Namoura (Basbousa) — one of the most requested Middle Eastern sweets. Here is this method to make it at home.

2 1/2 cups coarse semolina

1 1/2 cups sugar

1/2 cup syrup (shira)

1/2 cup ghee (or clarified butter)

1/2 small espresso cup orange blossom water

2 tbsp powdered milk

1 tsp yeast (small)

1 small tsp mahleb (ground cherry pit) — optional

1 tsp baking powder

1/2 cup lukewarm water

Almonds for decoration

Hot syrup for soaking the namoura

Mix all dry ingredients, add the ghee and rub the mixture until the semolina absorbs all the ghee.
Add the water, syrup and orange blossom water and mix — you should get a thick but soft batter that spreads easily in the pan.
Pour the namoura/basbousa batter into a pan greased lightly with tahini.
Let it rest for one hour, preferably several hours, so the batter ferments slightly.
After resting, cut the namoura into pieces and decorate each piece with peeled almonds. Bake on the middle rack at a high temperature.
After about 30 minutes, remove the tray, re-cut along the initial cuts, and return to the oven until golden and fully cooked. Baking time varies by oven strength so keep an eye on it.
As soon as you remove the namoura from the oven, pour hot syrup over it and let it cool at room temperature completely before serving.

Recipe for Namoura/Basbousa contributed by a friend and cook on Shou Tabkhin Alyoum:

Click Esraa’s name to visit her profile and discover her delicious recipes

#recipes#recipe#arabic_sweets#oriental_sweets#namoura#basbousa #shou_tabkhin_alyoum

Namoura (Basbousa)

Prep checklist