• 1 c. Sugar
• 1/3 c. Water
• 1/2 x Lemon (juice only)
• 1/2 lb Unsalted butter
• 1/3 c. Blanched almonds
• 1/2 c. Yogurt
• 3/4 c. Sugar
• 1 c. Semolina
• 1 tsp Baking pwdr
•     Few drops vanilla extract
•     Whipped cream

Directions

1. Make a thick syrup by boiling the sugar, water and lemon juice together and simmering till it thickens. Allow to cold and chill. Heat half of the unsalted butter. Toast the blanched almonds and chop them finely. Beat the yogurt with the sugar in a large mixing bowl. Add in melted butter and all other ingredients except the cream, and beat well till thoroughly mixed. Pour into a large rectangular buttered baking tray and bake in a 400 degree oven for 30 minutes. Pour the cool syrup immediately over the warm basbousa as soon as it comes out of the oven. Cut into lozenge shapes and return to the oven for 3 more min. Serve soused with other half of butter, melted, and spread with whipped cream.