Soak fenugreek seeds overnight in water covered.
Next day discard the soaking water. Add fresh water to the seeds and boil over low heat for one hour
Keep a cup of the water used for boiling the fenugreek. Allow it to cool to room temperature.
Allow fenugreek to cool to room temperature.
Dissolve 3 cups dark brown sugar into one and half cups water.
Let the syrup boil and reduce till slightly thick.
Add 1 TSP of orange flower water and the juice of half a lemon.
Let cool for use later in the recipe.
In a large bowl,mix the semolina, flour, sugar, yeast and the spices.
Then add the vegetable oil, fenugreek and the water (kept from boiling fenugreek) into the mixture. Knead well.
Let the dough rest for one hour.
Then spread it in a pan covered with 2 tablespoons of tahina.
Cut the dough into diagonal shapes. Let it rest for another hour.
Put into 180 degrees oven for 45 minutes till the top is nicely browned.
Pour on top (while still peeping hot) cold brown sugar syrup.
Let to rest covered overnight, then serve for breakfast.
