To make the syrup, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. When the mixture comes to a boil, add the lemon juice and let it simmer for 10 minutes until it thickens. Add the rose water and orange blossom water, remove from heat, and pour into a large bowl.

To make the batter, mix all the ingredients together except for the tahini.

Grease the bottom of a 12-inch (30 cm) round baking pan with tahini. Spread the batter evenly in the pan and let it rest at room temperature for 1 1/2 hours.

Preheat the oven to medium heat. Place the pan in the oven.

Remove from the oven and cut the Namoura into diamond shapes while still in the pan. Return the pan to the oven until the Namoura turns golden brown.

Turn off the oven. Pour the syrup over the hot Namoura, then return it to the oven until all the syrup is absorbed.

Remove the pan from the oven and place half an almond in the center of each piece. Serve at room temperature.