- Serving: 24 squares
Coconut Namoura
Ingredients
- 2.5 cups of smeeds (semolina #2)
- ½ cup shredded unsweetened coconut
- 1 cup sugar
- ½ cup plain yogurt
- 1/2 cup of water
- 1 Tbsp of rose water
- 1 tbsp orange Blossom water
- 1.5 Tbsp butter, unsalted and softened
- ¼ tsp baking soda
- 1 tbsp tahini
- Raw almonds, peeled and soaked in water ( Approx. 24 almonds)
- Ater
- 3 cups of sugar
- 1 ¾ cup water
- 1/2 tbsp rose water
- 1/2 tbsp orange blossom water
- 1 tbsp fresh lemon juice
Instructions
- In a bowl, mix dry ingredients expect baking soda (semolina, sugar, and coconut) and set aside.
- In a separate bowl, mix yogurt, water, rose water, orange bloom water and softened butter (i melt it in the microwave for 25 -30 seconds).
- Add dry ingredients to wet and mix to well. Add baking soda to dough mixture and knead everything together. Cover with plastic wrap and set aside for at least 1 hour to rest.
To make the sugar syrup: place water, sugar and lemon in a saucepan on medium heat and bring to a boil. Once it comes to a boil, turn heat down and let simmer for 8 minutes. Then add orange blossom water and rose water and simmer for 2-3 minutes. Remove from heat and let cool down to room temperature. (it is important that sugar syrup is cooled down).
- Brush an 9x13x2 inch oven tray, with tahini. After the mixture has rested, Pour the mixture into tray and spread evenly. You can use the back of a spoon dipped in water to help get a smooth surface. With a butter knife lightly mark the batter into squares then place an almond in center each square.
- Bake at 375 preheated oven for 35-40 minutes or until gold brown ( depending on your oven, if needed place under broil to get top golden brown. make sure to carefully watch it as it will burn, usually less then a minute. Remove and cut square where it was marked.
- Immediately pour room temperature sugar syrup over the squares and set aside for 1-2 hours to cool and absorb the syrup.
