Namoura
Ingredients:
• 2 cups semolina or farina
• 2 cups sugar
• 1 teaspoon baking soda
• 72 blanched almonds
• 1 tablespoon butter
• 2 cups yoghurt
• 1 cup coconut
• 2 tablespoons tahini
Grease a 9×13 baking pan with tahini to avoid sticking.
Put all ingredients (except maple syrup) together in a bowl and blend until the batter is smooth.
Spread the batter smoothly and flatly into the pan.
Place almonds to cover the surface. Bake in oven for 250 degrees for one hour. Check after 45 minutes, should be a light golden brown.
Let the Namoura cool for 10 minutes before pouring one cup of maple syrup over the pan.
With a watered knife, cut the namoura with evenly spaced diagonal lines across the long end and then across the short end to create diamond shaped pieces.
Be sure to cut around the almonds if possible so that each piece has one almond in the center. Also, when cutting, use an up and down motion as you would cutting a cake.