For the syrup:

For the basboosa:


For the syrup:

Peel the lemon for getting flat strips of peel.

Juice the lemon.

Bring the sugar, water, and lemon juice to a boil.

Throw the rind of the lemon on the sugar mixture.

Boil until the lemon rind is hard or the mixture has a runny syrup consistency.

Add the honey and set aside.

For the basboosa:

In a large bowl, mix the semolina flour, the flour, sugar and baking powder.

Add the oil and mix until the batter is well blended.

Grease a cookie sheet tray.

Add the milk to the batter just before baking.

Do the mixture into the greased pan by spoonfuls.

Level the mixture with your hands.

Bake for 30 minutes or until golden brown (on a previously pre heated oven at 180°C).

Cut into squares and return to the oven for around 10 minutes.

Pour the syrup over the basboosa immediately after you remove it from the oven the second time.