Combine the semolina, flour, sesame seeds, nigella seeds, yeast, sugar, salt, baking powder, milk, and the twice-boiled and drained fenugreek seeds. Mix well.

Knead with olive oil and fenugreek water, then let rest for 1 1/2 hours.

In a greased baking pan, spread the mixture, cut it, let it rest for another 30 minutes, and bake. Once the edges are golden, broil the top, then pour the prepared (cold) syrup over it. Use all the syrup. Enjoy!