Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking pan.

Combine the sugar, water, and lemon juice (and citrus peel, if using) in a saucepan. Stir over medium heat just until the sugar dissolves. Stop stirring, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in the rose/orange blossom water. Let it cool completely.

In a large bowl, whisk together the semolina, sugar, baking powder, and salt. Add the yogurt, melted butter, and desiccated coconut. Mix well until a thick batter forms.

Check Consistency: The batter should be like a very thick pancake batter. If it seems too dry or crumbly, gradually add the milk until it reaches a spreadable consistency.

Spread the batter evenly into your prepared pan. Use a wet spatula or your hands to smooth the top.

For authentic diamond-shaped pieces, score the top of the batter with a sharp knife, pressing halfway down. Place a whole pistachio or almond in the center of each diamond.

Bake for 30-40 minutes, or until the edges are deep golden brown and a toothpick inserted into the center comes out clean.

As soon as the cake comes out of the oven, immediately pour the cooled syrup evenly all over the hot cake.

Let the cake cool completely in the pan at room temperature. This allows it to fully absorb all the syrup and become incredibly moist. For best results, let it sit for at least 2-3 hours, or preferably overnight.