1. Prepare the syrup first: In a small saucepan, add the water and sugar. Place over heat and stir until the sugar dissolves. When the water boils, lower the heat and simmer for 7-8 minutes.
2. Turn off the heat, add the lemon juice, stir, and let it cool. In a bowl, combine the two types of semolina, sugar, baking powder, and mastic. Dissolve the baking soda in the orange juice.
3. Mix well with a spatula and pour the mixture into a baking pan measuring 20x30cm. Score the mixture into diamond or square pieces and place one blanched almond in the center of each piece.
4. Bake in a preheated oven at 180°C (350°F) on the top and bottom heating elements for 40 minutes. As soon as you take it out of the oven, score it all the way through. This will help the syrup penetrate well.
5. Pour the cold syrup in spoonfuls over the hot dessert and set it aside for 2-3 hours to absorb the syrup well before serving.
