This famous cake has countless recipes. One sweeter than the other. But since I’m not a lover of very sweet sweets to eat, so I’ve adapted it a bit more European flavor.
In all the countries I have visited in the Middle East and North Africa, so it’s there, like a dear old friend. Appearance may vary a little, but otherwise very similar.

150g soft butter
1,25 cups powdered sugar
½ teaspoon vanilla
2 eggs
2,5 cup semolina
1 tsp baking powder
1 cup yogurt
0,5 cup ground almonds
Syrup:
1,75 cups sugar
1,25 cups water
1 tbsp lemon juice
1 tbsp rose water
Instruction:
Butter and sprinkle with crumbs a springform. Stir the butter until fluffy with powdered sugar, vanilla and eggs. Stir in remaining ingredients until smooth. Knock down the batter into the mold. Bake at 180 degrees for about 40 minutes. Boil the syrup until it thickens a little. Allow to cool. Turn the syrup over the sponge cake. Cut into pieces then.