Preheat your oven to 180.

In a bowl, mix the sugar and semolinas and add the melted butter, reserving about 3 TBS of butter to brush the top of the slice before baking and mix very well making sure it is very well combined with the semolina.

Add the baking powder to the yogurt before adding it to the semolina mixture then add the yogurt. Mix it thoroughly, ensuring the mixture is well combined.

You can either use a rectangle baking dish or a round one, for some reason I prefer the round, line it with baking paper and press the mixture in using the back of a wet spoon.

Once the mixture is firmly pressed into the dish you can press the nuts all around the top.

If you would like to make the indentations and serve it traditionally, using a sharp wet knife slice parallel lines approximately 2.5cm apart then in the opposite direction until you have squares or diamonds, you can then place a blanched almond in the centre of each diamond.

Once the nuts are slightly pressed into the nammoura, brush the remaining butter with a pastry brush all over the top surface.

Bake on the lowest rack in the oven for about 15-20 minutes and then move it uyp to the middle rack for another 15-20 minutes.

Meanwhile place the sugar and water in a pot and simmer until the syrup thickens, once it has slightly thickened add the lemon juice and orange blossom water and allow to stand.

Once the nammoura comes out of the oven, pour the hot syrup all over and watch it sizzle and absorb all of the syrup.

Allow to cool completely before slicing into desired pieces.