Basbousa

In a mixing bowl, combine semolina, powdered sugar, coconut powder, and baking powder. Mix well.

Add milk and vanilla essence to the dry ingredients. Mix until a thick batter forms, resembling bread crumbs.

Let the batter rest for 5-7 minutes to allow the semolina to absorb the liquid and swell.

Grease a baking pan with oil or butter. Sprinkle with a tablespoon of semolina and spread evenly to coat the bottom and sides.

Pour the rested batter into the prepared baking pan and spread it evenly with a spatula.

Using a spatula or knife, score the top of the batter into desired shapes (squares or diamonds). Press peeled almonds into the center of each piece.

Preheat the oven to 180°C (350°F). Bake the basbousa for 20-25 minutes, or until golden brown and cooked through.

In a small pan, combine sugar, water, and a slice of lemon. Heat over medium flame, stirring until sugar dissolves.

Let the syrup simmer for a few minutes until it slightly thickens. Do not aim for a thick, one-string consistency. Remove from heat, discard lemon slice, and let it cool slightly.

While the basbousa is still warm from the oven, pour the slightly cooled sugar syrup evenly over the top. Let it soak for at least 5-10 minutes.

Cut the basbousa along the scored lines and serve warm or at room temperature. Drizzle with a little extra syrup if desired.