Basbousa bel Loz

• 3 cups water
• 2 cups sugar
• 1 teaspoon lemon juice
• 1 cup blanched almonds
• 2/3 cup butter
• 1 cup semolina
• To garnish: whole blanched almonds, eishta (the rich cream from water buffalos milk, page 407), or clotted or whipped heavy cream

1. Bring water, sugar, and lemon juice to the boil in a pan.
2. Simmer for 8 minutes.
3. Chop the almonds finely and fry them in the hot butter together with the semolina until they are a beautiful golden color.
4. Add the hot syrup slowly, stirring constantly, over low heat until the mixture thickens.
5. Remove from the heat and cover the pan.
6. Let it cool a little.
7. Pour into individual greased molds and flatten out on top.
8. Turn out immediately and serve warm.
9. Decorate each portion with an almond or a dollop of cream.

water, sugar, lemon juice, blanched almonds, butter, semolina, whole blanched almonds

Taken from www.epicurious.com/recipes/food/views/basbousa-bel-loz-373612 (may not work)