Add 3 cups of white sugar to 2 cups of water. Add the juice of half a lemon and 1 TSP of orange flower water. Boil till reduced and thickened

In a large bowl add 8 cups of coarse semolina, 4 cups of warm yoghurt, 1 cup of white sugar, half a cup of warm water, and 1 cup of vegetable oil. Add 2 TBP of turmeric and 1 TBP of dry active yeast. Mix together then let to rest covered for an hour.

In a smaller bowl, add 3 cups of coarse semolina, 2 and half cups of white sugar, the coconut flakes, ground almonds with half cups of water and another half of vegetable oil. Add 9 TBP of ground cinnamon and one TBP of dry active yeast. Mix all the ingredients well.

When an hour has passed, spread a layer of the yellow mixture (of the large bowl) in a large pan oiled with tahina. Then spread the brown mix to cover the yellow layer except for the edges, cover the pan with a third layer of the yellow mixture. Cut into desired shapes, cover and rest for an hour.

Bake into a 180 degrees C oven uncovered for 45 minutes or so till the top turns golden brown.

Pour the cool syrup over the cake right away while the cake is hot.

Let to rest overnight and enjoy at breakfast next morning.