Authentic Lebanese Namoura

Ingredients

• 2 cups coarse semolina
• 1 cup fine semolina
• 1 cup yogurt
• 1/2 cup sugar
• 1/2 cup corn oil or sunflower oil
• 1/4 cup melted butter (or ghee)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• For garnish:
• Peeled almonds, soaked in water
• For the syrup:
• 3 cups sugar
• 2 cups water
• 1 teaspoon lemon juice or 1/4 teaspoon citric acid
• 1 tablespoon ghee, butter, or vegetable shortening
• 1 teaspoon rose water
• 1 teaspoon orange blossom water
• Syrup:
• In a pot over the heat, bring the water, sugar, and ghee to a boil for 10 minutes, then add the lemon juice, orange blossom water, and rose water, and let it boil for 2 more minutes.
• Also from Fatma, enjoy date maqrouta with olive oil

Method

1. In a bowl, mix the dry ingredients well: semolina, salt, sugar, baking soda, and baking powder.
2. In another bowl, mix the wet ingredients: yogurt, oil, and butter.
3. Add the wet ingredients to the dry mixture and stir until well combined.
4. Grease the bottom and sides of a baking tray with tahini, then add the namoura batter and spread it to a thickness of no more than 1.5 cm. Spread it evenly across the tray and smooth the surface with a spoon, or level the top by brushing it with diluted yogurt (mixed with water) so it becomes very smooth.
5. Cover the tray with plastic wrap and let it rest in a warm place for 2 hours, or until it doubles in size.
   Timers: 120 min
6. Cut the namoura into equal squares, or as desired, and decorate each piece with an almond (after draining and drying it).
7. Place the tray in a preheated oven at 180°C (356°F) for 30 minutes.
   Timers: 30 min
8. Five minutes before it is done, take it out of the oven and gently recut along the first cuts, then return it to the oven for 5 minutes.
   Timers: 5 min
9. Turn on the top grill until it turns golden.
10. Pour the hot syrup over the hot namoura as soon as it comes out of the oven.
11. Let the namoura cool before serving.