Namoora Basboosa Recipes

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NAMOURA (BASBOUSA)



Namoura (Basbousa) image

Namoura (basbousa) is a sweet semolina cake from the Middle East soaked in a fragrant sugar syrup. It is made with semolina, tahini and yogurt. This is a vegan basbousa recipe.

Provided by Janelle Hama

Categories     Dessert

Time 1h15m

Number Of Ingredients 14

2 cups White sugar
1 cup Water
2 tbsp Rose water (substitute with orange water)
1/2 tbsp Vegan butter
3 cups Coarse semolina
1 cup Vegan butter (room temperature)
1 tbsp Rose water (substitute with orange water)
1 tsp Bicarbonate soda
1 pinch Salt
1½ tsp Baking powder
1 cup Coconut yogurt
½ cup White sugar
1 tsp Tahini
30 Almonds

Steps:

  • In a saucepan, add water, sugar and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.
  • In a large mixing bowl add semolina and plant based butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes.
  • Once dough has rested, crumble dough using your fingers and add sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers.
  • Coat baking tray with tahini and flatten dough as evenly as possible.
  • Use a knife to push the edges down and off the tray and then cut into squares or diamond pieces and place one almond in the middle of each piece
  • Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes and then move it to the top for the last 15 minutes. Baking time is approximately 30min or until lightly golden
  • Evenly pour a generous amount of sugar syrup over baked namoura.
  • Allow to cool down to room temp before taking the pieces out

Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

BASBOOSA



Basboosa image

This is a traditional Middle Eastern dessert made with semolina and yogurt, then soaked in a rose water syrup. I got this recipe from my sister-in-law.

Provided by Lubna

Categories     Desserts     Cakes

Time 50m

Yield 12

Number Of Ingredients 10

1 ½ cups semolina flour
½ cup white sugar
1 cup plain yogurt
½ cup vegetable oil
3 tablespoons flaked coconut
1 tablespoon baking powder
6 whole almonds, split in half
1 ½ cups water
1 ¾ cups white sugar
2 tablespoons rose water

Steps:

  • In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
  • In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
  • Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 55.1 g, Cholesterol 1.2 mg, Fat 10.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 102.1 mg, Sugar 39.7 g

NAMOORA (BASBOOSA)



Namoora (Basboosa) image

Middle Eastern dessert.

Provided by Basma Yacoub

Categories     African Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 ½ cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water

Steps:

  • Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
  • Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
  • While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g

NAMOORA (BASBOOSA)



Namoora (Basboosa) image

Middle Eastern dessert.

Provided by Basma Yacoub

Categories     African Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 ½ cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water

Steps:

  • Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
  • Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
  • While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g

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