NAMOORA (BASBOOSA)
Middle Eastern dessert.
Provided by Basma Yacoub
Categories World Cuisine Recipes African
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
- Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
- While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g
NAMMURAH (HARISSEH)
This is a great sweet to make if you are having some people over. With a cup of coffee it is perfect, and it even tastes better the next day cold from the fridge!
Provided by Palis Favorites
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix smeed, sugar, and butter.
- Stir baking soda and baking powder in the yogurt. Add to smeed mixture and blend together.
- Grease 17" x 12" pan with tahineh, and pour the mixture into pan and smooth the top with 2 tbs of yogurt.
- Cut into diamond shapes and place a blanched almond on each piece.
- Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for ten minutes then pour thin syrup (attar) over the surface.
Nutrition Facts : Calories 1049, Fat 36.8, SaturatedFat 19.7, Cholesterol 81.2, Sodium 469.8, Carbohydrate 170.8, Fiber 3.8, Sugar 66.5, Protein 13.6
NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h
Yield 20 to 24 pieces
Number Of Ingredients 9
Steps:
- In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
- Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
- Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
- Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
- Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams
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NAMOURA(نمورة) SEMOLINA CAKE – COOKIN' WITH MIMA
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5/5 (18)Total Time 45 minsCategory DessertCalories 206 per serving
- In an electric mixing bowl, mix the sugar, semolina, and butter together. Add in the milk, orange blossoms water, baking powder, yogurt and mix on low speed for 1-2 minutes to obtain a thick batter.
- Line a nonstick half sheet pan (17.5 inch x 13 inch) with parchment paper. Brush with the tahini paste and then place the batter on it and spread out evenly on the pan with a spatula or your palm. You can wet your palms to help spread it out.
- Let it sit for about 45 minutes to an hour (until the semolina absorbs the moisture and becomes softer) and then cut out the namoura into square patterns or diamond shape patterns, whatever you prefer.
- NOTE: You do not have to do the cutting now. You can just add the almonds on top and cut out after the namoura cools down but this helps the sugar syrup get into the cake better after baking as well as make it easier to cut.
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