Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, semolina cake in sugar syrup - nammoura. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Namora is a semolina cake soaked in sugar syrup that is often found on baklava platters. Combine three cups sugar, lemon juice, and water in a small saucepan. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside. Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura.
Semolina cake in sugar syrup - nammoura is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Semolina cake in sugar syrup - nammoura is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook semolina cake in sugar syrup - nammoura using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Semolina cake in sugar syrup - nammoura:
- Get 1 kg semolina
- Take 1 cup sugar
- Prepare 1 cup milk
- Take 1 cup vegetable oil
- Take 1/2 teaspoon mastic gum, crushed in ½ teaspoon sugar
- Make ready 4 teaspoons baking powder
- Make ready 3 teaspoons orange blossom water
- Make ready 3 teaspoons rose water
- Take 1 teaspoon tahini, sesame paste
- Take - For the sugar syrup:
- Prepare 2 1/2 cups sugar
- Take 1 1/2 cups water
- Get 1 teaspoon rose water
- Prepare 1 teaspoon orange blossom water
- Prepare 1 teaspoon lemon juice
- Get - For garnishing:
- Make ready 25 almonds, cut in halves
Prepare the sugar syrup and let it cool. Mix the semolina, softened butter and sugar with your hands until well blended. Add the yogurt and baking soda and mix well until Serve at room temperature. The nammoura will keep up to a week in an air-tight container.
Instructions to make Semolina cake in sugar syrup - nammoura:
- To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- For the batter, mix all the ingredients together, except the tahini.
- Grease the bottom and sides of a 30 cm diameter baking tray with the tahini. Spread evenly the batter in the tray and leave to rest at room temperature for 1½ hr.
- Preheat the oven to medium heat. Put the tray in the oven on the middle rack and bake for around 30 min.
- Remove from the oven and cut the cake into lozenges while still in the pan. Return the tray to the oven on the top rack until the cake's surface turns golden brown.
- Turn off the oven. Pour the sugar syrup over the cake while it is still hot and place it back in the oven for a while until the syrup is absorbed.
- Take out the cake and place an almond in the middle of each lozenge piece. Serve at room temperature.
Add the yogurt and baking soda and mix well until Serve at room temperature. The nammoura will keep up to a week in an air-tight container. 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. A sticky and sweet dessert from Lebanon, these decadent cakes made of coarse semolina are so simple to make that you can easily end up with more than enough to tide you through waves after waves of Eid visitors.
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