To prepare Basbousa recipe (Middle Eastern Semolina Cake), let us make sugar syrup first, by adding a cup of sugar and water along with lemon juice in a thick bottomed saucepan.

Bring the sugar syrup to boil and cook until slightly sticky.

Add rose essence, mix well, remove from heat and keep it aside.

Preheat Oven to 180 degree Celsius and grease a Baking tin with oil and keep it ready.

In a bowl, combine together semolina, sugar, desiccated coconut, all-purpose flour and baking powder. Combine well.

To this add milk, vanilla essence and oil and combine evenly into thick batter.

Pour this batter to the greased cake tin and spread evenly. Line it with a sharp knife to get diamond/rectangle shape. Place the almond at the center of each piece and press very lightly.

Bake it for about 45-50 minutes or till the top turns golden brown.

Remove from the oven. Line it with a sharp knife again.

Pour the cold sugar syrup over the hot basbousa recipe or Middle eastern semolina cake. Cover the whole pan of basbousa with sugar syrup.

Allow the basbousa recipe to soak for 30 minutes.

Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert.