Heat oven to 350F. In a deep bowl, combine dry ingredients and mix well.
Melt the ghee and transfer to a small bowl. Mix with the yogurt, honey and tahini to incorporate.
Add the wet mixture to the dry ingredients and mix again to combine thoroughly.
Spread the basbousa mixture evenly in a greased (See Note 4) round 10" baking pan (See Note 5).
OPTIONAL: Cut a design as pictured (See Note 6) or cut into diagonal diamond shapes.
Distribute nuts as pictured on top of the basbousa batter or a design of choice.
Bake for 20 minutes on the middle shelf, top will be a golden brown.
In a small saucepan over medium heat, bring the syrup ingredients to a boil. Reduce heat and simmer for 10 minutes.
Remove basbousa from oven and pour the syrup evenly over the top and allow to soak and rest for an hour before serving.
Video
Notes
Butter can be substituted for the ghee.
Rose water or vanilla extract can be substituted for the orange water. If using rose water, omit the orange zest.
I use marcona almonds. Pistachios or any nut you prefer may be substituted for the almonds.
Use ghee, butter or cooking spray.
I use either a 10" round baking stone or my quiche pan. Feel free to use a rectangle 11x9" pan or a 9x9" pan (for a taller basbousa).
How to cut the design as shown: After pressing the basbousa batter in the pan, use a sharp knife and cut it into quarters (first photo).Wipe your knife and cut each quarter in half (second photo).Wipe your knife again and make a V shape about one third from center in each quarter, see the PINK dashed lines.Wipe your knife again and cut the large pieces (big "+" sign in middle, see third photo) to make a V shape about one third from center in each quarter, connecting at rim of dish to make a star shape.