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
NAMORA (SEMOLINA CAKE - BAKLAVA)
Make and share this Namora (Semolina Cake - Baklava) recipe from Food.com.
Provided by Sascha
Categories Dessert
Time 55m
Yield 24 pieces
Number Of Ingredients 10
Steps:
- Cream the butter and one cup sugar. Stir in a 1/2 cup water.
- Sift together the semolina, baking powder, and stir into the butter mixture to form a smooth batter.
- Preheat the oven to 350°F.
- Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake. Place an almond in the center of each diamond.
- Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned.
- Combine three cups sugar, lemon juice, and water in a small saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened. Cool.
- Pour cooled syrup, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.
Nutrition Facts : Calories 272.6, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 16.9, Carbohydrate 48.8, Fiber 0.8, Sugar 33.4, Protein 2.7
NAMOURA - LEBANESE SEMOLINA CAKE
This is a traditional dessert, easy and yummy. Dense cake/bars with Middle Eastern flavors like rose water and orange blossom water. Good for every occasion, great after a meal, or with tea or coffee.
Provided by Cosette Khoryati
Categories Other Breakfast
Time 35m
Number Of Ingredients 19
Steps:
- 1. Prepare the Namoura: -In a large mixing bowl, combine all the ingredients leaving out the almonds for garnish. The mix should be slightly thick and sticky. -Spread the tahini on the bottom and sides of a 14-15 inch round pan to prevent sticking. (feel free to use a square or rectangular pan, don't go too small though, Namoura shouldn't rise very high, not more than 1 inch thick) -Pour the Namoura mix in the pan and smooth the top. (You can do that by dipping your fingers in some melted butter and smoothing out the top) -Leave the cake to rest for 5-6 hours. (It's OK to decrease the time if you're in a hurry) -Before you bake the cake, with a watered knife, cut the namoura with evenly spaced lines to create square or diamond shaped pieces. (you don't have to cut it through to the bottom) -Decorate each square with a blanched almond or any other nuts of your choice (traditionally we use almonds or sometimes pine nuts) -Bake the Namoura in a 400 degrees preheated oven until it's golden.
- 2. Prepare the Sugar Syrup: -Boil together sugar and water. -Add lemon juice, when the syrup starts thickening. -Add rose water and orange blossom water just before you turn off the heat or right after. -Cool the sugar syrup completely.
- 3. To finish the Namoura: -Take off the Namoura from the oven, while it's very hot, pour the cooled sugar syrup all over. Preferably not all the syrup at once, let the cake absorb it then repeat. -Cool the Namoura, then cut it (on the already existing lines) and enjoy!
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- 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.
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- 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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