Easiest Way to Prepare Perfect Namoura or Basbousa

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The ingredients needed to make Namoura or Basbousa:

1. Take 1 kg semolina
2. Take 1 cup sugar
3. Make ready 1 cup milk
4. Make ready 1 cup vegetable oil
5. Get 1/2 teaspoon mastic gum, crushed in 1/2 teaspoon sugar
6. Prepare 4 teaspoons baking powder
7. Get 3 teaspoons orange blossom water
8. Take 3 teaspoons rosewater
9. Take 1 teaspoon tahini, sesame paste
10. Get For the sugar syrup:
11. Make ready 2 1/2 cups sugar
12. Prepare 1 1/2 cups water
13. Take 1 teaspoon rose water
14. Get 1 teaspoon orange blossom water
15. Prepare 1 teaspoon lemon juice
16. Make ready For garnishing
17. Get 25 almonds, cut in halves

Namoura (نمورة), is a delicious Lebanese cake/dessert that is super easy to make and widely known across the Middle East. This cake is called Basbousa, Namoura, or Harissa in different areas of the Middle East. My Syrian mother-in-law always calls it Harissa (also transliterated Harisseh). Ghee: I've tried to make basbousa with regular butter, but ghee or clarified butter really is the key to getting the perfect flavor.

Steps to make Namoura or Basbousa:

1. To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
2. For the batter, mix all the ingredients together, except the tahini.
3. Grease the bottom and sides of a 30 cm diameter baking tray with the tahini. Spread evenly the batter in the tray and leave to rest at room temperature for 1½ hr.
4. Preheat the oven to medium heat. Put the tray in the oven on the middle rack and bake for around 30 min.
5. Remove from the oven and cut the cake into lozenges while still in the pan. Return the tray to the oven on the top rack until the cake’s surface turns golden brown.
6. Turn off the oven. Pour the sugar syrup over the cake while it is still hot and place it back in the oven for a while until the syrup is absorbed.
7. Take out the cake and place an almond in the middle of each lozenge piece. Serve at room temperature.

My Syrian mother-in-law always calls it Harissa (also transliterated Harisseh). Ghee: I've tried to make basbousa with regular butter, but ghee or clarified butter really is the key to getting the perfect flavor. Yogurt: You can use any type of yogurt. I've made it with full fat and low-fat yogurt, and greek yogurt was the only one that didn't work. Basbousa or Basboosa is a Middle eastern Dessert which is basically sweet semolina cake.

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