Boil fenugreek seeds in the 2 cups water for about 5 minutes until the seeds plump up. Lower the heat and let simmer for about 3 minutes and remove from heat. Reserve the water! This water will add flavor to the cake.

Make the simple syrup by combining the sugar and water in a small pot. Stir to begin dissolving the sugar in the water and place on medium high heat. Bring to a boil and periodically stir the syrup to prevent the sugar from burning on the bottom. Add the lemon juice once the syrup is to a boil. Turn the heat to low and simmer for 5 minutes. Remove from heat and let cool.

Mix the yeast and sugar with ¼ cup of lukewarm fenugreek water and let bloom 5 minutes (If the fenugreek water is too hot, add half fenugreek water and half room temperature water to create ¼ cup).

Combine the semolina, flour, nigella seeds, boiled fenugreek seeds and salt in a stand mixer with a paddle attachment or a large bowl using a hand mixer. Add in the olive oil and the bloomed yeast mixture and mix. Add 1¼ cup fenugreek water to the dough and mix. Let the dough rise for 30 minutes covered in a cool dark place.

Preheat the oven to 400F. Bake the hilbeh for 30 minutes or until you see golden edges and slightly golden dough on top. Once removed from oven, immediately add the cooled simple syrup being sure to cover every inch of the cake. Let sit for 20+ minutes so the syrup can soak in and then enjoy!