Preheat the oven to 190°C.

Mix the semolina, coconut, sugar, flour, yogurt, melted butter and vanilla in a bowl (you can add other flavors like rose jam at this stage). If the mixture seems too thick, add a little milk, but it should still be fairly stiff (if adding egg it will have cake like batter).

Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. Cut it into diamond shapes.

If using almonds then place an almond in the center of each diamond. Bake for 35–40 minutes or until golden brown.

Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves.

Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.

Pour the syrup over the cake while the cake is still hot. Cool to serve.

Decorate with chopped pistachio garnish.