Coconut & Semolina Slice - Basbousa

Cook Time 45 minutes

Servings makes 25-30 slices

Ingredients

1½ cups (240g) coarse semolina

1 cup (160g) fine semolina

¾ cup (165g) white sugar

½ cup (75g) self-raising flour

1 cup (90g) desiccated coconut

220g ghee or unsalted butter, melted (not boiled)

200g Greek-style yoghurt

½ cup (80g) whole blanched almonds

Syrup

2 cups (440g) caster sugar

1¼ cups water

Little squeeze of fresh lemon juice

Method

To make the syrup, bring the sugar and water to the boil in a saucepan. Reduce the heat, and lemon juice and simmer gently for 5 - 10 minutes, help dissolve all the sugar. Remove from heat and cook to room temperature.

Place the coarse and fine semolina, sugar, flour and coconut into a bowl make a well in the centre. Pour the melted ghee or butter into the well and add the yoghurt. Use a spatula to combine the ingredients, then use your hands to mould it into a soft dough.

Lightly oil a 30 cm x 30 cm slice tray and transfer the mixture into the tray. Level out the dough so that it is about 2 cm deep. Place the tray in the fridge for 15 minutes.

Preheat the oven to 180°C.

Remove the tray from the fridge. Using an oiled knife, cut the dough into small rectangles or diamond pieces. Press a whole blanched almond in the centre of every sliced piece.

Bake for 30 - 40 minutes until the surface is golden-brown and crusty, then remove from the oven. Immediately pour the cooled syrup gently all over the slice. You may not need all the syrup but ensure that the slice is generously covered in the syrup as it will absorb it as it cools. Allow the basbousa to sit for at least 15 minutes to soak in the syrup before serving.