Delicious almond basbousa recipe: How to make it just like the ones found in supermarkets

Basbousa, also known as revani or hareeseh, is a traditional Middle Eastern dessert made with semolina, coconut, and yogurt, soaked in a sugar syrup. Adding almonds to basbousa is a delicious variation that adds a nutty flavor and crunch to the dessert. Here's a recipe for making basbousa with almonds similar to what you might find in large stores: Ingredients: For the basbousa: - 1 1/2 cups fine semolina - 1 cup shredded coconut - 1 cup plain yogurt - 1 cup granulated sugar - 1/2 cup melted butter - 1/4 cup slivered almonds (plus extra for garnish) - 1 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon vanilla extract For the sugar syrup: - 1 1/2 cups granulated sugar - 1 1/2 cups water - 1 tablespoon lemon juice - 1 teaspoon rose water or orange blossom water (optional) Instructions: 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or oil. 2. In a large mixing bowl, combine the semolina, shredded coconut, granulated sugar, baking powder, baking soda, and slivered almonds. Mix well to combine all the dry ingredients. 3. In another bowl, whisk together the melted butter, plain yogurt, and vanilla extract until smooth. 4. Gradually pour the wet ingredients into the dry ingredients while stirring continuously. Mix until everything is well combined and forms a thick batter. The batter should be smooth and slightly sticky. 5. Transfer the batter into the greased baking dish and use a spatula to spread it evenly, smoothing the top. 6. Using a knife, score the batter into diamond or square shapes. Place a slivered almond in the center of each shape for decoration. 7. Bake the basbousa in the preheated oven for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. 8. While the basbousa is baking, prepare the sugar syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar completely dissolves. 9. Reduce the heat and let the syrup simmer for about 10-15 minutes or until it slightly thickens. Remove the syrup from heat and stir in the rose water or orange blossom water if using. 10. Once the basbousa is baked, remove it from the oven and immediately pour the sugar syrup evenly over the basbousa. Allow the syrup to soak into the basbousa for at least 1-2 hours before serving. 11. Serve the basbousa with almonds at room temperature. You can garnish with additional slivered almonds on top for added crunch and presentation. Enjoy your homemade basbousa with almonds, reminiscent of the ones found in large stores!