buy semolina and semolina, and semolina is more solid. So, if You use semolina in the preparation basbusa, prepare all ingredients in advance. Turn on warming oven to 180° and prepare a baking pan to pour the batter into the pan and place in oven. Second, yogurt. I saw a recipe with sour cream and was very surprised of sour cream in Egypt is not usual, and fat to anything to increase the product. Yogurt normal fat, it is not sour and quite runny. Third, sugar. Of course, you can substitute plain white sugar in Egypt its too full, I just love baking with cane sugar. Fourth, oil. You can take any high-quality refined vegetable oil without smell. In Egypt often bake with sunflower oil, but the label in the composition of the sunflower I found palm oil... corn was the most pure. Fifth, lime. Egyptian lime, a cross between a lemon and the usual lime. I would recommend to replace the usual lemon. And last, nuts. Nuts you can use any according to Your taste, budget option basboosa is baked without nuts. Oh, another important point! Basbousa should not be high! My baking pan 25×25 cm and basbousa was perfect, but you can take the shape and slightly more, respectively, follow the baking times.

Sift the semolina and flour with baking powder in a bowl. Add sugar, vanilla TM Haas, and coconut flakes. Mix well.

Mix the oil, yogurt and egg. Stir with a fork. If You haven't turned on the oven, it's time...180°.

Pour the liquid mixture into the bowl with the dry mixture and mix thoroughly.

The most convenient form to lay baking paper. Pour the batter into the form. Shake a bit to flatten. Spread the nuts at some distance from each other. And put the form in preheated oven for 35-40 minutes. Be guided by Your oven!

Syrup. As soon as put basbousa in the oven, you should cook the syrup. To do this, pour into a saucepan sugar and cover with water. Add the juice of one lime or 2 tbsp of lemon juice and vanilla essence. Bring the syrup with constant stirring to the boil and cook over medium heat for three minutes. Turn off and leave to cool.

Ready basbousa remove from oven, cool slightly, just a couple of minutes.

Cut with a sharp knife basbousa into squares, so that in the middle of each square was a nut. Basbousa pour the syrup evenly. It is convenient to use a spoon, but I poured directly from the ladle.

Give basbousa to stand a couple of minutes. You can enjoy! Bon appetit!