Start by softening the 14 TBSP of butter at room temperature for 3 hours or more. Do not microwave or melt the butter. A shortcut is to place the butter in a slightly warm oven for 30 min to accelerate the softening. But again, do not melt the butter.

Preparing the Sugar Syrup

1. Combine sugar, lemon juice, and water in a small saucepan.
2. Heat over medium-high heat, whisking constantly until the sugar dissolves. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes.
3. Remove from heat and stir in orange blossom water.
4. Allow the syrup to cool completely before transferring it to a jar.

Preparing the Pastry Dough

1. Whisk together the fine and coarse semolina, sugar, and salt.
2. Add all the softened butter and incorporate using gloves until fully absorbed.
3. Mix in the Mahlab and instant yeast.
4. Add the warm milk gradually as you continue to mix the ingredients by hand.
5. Knead by hand for 3 minutes.
6. Stir in 1 TBSP of orange blossom water.
7. Cover and let rest at room temperature for 1 hour.

Preparing the Clotted Ashta

1. In a medium saucepan or pot, bring 6 cups of whole milk to a boil over medium heat.
2. Reduce heat to low and stir gently.
3. Add 2 TBSP of vinegar and continuing stirring gently allowing the milk to separate. The clotted Ashta will raise to the top.
4. Strain the liquid completely and set aside.

Preparing the Ashta Cream

1. In a large pot, combine 3 1/2 cups whole milk, 1/4 cup fine semolina and 2 TBSP sugar.
2. Stir constantly over medium heat until the mixture begins to boil.
3. Reduce the heat a little (not to low) and continue stirring for about 5 minutes or until the Ashta thickens a little bit. If you have trouble with this, you can add 1 TSP of corn starch but I usually find that unnecessary.
4. Remove from heat and stir in 1 TBSP orange blossom.

Combining the Ashta

1. Crumble the Clotted Ashta into the Ashta Cream.
2. Mix until fully incorporated.
3. Transfer the mixture to a bowl and cover tightly, ensuring the covering makes contact with the Ashta.
4. Let cool completely at room temperature.

Assembling the Pastry

1. Knead the dough for 1 one more minute and add another 1 TBSP of orange blossom water.
2. Divide the dough into 4 equal portions.
3. On parchment paper, roll out 2 of the portions to a 9″ diameter.
4. Press the 2 remaining dough portions evenly into the bottom of two 9″ cake pans, extending about 1/2 inch up to the sides of the pan. No pan greasing needed.
5. Spread the Ashta filling in both pans evenly leaving 1/2 inch clearance around the edges.
6. Place the 2 other rolled out portions of the dough  on top of the Ashta filling.
7. Press the edges down using a knife or cream spreader to seal the filling in between the bottom and top dough layers.

Baking and Finishing Touches

1. Score the top layer using a knife without cutting through it. This helps with cutting later.
2. Bake on the middle rack at 400°F (200°C) for 30 minutes, or until golden brown.
3. Remove from the oven and brush the surface with about 1/2 cup of sugar syrup, evenly distributing the glaze.
4. Let cool and enjoy.