Preheat the oven to 180°C (350°F) and grease a square or rectangular baking dish with Ghee.
In a large bowl, combine the dry ingredients: Coarse Semolina, Unsweetened Desiccated Coconut, Granulated Sugar, Baking Powder, and Fine Salt. Stir until evenly distributed.
In a separate bowl whisk together the wet ingredients: Plain Full-Fat Yogurt, melted ghee (from the amount used to grease the pan), and Tahini until smooth.
Pour the wet mixture into the dry ingredients and fold gently until just combined. The batter will be thick—cover and let it rest for 20–30 minutes so the semolina can absorb moisture and soften.
Transfer the batter to the prepared dish and press it down evenly with the back of a spoon or your hands. Score the surface into diamond or square shapes, and press a Whole Blanched Almond into the center of each piece.
Bake in the preheated oven until the top is golden and a skewer inserted into the center comes out clean, about 30–40 minutes depending on pan size and oven.
While the cake bakes, make the syrup: combine additional granulated sugar, Water, and bring to a boil, stirring until the sugar dissolves. Reduce heat and simmer for about 8–10 minutes, then add Lemon Juice. Remove from heat and stir in Rose Water. Allow the syrup to cool until just warm or room temperature.
When the basbousa is hot from the oven, pour the cooled syrup evenly over the warm cake so it soaks in. Let the cake rest and absorb the syrup for at least 30 minutes before cutting fully along the scored lines.
Serve pieces at room temperature or slightly warm. Store any leftovers in an airtight container; the syrup keeps the cake moist for several days.
