Namoura, the famous Lebanese pastry made with semolina, soaked in sugar syrup and decorated with almonds is a traditional sweet treat that everyone enjoys. This delicious dessert is very popular in the Middle East under different names. In Lebanon it is Namoura, in Egypt it goes under Basbousa. It is also popular in the Jewish kitchens under the name of Tishpishti and is generally made during the Passover holidays. Typically found on trays of arabic pastries alongside Baklava, Namoura is a delightful pastry that you'll definitely love!
Just mixing and no beating or no hardships but amazing J. You may top us with almonds and nuts of your choice. I don’t prefer to add any nuts I just top this with some coconut and sugar powder.This cake tastes best when the syrup is gradually allowed to soak in, so dont rush this step, infact its best left to soak overnight.
Ingredients:Fine semolina – 2 cups
Desiccated coconut – 1 cup
Sugar – ½ cup
Baking soda - 1 tsp
Melted butter 150gm
Milk - 1 cup
For the Syrup:
Sugar – 1 ½ cups
Water – 1 ½ cups water
Lime juice - 2 tbsp
Honey - 2 tbsp
Method:Preheat the oven to 175 degree centigrade/ 345 degrees F.
In a large bowl mix all the dry ingredients, the semolina, coconut, sugar and soda together. Mix in the melted butter and milk and stir until well combined. No need to do any beating, just normal mixing is enough. Put in this mixture into a pan and then bake for 30 minutes or until golden brown on the top.
For the syrup:
In a sauce pan, place the sugar and water on low heat and stir until the sugar dissolves completely. Increase the heat to medium and then bring the mixture to a vigorous boil and cook until it coats the back of a spoon like how we make the sugar syrup for gulab jamoon or until it reaches 108 degree centigrade cooking thermometer. Stir in the lime juice and allow to cool and then add honey and stir well.
Allow the cake to cool slightly, for about 10 minutes and then cut it into squares or diamonds. Carefully pour the syrup over the cake. It will look like a lot of syrup, but the cake will absorb all the syrup gradually. This might take a couple of hours. You can garnish the cake by sprinkling some desiccated coconut or blanched almonds or dust some powdered sugar before serving.
NOTE: You need to first cut the cake and then only pour the honey syrup. Its difficult to cut the cake after you put the syrup.
Serve at room temperature.
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Cook Eat Delicious - Honey event