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DesertsDessert

Namoura (basbousa)

Prep30 min
Cook40 min
Total1h 10m
Servings8
DifficultyEasy
Ingredients
  • 2 cups coarse semolina
  • 1 cup plain yogurt
  • 1 cup sugar
  • 1/2 cup melted butter (or ghee for authentic flavour)
  • 1 teaspoon baking powder
  • 1 tablespoon rose water or orange blossom water (optional but traditional )
  • pinch of salt
  • 1/4 cup almonds (blanced)
  • 1 1/2 cup sugar (for the syrup)
  • 1 cup water (for the syrup)
  • 1 teaspoon limon juice (for the syrup)
  • 1 tablespoon rose or blossom orange water (for the syrup)

Instructions

  1. 1

    Make the syrup first (CRITICAL) Combine sugar, water and bring to boil then add lemon juice, simmer for 8–10 minutes, turn off heat , add rose/orange blossom water let it cool completely. Cold syrup on hot cake this is the rule.

  2. 2

    Mix semolina, sugar, baking powder, salt, yogurt and melted butter mix gently (don’t overwork it) Let it rest 10–15 minutes (this step matters).

  3. 3

    Grease a tray generously (butter or tahini – very traditional) spread mixture evenly (about 2–3 cm thick) score into diamonds or squares place 1 almond on each piece.

  4. 4

    Bake in the oven at 180°C / 350°F for 30–40 minutes until deep golden. Finish with 2–3 minutes broil

  5. 5

    Take it out hot immediately pour cold syrup evenly Let it absorb and rest 15–20 minutes

  6. 6

    Cut along the lines serve slightly warm or room temp

Chef's Notes

The Real Origin Namoura traces back to the Ottoman Empire, where desserts made with: semolina sugar syrup (atter) nuts were very common. The Ottomans spread this style of dessert across: the Levant (Lebanon, Syria, Palestine, Jordan) Egypt Turkey Greece That’s why today you see many versions of the same dessert with different names.

Tags

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