This eggless dessert will compete with your best brownie recipe! Namoora (also referred to as Hariseh or Basboosa) is an incredibly, yummy, sweet, semolina based dessert that is enjoyed throughout the Middle East. It doesn’t take long to make or bake. It’s great with tea or coffee, or alone! Note, the more syrup you drench it with, the better!
Sweet Semolina Cake (Namoora)
- 3 cups course semolina
- 1/2 cup shredded, unsweetened coconut (may be substituted with 1/2 cup fine semolina plus 1 tablespoon of sugar)
- 3/4 cup white sugar
- 3/4 cup vegetable oil
- 1/2 cup water
- 1 1/2 teaspoon yeast
- 1 teaspoon baking powder
- 3/4 cup yogurt
- pinch of salt
- 4 tablespoons of peeled, slivered almonds
- 1 tablespoon Tahini (Middle Eastern sesame paste)
- 2 cups white sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1/2 tablespoon orange blossom water
Make Your Syrup:
Boil 1 cup water with 2 cups white sugar. Add the lemon juice after 5 minutes of boiling. Lower the heat to medium and allow to cook for an additional 5 minutes. Turn heat off and then add 1/2 tablespoon of the orange blossom water. Set aside and let it cool at room temperature.
Make Your Namoora Batter:
In a bowl, mix well all the ingredients of the Namoora Batter except tahini and almonds.
Get a 13″x9″x2″ rectangular baking pan and spread the tahini at the bottom of the pan. Using a pastry spatula, put the Namoora mixture in the baking pan and flatten out evenly. Cover with plastic wrap and allow to rise for 1 hour at room temperature.
Remove the plastic wrap. Cut through the batter making the Namoora into diamond like pieces (it will be easier when you take them out after baking). Put an almond in the middle of each piece.
Preheat the oven to 350F (180C).
Bake for 30 minutes until golden brown at the top.
Pour the syrup that you prepared evenly on top of the Namura while it is still hot. The Namoora will absorb it all. All the Namoora to cool at room temperature. Serve at room temperature. Enjoy!
Your Namoora pieces should not be more than 3/4 inch thick after it finishes rising - use the right size baking pan for this recipe. You can store your Namoora either in the fridge or at room temperature in a seeled container.