To make the syrup, put the sugar and 240ml water in a saucepan and bring to the boil. Add the lemon juice and simmer for 5-10 mins more until the mixture is syrupy. Remove from the heat, stir in the rosewater and set aside to cool.

Meanwhile, to make the basbousa, combine the semolina, caster sugar, coconut (if using) and baking powder in a large bowl. Add the yogurt, milk, melted ghee and vanilla, and gently mix until combined. Leave to rest for 10-15 mins. Heat the oven to 200C/180C fan/gas 6.

Brush some melted ghee and the tahini (if using), over a 30cm round baking dish. Spread the basbousa mixture into the tin and press in the blanched almonds. Bake for 30-35 mins until golden.

As soon as the basbousa comes out of the oven, pour over the cooled sugar syrup. Let stand for a few minutes until all the syrup has been absorbed, then cut into squares or diamonds. Enjoy with a cup of tea or coffee.