You will need: ghee, semolina, liquid vanilla, sugar, baking powder, yogurt, honey, hazelnuts, lemon

Instructions:

• Start by adding 2 cups of semolina
• Add 1 tbsp baking powder
• Add 1/2 tsp vanilla
• Mix together until well blended
• Add 1 cup of sugar
• Add 1/3 cup softened ghee
• Mix the ghee in very well, by and to make sure the semolina will be evenly coated by the ghee
• In 1 cup of yogurt that is room temperature add 1 tbsp of honey
• Mix honey with yogurt, and add to the rest of the mix
• Mix it in very well
• Brush the bottom and sides of the baking pan with a generous amount of ghee
• Transfer the Basboussa batter to the pan and let it rest for 15 mins
• Bake in a 350F preheated oven for about 40 minutes
• Halfway through the baking take it out of the oven and press roughly chopped hazelnuts into the Basboussa, use the back of a wooden spoon
• Return to the oven once this is done
• In the meantime, make the syrup:
• Combine 1 cup of sugar with 1 cup of water
• Stir just once and bring to a boil on medium heat
• Once it boils, add a squeeze of lemon and a tbsp of liquid vanilla
• Reduce heat to medium low and let the syrup simmer for 5 minutes, then add 1 tbsp ghee
• Take syrup off the heat
• When Basboussa is light golden brown, take it out of the oven and immediately drizzle the hot syrup on top, cover it with a clean kitchen towel until all the syrup is absorbed and the Basboussa has cooled off a little
• Enjoy!