Nammoura

Ingredients

Cake

• 500 gcoarse semolina
• 150 gsugar
• 200 gplain yoghurt
• 150 gtahini or melted butter
• 1 tspbicarbonate of soda
• 1 tspbaking powder
• 1 tbsprose water or orange blossom water

Tray

• 2 tbsptahini, for greasing

Topping

• about 24 blanched almonds

Syrup

• 400 gsugar
• 250 mlwater
• 1 tbsplemon juice
• 1 tbsprose water
• 1 tbsporange blossom water

Directions

1. Make the syrup first and let it go completely cold, because the timing at the end depends on it. Boil the sugar, water and lemon juice for 8 to 10 minutes until slightly thickened, then take it off the heat. The lemon juice stops the syrup crystallising as it cools, and it is not there for flavour.
2. Stir in the rose water and orange blossom water off the heat, then cool it completely. Add the flower waters away from the heat, because they are volatile and boiling drives the perfume straight off.
3. Mix the coarse semolina with the sugar, bicarbonate and baking powder. It must be coarse semolina, not fine. Stir in the yoghurt, the tahini or melted butter and the flower water, mixing to a thick paste. Do not beat it or work it hard.
4. Grease a shallow tray thickly with tahini rather than butter. Tahini in the tray is traditional and it gives the base a distinct nutty flavour and stops it sticking. Press the mixture into the tray in an even layer about 2 cm thick, smoothing the top with a wet hand. Score it before baking. The cake is too crumbly to cut cleanly afterwards, and the cuts are what let the syrup soak in.
5. Press a blanched almond into the centre of each diamond. Push the almonds in firmly, because loose ones lift off and burn on the surface. Bake at 180°C (355°F) for 35 to 40 minutes until deep golden all over.
6. Take it to a proper golden brown. Now the rule the whole thing turns on: pour cold syrup over the hot cake the moment it leaves the oven. Pour the syrup slowly and evenly over the whole surface, letting it soak in between pours. It will look like far too much syrup, and the cake absorbs all of it within an hour.
7. Leave it in the tray for at least 2 hours before lifting the pieces out. Serve at room temperature, and it keeps for several days covered.

Technique

• Tahini rather than butter is the Palestinian and Lebanese habit and it is worth trying.
• It is better on the second day, once the syrup has settled right through.
• Coconut is added in some Egyptian versions.

Substitutions

• Melted butter or ghee in place of tahini.
• Milk in place of yoghurt, adding a squeeze of lemon.

Variations

• Basbousa, the Egyptian version, often with coconut.
• Revani, the Turkish version, usually lighter and with egg.
• With clotted cream layered through the middle.

History

Also called harisa; baked in wide trays and sold by the piece in bakeries across the Levant.

Frequently asked questions

What is Nammoura?

Nammoura is a dessert from Palestine: semolina cake soaked in syrup, cut into diamonds with an almond on each. Also called harisa; baked in wide trays and sold by the piece in bakeries across the Levant.

How long does Nammoura take to make?

Nammoura takes 20 min plus 30 min resting of preparation and 40 min of cooking. The recipe makes 24 pieces. It is rated easy to make.

What can I substitute in Nammoura?

Yes, within limits. Melted butter or ghee in place of tahini. Milk in place of yoghurt, adding a squeeze of lemon.

What is the most important thing to get right in Nammoura?

Mix the coarse semolina with the sugar, bicarbonate and baking powder. It must be coarse semolina, not fine. Stir in the yoghurt, the tahini or melted butter and the flower water, mixing to a thick paste. Do not beat it or work it hard.