Wash and rinse hilbeh seeds.

In a small bowl or a cup place hilbeh with ¼ cup of room temperature water and soak overnight (the water soaked in hilbeh will be used later).

Make sugar syrup, and set aside.

In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.

Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.

In a large bowl, combine flour and farina, then pour olive oil.

With your hands, combine the three ingredients well together, until olive oil is well integrated with flour and farina.

Pour in the yeast mixture and the soaked hilbeh seeds with its water over the mixed flour, farina, and olive oil.

With your hands mix everything well together, and add ¼ - ½ cup of lukewarm water continue kneading until you reach a pliable dough (start by adding ¼ water then knead, and gradually add the rest of the water if needed).

With your hands spread the dough on a 12" round baking sheet (no need to grease the pan since hilbeh has enough olive oil).

Make sure the dough is all spread using your palm to press well on all edges.

Cut into straight lines.

Continue cutting aiming for a diamond shape.

Once cut, cover baking tray with plastic paper and a kitchen towel and let hilbeh rest for 1 hour.

Once risen, bake hilbeh on a preheated 400F for 25-30 minutes, or until the edges and top are golden brown.

Once removed from the oven, immediately pour cooled sugar syrup over hot hilbeh making sure all edges are drenched.

Let baked hilbeh sit with sugar syrup for 20-30 minutes so the syrup is soaked well.

Hilbeh will taste better the next day as the sugar syrup is soaked and the flavors improve as it sits.