Namoura (Semolina Cake)

Preheat the oven to 375°F. In a medium bowl, combine the coarse semolina with ¼ cup (4 tablespoons) of room-temperature ghee. Use your hands to mix until fully incorporated and crumbly.
Add the sugar and mix to combine.
In a separate bowl, mix the yogurt and baking soda. Let it sit for 2 minutes to activate.
Then, add the yogurt mixture to the semolina mixture along with the baking powder. Stir until well combined.
Add the rose water and orange blossom water. Mix well, cover the bowl, and let the mixture rest for at least 1 hour.
Grease a baking pan with 1 tablespoon of room-temperature ghee or tahini.
Transfer the rested semolina batter into the pan, spreading it evenly. Score the surface into 16 squares or diamond shapes and top each piece with a halved almond.
Melt the remaining 2 tablespoons of ghee in the microwave and spread it evenly over the top of the batter.
Bake at 375°F for 30 minutes. If needed, broil for an additional 2 minutes to achieve a golden-brown top.
Prepare the attar (sugar syrup) and pour at least 1 ½ to 2 cups over the hot cake immediately after removing it from the oven.
Let it rest for 1 hour before cutting and serving.