Basbousa bil Goz el Hind

• 120 g (4 oz) unsalted butter
• 2 teacups semolina

Prepare the syrup first by dissolving the sugar in the water and lemon juice and simmering until it is thick enough to coat a spoon (about 7 minutes). Allow to cool, and chill.

Melt the butter in a large saucepan. Add the remaining ingredients and beat well with a wooden spoon until thoroughly mixed. Pour the mixture into a large buttered oven dish or baking tra