Basboussa

 

(Coconut and Semolina Cake)

2 cups semolina flour
1 cup sugar
1 cup coconut flakes
1 cup clarified butter
1 cup milk
1/2 talbespoon plain yogurt
1/2 cup slivered almonds
1/2 cup chopped hazelnuts

Sugar Syrup:

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1 cup sugar
1 cup water
2 talbespoons lemon juice

Put ingredients for sugar syrup into a pot and bring to a boil. Simmer for 15 minutes and cool. Mix the sugar, coconut and semolina flour. Put the milk and butter in a pot and bring to a boil. Add the semolina mixture to the milk and butter, plus remaining ingredients and mix well. Pour into a baking tray 1/2 inch high and distribute evenly. Bake at 350 degrees for 30 to 40 minutes until golden-yellow. Remove from the oven and soak with the cold sugar syrup. Cut into piences and serve warm or cold.