Namoura

Bilal Al-ShammariChef

Ingredients

• 1 kilogram semolina
  1 kilogram
• 1 3/4 cups sugar
  1.8 cup
• 1 1/2 cups liquid milk
  1.5 cup
• 1 tablespoon rose water
  1 tablespoon
• 1/2 tablespoon baking soda
  0.5 tablespoon
• 3 tablespoons baking powder
  3 tablespoon
• Peeled and chopped almonds or pine nuts
  0
• 4 cups sugar for syrup
  4 cup
• 2 cups water for syrup
  2 cup
• 3 tablespoons lemon juice for syrup
  3 tablespoon
• 50 grams butter, equivalent to a quarter of a pack
  50 gram

Steps

1. 1

   To prepare the syrup, boil the water with sugar until the sugar completely dissolves. Add the lemon juice until it thickens slightly, then add the butter and turn off the heat.

   Required Tools:

   Pot

   10 min
2. 2

   To prepare the Namoura dough, in a bowl, knead the semolina with sugar, milk, rose water, baking soda, and baking powder. Place the bowl in a bag to let the dough rest for 4 hours.

   Required Tools:

   Mixing Bowl

   240 min
3. 3

   Spread the dough in a greased tray, cut it, and decorate it with almonds or pine nuts. Bake in the oven for 40 minutes at 180 degrees Celsius.

   Required Tools:

   Tray

   Oven

   40 min
4. 4

   When we take the tray out of the oven, cut the Namoura again and pour the syrup over it until it absorbs well. Once cooled, serve it.

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags