0.75 cup (1½ sticks) Unsalted Butter, melted plus more for coating the pan
1 cup Plain whole milk Yogurt
2½ tsp baking soda
0.25 cup slivered almonds
In a small saucepan over high heat, boil sugar and 1 cup of water stirring until sugar is dissolved. Reduce the heat to a simmer, add lemon juice and rose water and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from heat and set aside to cool.
Preheat the oven to 400°F. Brush 9"x13" baking pan with melted butter .
Combine semolina, melted butter and sugar in a large mixing bowl and stir well to combine. Set aside.
In a medium bowl, combine yogurt and baking soda -- mix well and set aside for 10 minutes until nearly doubled in size.
Pour the yogurt over the semolina mixture and mix well to combine. Transfer the batter to the prepared pan and press into an even layer.
Use a knife to score the surface of the namoura on the diagonal into 2" diamon-shaped pieces. Top each diamond in the center with an almond.
Bake until golden brown, 25~30 minutes.
Place the baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool completely before recutting along the scored lines and serving.
Namoura stays good at room temperature for up to 3 days.