This is a popular Egyptian desert.
Preparation Time: 0.5 hours
3 cups semolina (or Cream of wheat)
1 cup sugar
1 cup coconut
1 cup yogurt
1 teaspoons baking powder
1 teaspoons baking soda
blanched almonds or hazelnuts (filberts) .
2 cups sugar
1 1/3 cups water
5 drops fresh lemon juice
Preheat the oven to 350F.
In a bowl combine all the ingredients (semolina, sugar, coconut, yogurt, baking powder, and baking soda) and stir until well mixed.
Grease 11 x 17 inch rectangle pan and put batter on it.
Decorate the surface with blanched almonds or hazelnuts (filberts).
Let it stand for 2 hours.
Bake until golden (30 minutes).
Remove from oven and pour syrup(warm) on the pan and return the pan to the oven for 5 minutes.
Allow to cool, then cut into squares.
For the Syrup
Prepare syrup by putting the sugar and water in a heavy saucepan.
Bring to a boil while constantly stirring to dissolve the sugar.
Let it boil until it becomes clear.
Add few drops of lemon and let it boil for a minutes or so.
Add the butter and and let it warm.