Namoura is an Arab dessert known since ancient times, but its origin goes back to Egypt and the Levant. Currently, it’s known as basbousa, harissa, or rifani, and the names differ according to each country. The basic ingredients of Namoura are semolina, sugar, ghee or butter, and it can be prepared in several flavors such as cinnamon or cream, and cocoa or Nescafe can be added. But most of the time, the tiger is served in its original flavor and garnished with nuts. The method of preparing the Namoura differs from one country to another. The Palestinian Namoura is different from the Lebanese and Syrian. Therefore, we have chosen to present to you in this topic several ways to prepare Nammoura according to the country.
Also read: Jordanian Harissa
Syrian Namoura Cake (AKA Basbousa)
Syrian Namoura Ingredient
Sugar syrup Ingredient
For the syrup: In a saucepan on the stove, heat the sugar with the water, blossom water, rose water and lemon juice. Leave the mixture on a low heat for 10 minutes.
In a bowl, mix the semolina and ghee well until the ingredients are homogeneous.
Add the milk and baking powder and mix well, add the coconut and continue mixing.
Grease a baking tray with a layer of tahini, then pour the Namoura mixture and level the surface. Leave the tray aside for 5 hours, then cut the sweets with a knife into equal squares and distribute the almond halves on each square.
Put the namoura in the oven preheated to 180 ° C for 20 minutes until it turns golden.
Remove it from the oven, then pour the hot syrup over it while it is hot, then leave it to cool.
Sprinkle the face with coconut and then serve.