Dessert

Namoura

Name: Namoura
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 25 min
Yield: 12 racions
Cuisine: lebanese, middle_eastern
Ingredients: 340 g coarse semolina; 200 g granulated sugar; 240 g plain yogurt full-fat; 113 g unsalted butter melted; 2 ct baking powder; 2 cs tahini; 12 u blanched almond (opcional); 300 g granulated sugar; 240 ml water; 1 ct lemon juice freshly squeezed; 1 cs orange blossom water

A classic Lebanese semolina cake soaked in a fragrant sugar syrup. This simple dessert has a delightful, slightly coarse texture from the semolina and a rich flavor from yogurt and butter.

Una recepta original de Forkin

Temps total: 2 h 25 min
Racions: 12
Dificultat: Mitjana
Per ració: 365 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten, llet, sèsam i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

cake

340 gcoarse semolina
200 ggranulated sugar
240 gplain yogurt, full-fat
113 gunsalted butter, melted
2 ctbaking powder

pan preparation

2 cstahini

garnish

12 ublanched almond(opcional)

syrup

300 ggranulated sugar
240 mlwater
1 ctlemon juice, freshly squeezed
1 csorange blossom water

Estris

baking pan (23x23cm or 9x9 inch) · spatula · small saucepan · knife · whisk · oven · large mixing bowl

Elaboració

Pas a pas

1
Preheat your oven to 180°C (350°F).
Uns 10 min
2
Use the tahini to thoroughly grease a 23x23 cm (9x9 inch) baking pan.
Uns 2 min
Nota de cuina: Using tahini instead of butter adds a subtle nutty flavor and helps create a beautiful crust.
3
In a large bowl, whisk together the coarse semolina, the cake's granulated sugar, and the baking powder.
Uns 2 min
4
Pour the melted unsalted butter and plain yogurt into the dry ingredients and mix with a spatula until just combined.
Uns 1 min
Nota de cuina: Avoid overmixing the batter to keep the cake's texture tender.
5
Spread the batter evenly into the prepared baking pan.
Uns 2 min
6
Set the pan aside and let the batter rest at room temperature for 30 minutes.
Uns 30 min
Nota de cuina: Resting allows the semolina to absorb the liquid, which is crucial for the final texture.
7
While the cake bakes, prepare the syrup by combining the syrup's granulated sugar and water in a small saucepan.
Uns 1 min
Nota de cuina: Starting the syrup while the cake bakes ensures it will be the right temperature when needed.
8
Bring the syrup to a boil over medium heat, stirring until the sugar dissolves, then reduce heat and simmer for 8-10 minutes.
Uns 10 min
9
Remove the syrup from the heat, then stir in the lemon juice and orange blossom water. Set aside.
Uns 1 min
Nota de cuina: Adding the flavorings off the heat preserves their delicate aroma.
10
After the batter has rested, use a knife to lightly score the surface into diamond or square shapes, then press a blanched almond into the center of each piece.
Uns 3 min
11
Bake for 35-40 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
Uns 40 min
12
Immediately after removing the cake from the oven, pour the warm syrup evenly over the entire hot surface.
Uns 2 min
Nota de cuina: You should hear a satisfying sizzle as the hot cake absorbs the syrup.
13
Allow the Namoura to cool in the pan for at least one hour before serving.
Uns 1 h
Nota de cuina: This resting time is essential for the syrup to fully soak in and the cake to set.
14
Once cooled, cut along the pre-scored lines to serve.
Uns 2 min

Per ració

Nutrició

49%Puntuació

Calories: 364,6kcal
Proteïnes: 5,2g
Hidrats de carboni: 63,8g
Greixos: 10,6g
Fibra: 1,2g
Sucre: 42,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store in an airtight container at room temperature or in the refrigerator.

Com reescalfar-ho

Best served at room temperature, but can be gently warmed in a microwave for 15-20 seconds if desired.