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Namoura (Semolina Cake)

🇱🇧 Lebanon

Servings: 16 Prep: 1 hour 15 minutes Cook: 32 minutes Total: 1 hour 47 minutes

Ingredients

  • 2 cups coarse semolina
  • 6 tbsp ghee, divided
  • 1/2 cup white granulated sugar
  • 1 cup plain yogurt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp orange blossom water
  • 1 tbsp rose water
  • 1 tbsp tahini (or ghee), for greasing pan
  • 1/4 cup blanched halved almonds
  • 2 cups attar (rosewater simple syrup)

Steps

  1. Preheat oven to 375°F.
  2. In a medium bowl, mix coarse semolina with 1/4 cup (4 tablespoons) room-temperature ghee by hand until crumbly. Add sugar and mix to combine.
  3. In a separate bowl, mix yogurt and baking soda; let sit 2 minutes to activate.
  4. Add the yogurt mixture and baking powder to the semolina mixture; stir until well combined.
  5. Add rose water and orange blossom water; mix well. Cover and let the batter rest at least 1 hour.
  6. Grease a baking pan with 1 tablespoon room-temperature ghee or tahini.
  7. Spread the rested batter evenly into the pan. Score into 16 squares or diamonds and top each piece with a halved almond.
  8. Melt the remaining 2 tablespoons of ghee and spread evenly over the top of the batter.
  9. Bake at 375°F for 30 minutes; broil an additional 2 minutes if needed for a golden-brown top.
  10. Prepare the attar syrup. Immediately after removing the cake from the oven, pour 1 1/2 to 2 cups of attar over the hot cake.
  11. Let the cake rest 1 hour before cutting and serving.

Source: www.simplyleb.com