Coconut Squares (Numoora bi joze-hind)

This is a signature Palestinian
dessert, and also one of my grandmother's favourites. It's very simple to make, I got it right on my first attempt even my mother was proud!

• 3 cups fine semolina flour
• 1 1/2 cups all purpose white flour
• 2 cups of finely shredded coconut
• 1 tsp yeast
• 1 cup butter (or for vegans, 1/2 cup olive oil and 1/2 cup vegetable oil)
• 1 cup sugar
• 1/2 cup water

For Garnish:

• 1 cup simple syrup
• 25 pine nuts (optional)

Mix the yeast with 1/2 cup of warm water and a dash of sugar. Let stand until the mixture is cloudy. In a stand mixer with the dough hook, mix all ingredients (except the garnishes but including the yeast mixture) together. The dough should be soft, yet still together. If you find it needs to be softer, add another 1/4 cup of water.

Preheat your oven to 100°F. Grease and flour a 9x13 pan. Spread out the mixture on the bottom of the pan until the top is smooth. Slice the mixture into diamond shapes, and place a pine nut in the centre of each piece. Turn off the oven , and put the tray in the oven to allow the mixture to rise for at least 30 minutes.

Once the squares have risen, remove the tray from the oven and preheat it to 350°F. Return the numoora to the oven and bake for 30-40 minutes, until its a dark golden colour (or as my Tata would say, dark roses).

Remove from the oven and pour the simple syrup over the squares while they're still warm. Allow it to soak for at least 30 minutes to absorb all the syrup. Remove from the tray and enjoy!