In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
Add in the yogurt, and baking soda and mix well.
Grease a 10" round cake pan with tahini.
Spread the batter in the cake pan and smooth with a spoon.
Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
Preheat the oven to 400 degrees
Remove the batter from the refrigerator and scatter the nuts all over the top.
Bake until the cake is golden 40 minutes
While the cake is cooking make the fragrant syrup
In a saucepan add the sugar, lemon juice and water and place over medium heat.
Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
Slice and serve with coffee