Ingredients:

1 egg

1 1/2 cups fine semolina

1/2 cup oil

1/2 cup sugar

1/2 cup yogurt

1/4 cup shredded coconut, optional

1 tablespoon baking powder

1 tablespoon orange blossom water

1 can plain cream

Preparation:

Whisk the dry ingredients first, then add the liquids. Pour the batter into a pan greased with tahini. Pipe the cream using a pastry bag to create lines or squares on top of the batter.

Place the Namoura in a preheated oven at 180°C for about 30 to 40 minutes.

When the edges brown, turn on the oven’s top element to brown the top nicely.

Remove the pan from the oven and pour syrup over while it is warm. When the Namoura is completely cooled, decorate and cut as desired.

Optionally, you can replace the ready-made cream with a homemade cream.

Cream ingredients and preparation:

1 cup flour or 1/4 cup starch as a substitute for flour

3 cups powdered milk

4 cups water

1/4 cup sugar

2 tablespoons butter

1 tablespoon rose water

Combine all ingredients and simmer over low heat until the mixture thickens. You may add a can of ready-made cream on top of the mixture.

The Syrup :

1 cup sugar

1/2 cup water

1 teaspoon lemon juice

Boil the mixture for about 7 minutes until slightly thickened. Optionally add a pinch of orange blossom water.

This recipe for Namoura with Cream is from a friend and chef on Shoutabkhin Today:

Naima Ibrahim

Click on Naima to visit her profile on our site #Recipes #Recipe #Namoura #Desserts #ShoutabkhinToday

Namoura with Cream (Semolina Cake)

Prep checklist