Siyamiyya Namoura Without Ghee or Milk

Ingredients

• 2 cups water
• One and a half cups sugar
• 3 cups coarse semolina
• Orange blossom water
• 1 teaspoon baking soda
• Tahini for greasing the namoura tray
• Syrup:
• 4 cups sugar
• 1 tablespoon lemon juice
• A pinch of orange blossom water
• A pinch of rose water
• This delicious recipe is from:
• Rana Speite Baze

Method

1. We put the water and sugar over low heat; once the sugar dissolves, turn off the heat and add the semolina, then mix well.
2. Leave the semolina and sugar mixture for 6 hours or overnight.
   Timers: 360 min
3. When the time is up, add the orange blossom water and baking soda to the semolina mixture and mix well.
4. Grease a special baking tray with tahini, pour the namoura mixture into the tray, wet the palm of your hand with water, and spread the dough by hand.
5. Although the dough is soft, this step is necessary so it becomes level and even.
6. Shake or tap the sides of the tray lightly to make sure there are no air pockets inside.
7. Wet the tip of the knife with a little water to cut the namoura as desired.
8. Decorate the namoura with peeled almonds and let it rest for half an hour.
9. After the time has passed, place the tray in a 250 C oven on the middle rack.
10. Bake the vegan namoura until its edges turn golden, then remove it, cut it again, and pass the dry knife through the first cuts.
11. Return the tray to the oven and place it on the top rack to brown.
12. When it turns golden, remove it from the oven and pour over the hot syrup, then return it to the oven for 10 more minutes.
13. Let the namoura stand for at least two hours at room temperature until it cools before serving.