Namoura or Basbousa | Middle Eastern Semolina Cake
Indulge in the rich and sweet flavours of Nammoura, a Middle Eastern dessert made with semolina and sweet syrup.
Prep Time25 minutesmins
Cook Time35 minutesmins
Resting time1 hourhr30 minutesmins
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: arabic, middle eastern
Servings: 15pieces
Author: Famidha Ashraf
INGREDIENTS
For the aromatic simple syrup
½cupsugar
¼cupwater
1green cardamom
a squeeze of lemon
1teaspoonorange blossom wateroptional but recommended
1teaspoonrose water
For Namoura
¾cupcoarse semolina
2tablespoonsfine semolinaor desiccated coconut
¼cupsugar
1teaspoonbaking powder
¼cupghee or buttermelted
⅓cupthick yoghurt
1teaspoonorange blossom water
1teaspoonrose water
2teaspoontahini to grease the baking dish
For Garnish
10 to 15almondswhole or sliced
INSTRUCTIONS
Prepare the syrup
Add the sugar, water, and cardamom (if using) into a deep pan and heat over low to medium flame until all of the sugar dissolves. You don't want to stir this.
½ cup sugar, ¼ cup water, 1 green cardamom
Bring to a boil and add the lemon juice. Don't stir too many times. Lower the heat and let simmer for 5 to 8 minutes.
a squeeze of lemon
Switch it off and stir in the orange blossom water and rose water. Allow it to cool before use. The syrup should not be too thick so take it off while it is still flowy as it will thicken while cooling. You can make this ahead and keep it in the fridge.
1 teaspoon orange blossom water, 1 teaspoon rose water
Prepare the Namoura batter
Combine the semolina, sugar and baking powder in a large mixing bowl.
¾ cup coarse semolina, 2 tablespoons fine semolina, ¼ cup sugar, 1 teaspoon baking powder
Stir in the melted ghee or melted butter, orange blossom water and rose water. Use a rubber spatula to make sure all of the semolina is coated with the fat.
¼ cup ghee or butter, 1 teaspoon orange blossom water, 1 teaspoon rose water
Next, stir in the yoghurt and orange blossom water and lightly combine to obtain a thick batter. Do not overmix.
⅓ cup thick yoghurt
Prepare the baking pan
Grease a square brownie pan or a round 7-inch pan with tahini. Spread the batter evenly using a spatula. Smooth the surface with wet hands. Tap the pan on the counter a few times to even out the batter. Cover the pan and let it rest for 30 minutes.
2 teaspoon tahini
Preheat the oven towards the end of the resting time. Use a plastic knife to score lines for a square or diamond shape. Studd the centre of each piece with almond slices.
10 to 15 almonds
Preheat and Bake
Preheat the oven to 180℃ with the rack in the middle. Bake the Namoura for 25 to 35 minutes or until the edges start to brown and leave the sides.
To acquire a browned top, you may brush the top with some butter and put it back in the oven with a Flat grill or broil mode on. Keep an eye and remove it when it reaches a caramelized colour.
Soak in syrup
Remove from the oven and pour room temperature sugar syrup (approx ⅔ to ¾ cup or all of it) all over the hot Namoura.
Let it cool for at least an hour before you can cut along the scored lines.
Serve
Carefully remove one piece using an offset spatula. Once a piece is out the rest of the pieces can be picked out easily. Serve with more nuts and dried fruits or some Arabic coffee.
Storage
Store any leftovers in an airtight container for up to two days and refrigerate after that It tastes great cold too but you may warm up in the oven before serving again.
Notes
If you find the cake too dry, then warm up some syrup and pour it over the cooled cake. Let it absorb and cool a bit. The rule to use syrup is either cooled syrup over hot bake or hot syrup over cooled bake.Mango basbousa: For a mango-flavoured Basbousa, all you have to do is replace half of the yoghurt with mango pulp.