Namoura - Lebanese Semolina Cake

• Vegetarian

• Condiments

  • 1 tsp Lemon juice
  • 3 tbsp Tahini

• Baking & Spices

  • 2 tsp Baking powder
  • 5 cup Semolina
  • 1 cup Semolina, fine
  • 5 cup Sugar

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 2 cup Butter or ghee
  • 2 1/2 cup Yogurt, Plain

• Liquids

  • 2 1/2 tsp Rose water
  • 2 1/2 tsp Water, orange blossom
  • 3 cup Water

Found on justapinch.com

Description

Ingredients

• 5 c semolina
• 1 c fine semolina (if not found use regular semolina)
• 2 c butter or ghee, melted
• 2 c sugar
• 2 1/2 c plain yogurt
• 2 tsp baking powder
• 1 1/2 tsp orange blossom water
• 1 1/2 tsp rose water
• 1 c almonds, blanched
• 3 Tbsp tahini
• 3 c sugar
• 3 c water
• 1 tsp lemon juice
• 1 tsp orange blossom water
• 1 tsp rose water
• *if you cant find rose water or orange blossom water, you can substitute them with 3 teaspoons of vanilla extract in the cake mix, but discard them from the sugar syrup.

Directions

• 1Prepare 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, dont go too small though, Namoura shouldnt 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. (Its OK to decrease the time if youre 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 dont 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 its golden. 2Prepare 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. 3To finish the Namoura: -Take off the Namoura from the oven, while its 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!