Bzeizeh (semolina pastries)

Instructions

1. Make the syrup by heating the sugar and water over low heat for 5 minutes, then add the orange blossom water. Let it cool completely.
2. In a bowl, beat the soft butter with the sugar until you get a pale cream.
3. Add the egg, then the yoghurt and milk alternately with the semolina and baking powder, until you have a smooth, fairly thick batter.
4. Let the batter rest for 20 minutes so the semolina can absorb the liquid.
5. Grease a square or rectangular tin, pour in the batter and smooth the surface. Mark diamonds with a spatula and press an almond into the centre of each one.
6. Bake at 180 °C for 25 minutes, until the surface is well golden. As soon as they come out of the oven, pour over the cold syrup and let it soak in before cutting.