Mix all dry ingredients (semolina, sugar, coconut, baking powder, baking soda) together very well with a spoon.
Add the wet ingredients (Greek yogurt, cream, milk, and melted butter) and mix well. Feel free to use your hands to ensure everything is well incorporated. Allow the batter to rest for 20 minutes.
Grease a circular or rectangular pan with tahini or butter (I used a 23cm pan but depends on your preferred thickness - it rises slightly).
Add the mixture into the pan and flatten it using a spoon.
Score the top of the batter in diamond shapes to make cutting it easier after baking. You can cut into any shape. Place the almonds in the centre of each piece.
Bake at 400 F for 45 mins until golden brown. Note that baking time will vary depending on your pan size. If using a larger pan and the namoura is thinner, start by halving this baking time and check it regularly (see notes)
Remove from oven and pour sugar syrup on top right away and leave it 30 mins to soak it all in.
Cut namoura using a sharp knife to avoid crumbling and serve.