Ingredients
- 1 kilogram semolina1 kilogram
- 1 cup sugar1 cup
- 1 cup liquid milk1 cup
- 1 cup vegetable oil1 cup
- 1/2 teaspoon mastic0.5 teaspoon
- 4 tablespoons baking powder4 tablespoon
- 3 teaspoons orange blossom water3 teaspoon
- 3 teaspoons rose water3 teaspoon
Tahini0- Almonds cut in half0
- 3 cups sugar for syrup3 cup
- 3 teaspoons rose water for syrup3 teaspoon
- 3 teaspoons orange blossom water for syrup3 teaspoon
- 1 teaspoon lemon juice for syrup1 teaspoon
Steps
- 1
Dissolve the sugar in 1 ½ cups of water over medium heat. Then add the rose water and orange blossom water and continue stirring until the mixture starts to boil.
10 minRequired Tools:
Pot - 2
Add the lemon juice and stir the syrup well, then let it simmer until it thickens slightly, then remove from heat and set aside.
10 minRequired Tools:Pot - 3
Mix all the ingredients except for the tahini in a large bowl until a dough forms.
10 minRequired Tools:
Mixing Bowl - 4
Grease a baking sheet with tahini and pour the Namoura dough into it. Let it rest at room temperature for 1 ½ hours.
90 minRequired Tools:
Baking Sheet - 5
Preheat the oven to medium heat, about 180°C.
10 minRequired Tools:
Oven - 6
Place the baking sheet in the oven for 30 minutes, until well cooked. Then remove it.
30 minRequired Tools:Oven - 7
Cut the Namoura into diamond-shaped squares, then return it to the oven and place it on the top rack until it turns golden. Turn off the heat.
10 minRequired Tools:Oven - 8
Immediately pour the syrup over the Namoura and leave it in the oven for a while to absorb the syrup.
10 min - 9
Remove the Namoura from the oven and place an almond in the center of each square.
5 min - 10
Serve cold.
Nutrition Facts
Tahiniper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.