Basbousa

Method

Combine desiccated coconut, flour, sugar, yoghurt, baking powder and salt in a large bowl, mixing until a stiff dough forms. Press the mixture firmly into a greased 30x20cm baking tin, smoothing the top with a wet hand. Cut into 24 diamond or square shapes and place a blanched almond in the centre of each piece. Bake at 180°C for 25-30 minutes until golden brown. Whilst baking, make the syrup by dissolving 400g sugar in 400ml water over medium heat, then add lemon juice and simmer for 10 minutes until slightly thickened. Remove basbousa from the oven and immediately pour the hot syrup over the hot pastries, allowing it to soak in. Cool completely before serving.