INGREDIENTS
2 cups fine Semolina
1 cup plain Flour
1 & 1/2 cup shredded Coconut
1 cup Sugar
1 cup Milk powder
1 tbsp. Baking Powder
1 cup Yogurt
3/4 cup Vegetable Oil
2 tbsp. Tahini
FOR THE FILLING
2 cups lightly crushed Walnuts
1/2 cup shredded Coconut
2 tbsp. Cinnamon powder
2 tbsp. Sugar
MAKING THE SYRUP
2 cups Sugar
1 & 1/2 cup Water
2 tbsp. Rose Water
1 tbsp. Orange Blossom Water
Combine water, sugar, and lemon juice and cook on medium heat, unstirred until sugar almost dissolves and becomes transparent. Stir swirling the pan, bring to boil, swirl the pan once more and simmer 5 minutes until it turns into syrup. Cover for the last one or two minutes to allow steam to dissolve sugar crystals stuck to the sides of the pan. Add rose water and orange blossom water, set aside to cool.
METHOD
reheat oven to medium.
Coat the baking pan with tahini.
In a deep bowl, combine, semolina, flour, coconut, sugar, milk powder, and baking powder. Mix together those dry ingredients until well combined.
Add the vegetable oil and yogurt and mix well with a wooden spoon until the mixture turns into a soft dough.
Spread half of the dough in the tahini-coated baking pan.
Using a bowl, mix the crushed walnuts, shredded coconut, cinnamon, and sugar.
Cover the first layer of the dough with the walnut mixture.
Spread the other half of the dough on top of the stuffing. The top should be smooth. (Wet your hand with yogurt to soften and smooth the top).
Cut into triangles or squares and place on the middle rack of the oven, bake until the surface is brown and crispy.
Remove the baking tray from the oven and immediately pour the syrup over so it can absorb while it is still hot.
Let cool and place the pieces on a serving plate.
