Steps
- Preheat the oven to 350°F / 175°C. Grease a 9in / 23cm square baking pan with 2 tablespoons of tahini.
- Whisk 1½ cups of fine semolina, ½ cup of all-purpose flour, 1 tablespoon of ground turmeric, 1½ teaspoons of baking powder, and 1 cup of sugar.
- Whisk in 1 cup of whole milk and ½ cup of neutral oil until smooth. Pour into the pan and scatter ¼ cup of pine nuts over the top.
- Bake for 30-35 minutes, until the top is set and lightly golden. Cool, then cut into 16 squares.
