This recipe is for Basima, a semolina cake dessert that my mom used to make tons of every year for the annual festival at the church. I don't have that many memories of her, but the picture of her and her friend making these in our kitchen -- mashing their hands into the dough and pouring the hot syrup on top -- is very vivid. It seemed like such a production back then, but the recipe's actually really simple. The dessert is a Middle Eastern standard, but it has different names in different countries and varies slightly from place to place. (In our houses, adding a small handful of powdered coconut to the batter makes it Basbousa).

1 1/2 cups semolina flour
1 cup sugar
1 cup sour cream
1 stick of butter, softened
scant 1/4 tsp baking powder

syrup:
1 cup sugar
1 cup water
1-2 tbsp fresh lemon or lime juice

Mix all the ingredients together well, using your hands to make sure everything is evenly incorporated. Generously grease a jelly roll pan (which looks like a deep cookie sheet), then pour the batter in as best you can. Wet your fingertips a little to make the batter stick to your hands less, and to be easier to smooth out. Once it's in the pan, let it sit 1-2 hours so that the semolina is softened by the other ingredients. While this might seem excessive, it makes the final product softer and more tender.

While it's resting, make the syrup. In a small saucepan, dissolve the sugar in the water, then turn the heat on. Add the lemon or lime juice, and bring the mixture to a boil, then turn the heat off, add 1 tablespoon of butter, and cover.

Preheat your oven to 400 degrees F. Bake the Basima on the center rack for 25 minutes, then check it to see how it looks. When it looks golden on top, reheat the syrup till its quite hot. Take the pan out and immediately pour the syrup over the cake. It may look like too much syrup, but the cake will soak it up.

Serve warm, with a little sour cream on top if you like. Enjoy!