Start by preheating your oven to 400°F (200°C). While that warmth fills your kitchen, grab your favorite 9-inch square pan or an 8-inch square dish (you can also use a 9-inch round pie dish if you fancy). Grease it generously with butter or a splash of olive oil and set it aside. We want our basbousa to slide right out with ease!

In a large mixing bowl, combine 2 cups of coarse semolina with 1 cup of shredded coconut, ⅓ cup of granulated sugar, and 1 teaspoon of baking soda. Mix these dry ingredients well to ensure even distribution. It's essential to give the semolina a thorough blend here.

Now, take ½ cup of melted butter and pour it into the bowl. Using your hands (this is the fun part!), work the butter into the mixture. Your hands will be your best tools here. Ensure the butter is well incorporated and the mixture resembles coarse crumbs.

Next, add 1 cup of plain yogurt (or sour cream if you prefer). Keep mixing until everything is combined. The batter should feel thick and manageable, but not at all liquidy—like, think of it as a texture that you can press down with your hands.

Once thoroughly mixed, transfer the thick batter to your greased baking dish. Use your hands to press it down uniformly to about 1 inch thick. This step is essential for even cooking. Now, take a butter knife and gently cut a diamond or square pattern into the top of the batter. This not only looks nice but also helps the syrup soak in later.

Garnish the top of your cake by placing an almond or your chosen nut into each pre-cut section. Pop it into the oven and bake for 30 to 40 minutes. Keep an eye out for that beautiful bronze-brown color. If it seems to need a little extra boost, you can use the broiler for 1-2 minutes, but just be careful not to burn it.

While your basbousa is baking, let’s get that syrup ready! In a saucepan, combine 2 cups of sugar, 1 ½ cups of water, 1 tablespoon of rosewater, and 1 teaspoon of lemon juice. Stir it well on high heat until it comes to a rolling boil. Let it boil for about 10 minutes, keeping an eye on it. The syrup should thicken slightly and coat the back of a spoon when done.

Once your basbousa is beautifully browned, remove it from the oven and cut again along those pre-made lines. This will make serving easier later. Pour your warm syrup all over the hot cake, allowing it to soak into the slices for maximum flavor. Let it cool down before indulging—though I know it’s hard!