الهريسة

To prepare the syrup, place 2 cups sugar and 1 cup water in a saucepan over heat until it boils.

Optionally, decorate the cake with finely ground pistachios.

Pour the cold syrup over the hot cake immediately after removing it from the oven.

If the top doesn’t brown enough, you can briefly use the broiler.

Bake the cake in a preheated oven at 190°C (375°F) for 45 minutes or until the top is golden.

Place almonds on top of the cake for decoration.

After the cake has rested for 1 hour, score it with a knife.

Before turning off the heat, add 1 teaspoon rose water and 1 teaspoon orange blossom water.

Using a brush and cold water, wipe the sides of the saucepan while preparing the syrup to prevent sugar crystals from sticking.

Add lemon juice to the syrup and let it boil briefly.

In a large bowl, combine 1 cup sugar, 1 cup milk, and 1 cup yogurt.

Let the pan rest in a warm place for 1 hour.

Gently shake the pan to distribute the batter evenly.

Spread the batter evenly using a flat spatula.

Grease a baking pan with tahini or vegetable oil, then pour in the batter.

Mix all ingredients again thoroughly until well combined.

Add 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 2 tablespoons orange blossom water.

Add the oil, shredded coconut, and 1 tablespoon tahini.

Add 2 cups coarse semolina and 1 cup fine semolina.

Mix well until the sugar is completely dissolved.