BM# 76: Week 4/ Day 3
Theme: Bookmarked Recipes
For the final day of this month’s blogging marathon, I have a delicious dessert called Namoura from Lebanon. I made it couple of weeks back when we had our going away barbecue party. I had saved it for my drafts but I am posting it today to celebrate Ramadan/ Eid.As part of my pantry cleaning, I found 2 packets of Semolina flour. I used one of the bags to make this Semolina bread and the second one was used to make Namoura. This dessert is very similar to Egyptian Basbousa, the only difference I found between the two is the addition of coconut in basbousa.
Namoura is a very easy, no fuss to make dessert. An egg free semolina cake is baked and while still hot it is doused with cool rose water (or vanilla) flavored sugar syrup. The resulting dessert is rich, dense and absolutely delicious. I was initially skeptical about the quantity of sugar in the recipe and if the syrup would make the dessert too wet and sticky, but in the end it all worked out perfectly.Namoura turned out just awesome — moist with just the right amount of sweetness, flavorful and very yummy!! It was quite a hit at our backyard barbecue party and even my tough critiques — my mom and my husband — loved it.I am taking a break from BM for a few months owing to my move. Hopefully I will stop by to say hello from time to time. Wish me luck with the move.
For the Syrup:
- 2 cups sugar
- 1 tbsp Fresh Lemon juice
- 1¼ tsp Rose water or Vanilla extract
For the Semolina Cake:
- 3 cups Semolina flour
- ¾ cup sugar
- ¾ cup (1½ sticks) Unsalted Butter, melted plus more for coating the pan
- 1 cup Plain whole milk Yogurt
- 2½ tsp baking soda
- ¼ cup Slivered Almonds
- In a small saucepan over high heat, boil sugar and 1 cup of water stirring until sugar is dissolved. Reduce the heat to a simmer, add lemon juice and rose water and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from heat and set aside to cool.
- Preheat the oven to 400°F. Brush 9"x13" baking pan with melted butter .
- Combine semolina, melted butter and sugar in a large mixing bowl and stir well to combine. Set aside.
- In a medium bowl, combine yogurt and baking soda -- mix well and set aside for 10 minutes until nearly doubled in size.
- Pour the yogurt over the semolina mixture and mix well to combine. Transfer the batter to the prepared pan and press into an even layer.
- Use a knife to score the surface of the namoura on the diagonal into 2" diamon-shaped pieces. Top each diamond in the center with an almond.
- Bake until golden brown, 25~30 minutes.
- Place the baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool completely before recutting along the scored lines and serving.
- Namoura stays good at room temperature for up to 3 days.