Namoura Syrup Soaked Semolina Cake Recipes

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)

Namoura (Syrup-Soaked Semolina Cake) image

Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.

Provided by Tejal Rao

Categories cakes, dessert

Time 1h

Yield 20 to 24 pieces

Number Of Ingredients 9

Ingredients

2 cups/400 grams granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons lavender extract, vanilla extract or rose water
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
3 cups/490 grams semolina flour
3/4 cup/150 grams granulated sugar
1 cup/227 grams plain whole-milk yogurt
2 1/2 teaspoons baking soda
1/4 cup/29 grams slivered almonds

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.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams

NAMORA (SEMOLINA CAKE - BAKLAVA)

Namora (Semolina Cake - Baklava) image

Make and share this Namora (Semolina Cake - Baklava) recipe from Food.com.

Provided by Sascha

Categories Dessert

Time 55m

Yield 24 pieces

Number Of Ingredients 10

Ingredients

1 cup unsalted butter, melted
1/2 cup water
1 cup sugar
3 teaspoons coconut
3 cups fine semolina
1 teaspoon baking powder
blanched almond, split
3 cups sugar (for syrup)
1 lemon, juice of
2 cups water (for syrup)

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.

Nutrition Facts : Calories 272.6, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 16.9, Carbohydrate 48.8, Fiber 0.8, Sugar 33.4, Protein 2.7

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