Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basbousa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
When the basbousa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.
As I love strawberries and their sweet and sour taste, I decided to make this super easy dessert by start . . .
1 egg, beaten
1/4 cup skim milk
1/3 cup water
1 tablespoon vegetable oil
2/3 cup all-purpose flour
1/4 teaspoon white sugar
1 pinch salt
1 Cup sliced fresh strawberries
Strawberry jam as required
Chocolate syrup for topping
Whipped cream for topping
Icing sugar for topping
In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
Heat a medium, nonstick skillet over medium-high heat. Place a spoonful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
To assemble, spread some chocolate syrup and strawberry jam on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Topped with some chocolate syrup and whipped cream and drizzle with icing sugar. Repeat with remaining crepes.