In a large bowl, combine the coarse semolina, sugar, shredded coconut, and baking powder.

Use a whisk to ensure everything is evenly distributed.

Add the yogurt to the dry mixture.

Start mixing by hand (or with a glove) to knead the dough until it forms a thick, stiff consistency.

Pour in a small amount of melted butter and continue kneading until the dough is smooth and homogenous.

Cover the bowl tightly with plastic wrap.

Let the dough rest at room temperature for 20 to 30 minutes.

You will notice a bit of moisture from the yogurt rising to the surface; this is normal.

Spread a thin layer of Tahini across the bottom and sides of your baking pan.

This adds a unique flavor and ensures the cake doesn’t stick.

Knead the rested dough slightly, then transfer it to the pan.

Spread it out evenly using your hands, ensuring a uniform thickness across the entire tray.

Let the dough rest in the pan for an additional 10 minutes before baking.

Using a knife, lightly score the surface of the dough into a diamond or square pattern.

Place a cashew or almond in the center of each piece.

Place in the oven and bake for approximately 35 minutes, or until the top is a deep golden brown.

Immediately after removing the Namoura from the oven, pour the sugar syrup (Qatr) over the hot cake.

Ensure the syrup is distributed evenly so it can be fully absorbed.

Allow the cake to cool completely (ideally overnight) so it sets and the flavors meld.

Cut along the scored lines and serve.