Traditional Namoura (Basbousa)

Ingredients

• 5 cups coarse semolina
• 1 cup sugar
• About 1½ cups water or as needed
• 1 cup ghee (or shortening)
• A dash of orange blossom water
• A dash of rose water — optional
• 1 tsp instant yeast
• 1/4 tsp baking soda
• 1/2 cup powdered milk
• Tahini + 1 tbsp butter to grease the pan
• Almonds for garnish
• About 4 cups hot syrup (qatr)
• Syrup (Qatr):
• 4 cups sugar
• 2 cups water
• 1 tbsp lemon juice
• A dash of rose water
• 1 tsp butter
• Syrup preparation:
• For more delicious Middle Eastern sweets click the link: Easy Cheese Sweet (Halawet el-Jibn)
• For date maamoul rounds — a classic favorite — see: Easiest Way to Make Date Maamoul

Method

1. Mix the semolina, sugar, and ghee. Rub together well with your hands until the semolina fully absorbs the fat.
2. Add the powdered milk, orange blossom water, rose water (if using), yeast, then add the water and stir until you have a soft batter.
3. Let the namoura dough rest for a full day or at least overnight.
4. After resting, add the baking soda and mix. If the dough is too firm, add a little water to return it to a soft spreading consistency so you can spread it in the pan.
5. Grease the baking pan with tahini and butter. Pour in the namoura mixture.
6. Moisten the palm of your hand with water and spread the dough by hand. Although the batter is soft, this step ensures an even, level surface. Tap the edges of the pan lightly to remove any air pockets.
7. Dip the knife tip in a little water occasionally and cut the namoura into the desired shapes, then garnish with blanched almonds.
8. Bake the pan in the oven at 250°C (482°F) on the middle rack until the edges turn golden.
9. Remove from the oven and run the knife again along the initial cuts to re-cut the pieces.
10. Return the pan to the oven on the top rack to brown further, keeping the same temperature.
11. When the top is golden, remove from the oven and pour the hot syrup over the namoura, then return it to the oven for another 10 minutes.
    Timers: 10 min
12. Let the namoura rest at room temperature for at least 2 hours to cool before serving.
    Timers: 120 min
13. Mix all syrup ingredients except the butter in a saucepan and bring to a boil.
14. After boiling, simmer for about 7 minutes.
    Timers: 7 min
15. Add the piece of butter, stir until melted, then remove the syrup from the heat.