Basbousa bel Goz el Hind

• 1 1/2 cups sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 cup (1 stick) unsalted butter
• 2 cups semolina
• 1 cup superfine sugar
• 3/4 cup desiccated coconut
• 1/2 cup all-purpose flour
• 2/3 cup milk
• 1 teaspoon baking powder
• A few drops of vanilla extract

1. Prepare the syrup first by boiling the sugar and water with the lemon juice for about 7 minutes, until it is thick enough to coat a spoon.
2. Allow to cool, and chill.
3. Melt the butter in a large saucepan.
4. Add the remaining ingredients and beat well with a wooden spoon until thoroughly mixed.
5. Pour the mixture into a large buttered oven dish or baking pan, making a thin layer.
6. Flatten out as much as possible.
7. Bake in a preheated 350F oven for about 2030 minutes.
8. Look at it after 20 minutes to see if it has cooked enough.
9. It should be crisp and a rich gold.
10. Cut into squares or lozenge shapes as soon as it comes out of the oven, and pour the cold syrup over the hot basbousa.
11. Serve hot or cold.

sugar, water, lemon juice, butter, semolina, sugar, coconut, allpurpose, milk, baking powder, vanilla

Taken from www.epicurious.com/recipes/food/views/basbousa-bel-goz-el-hind-373610 (may not work)