Namora Semolina Cake Baklava Recipes

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)

Steps:

• In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
• Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
• Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
• Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
• Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.

SEMOLINA CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
• Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
• Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
• Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
• Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

NAMOORA (BASBOOSA)

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.

NAMORA (SEMOLINA CAKE - BAKLAVA)

Steps:

• Cream the butter and one cup sugar. Stir in a 1/2 cup water.
• Sift together the semolina, baking powder, and stir into the butter mixture to form a smooth batter.
• Preheat the oven to 350°F.
• Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake. Place an almond in the center of each diamond.
• Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned.
• Combine three cups sugar, lemon juice, and water in a small saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened. Cool.
• Pour cooled syrup, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.

BASBOOSA- HARESSA SEMOLINA CAKE

Steps:

• Make the syrup first. you can even make it hours before as it needs to be cool, or just make it directly before making the batter. Boil the water with the sugar for about 10 minutes till it is thick and syrup- like. turn off the heat, and add a just a squeeze of fresh lemon.
• In a bowl mix the semolina, yoghurt, sugar, baking powder and oil well. spread it onto a 9 by 12 inch approx baking dish or pyrex. place in a preheated oven at 200 degree farenheit for 30-40 minutes till solid (but not biscuit like).
• Cut it diagonally and then again to make little diagnoal squares. place a blanced almond on each shape.
• grill for about 3-4 minutes till the top is gold.
• pour the cool syrup over, should be absorbed.
• do not remove from the dish till it is cool as it will fall apart!