Namoora Basboosa Recipes

Steps:

• In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
• In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
• Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

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.

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.