Lebanese Basboosa

Prepare a large, rectangular baking container by lining it with shiny silver paper and generously applying a generous amount of butter to the paper. Spread a thin layer of creamy tahini paste evenly over the bottom of the prepared container.

Combine the crunchy, wheat-based cereal with 1 1/2 cups of white sugar and a leavening agent in a bowl. Mix the soft, creamy yogurt with 1 tablespoon of softened butter using your hands until the mixture is smooth and free of lumps. Spread the dough out into the prepared container in an even layer. Smooth the surface with your hands to create a uniform texture. Cover the dish with its own covering, and allow it to rest at room temperature for 2 hours. Using a sharp blade, cut the dough into 16 identical squares; gently press an almond half onto the top of each square.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Bake the dessert in the preheated oven until it is set and the top is lightly golden, taking about 30 minutes.

While the dessert is baking, prepare the sweet syrup. Place 2 cups of sugar into a saucepan with water and bring it to a boil over medium heat, stirring constantly to dissolve the sugar. Stir in some freshly squeezed lemon juice and boil the syrup for 5 minutes; stir in softened butter and a fragrant orange blossom water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let it cool for 1 to 2 hours before serving.