Şam Tatlısı

Preheat oven to 180°C. Mix 500g semolino, 5g bicarbonato di sodio, and 200g zucchero in a bowl.

Combine 200g yogurt, 15g burro melted, and 30g melassa d'uva; fold into dry ingredients until evenly moistened.

Press mixture into a greased 9×13 inch pan. Cut into 16 diamond pieces. Top each with 100g arachide halves.