Some years ago, when a block of flats crumbled in the suburbs of Cairo, a newspaper jokingly asked people to save any leftover basbousa to rebuild it.

　　

Ingredients

serves 8-10

　　

For the Syrup

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

　　

Step 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. Allow to cool, and chill.

　　

Step 2

Melt the butter in a large saucepan. Add the remaining ingredients and beat well with a wooden spoon until thoroughly mixed. Pour the mixture into a large buttered oven dish or baking pan, making a thin layer. Flatten out as much as possible. Bake in a preheated 350°F oven for about 20–30 minutes. Look at it after 20 minutes to see if it has cooked enough. It should be crisp and a rich gold.

　　

Step 3

Cut into squares or lozenge shapes as soon as it comes out of the oven, and pour the cold syrup over the hot basbousa.

　　

Step 4

Serve hot or cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf