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1
For syrup:
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Heat sugar and water over medium heat till sugar is dissolved,then boil for 5 minutes add the lemon juice and let it cool.
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3
For Basbousa:
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Preheat oven to375f,position rack in center of oven.Grease a 9 inchx1/2 inch in hight pan or heatproof glass dish with ghee or melted butter.
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In a large bowl,mix semolina flour,sugar and coconut together.Melt the ghee or melted butter and add it to the mix and rubb all togother with your fingertips till all semolina are moistened.
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Make a well in center and pour in the milk,1/4 cup syrup and cream.Using your hand,mix all ingridients together in folding and stirring motions.You may add more milk if necessary(the batter should be muddy).
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Pour mixture in dish or pan.Dump your hand with water and level the top using your hands.
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Bake for 30 minutes,till edges are brown in color and surface is golden.Immidiately take it out of oven and using a tablespoon pour the cold syrup over every part of the dish till it can not absorb anymore.Leave it on a rack for 30 minutes in order that all syrup is absorbed.Don't cut any piece while hot.It should be completly cold.
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9
keep it in room temperature,do not refrigerate.Any leftover may be stored in an airtight container in room temperature.
