Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan by spreading a thin layer of Tahini and rubbing in a little Ghee so the base and sides are well coated.
In a large bowl, whisk together the dry ingredients: Coarse Semolina, Fine Semolina, and White Sugar along with Baking Powder and a pinch of Fine Salt until evenly combined.
Add the wet ingredients to the dry mix: fold in Whole Milk Yogurt and the remaining melted Ghee until a thick, slightly sticky batter forms. If the batter seems too dry, let it rest 10–15 minutes so the semolina hydrates and softens.
Transfer the batter to the prepared pan and press it down evenly with a spatula. Score the surface into diamond or square pieces with a sharp knife and press a Blanched Almond into the center of each piece.
Bake in the preheated oven for 30–40 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
While the cake bakes, make the aromatic syrup: combine White Sugar and Water in a small saucepan, bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened. Stir in Fresh Lemon Juice to prevent crystallization, then remove from heat and add Orange Blossom Water and Rose Water. Allow the syrup to cool slightly so it is warm but not scalding.
As soon as the cake comes out of the oven, pour the warm syrup evenly over the hot cake so it soaks in. Let the Namoura rest at room temperature for at least 2 hours (or overnight) to fully absorb the syrup.
Once absorbed and cooled, re-cut along the scored lines and serve slices at room temperature. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.
