Desserts are a favorite of many as the best part of the meal. We try not to give in but lets face it, no matter how hard we try to be good, finally we give in and indulge.
Nammoura is a weakness of mine, it’s a cake that I give in to always. Nammoura is made with yogurt and semolina flour then drizzled with sugar syrup, I know you’ll love. There are many recipes for Nammoura, some recipe use coconut when making the batter, mine is the original way, even though I make Nammoura lots of times and it’s delicious, but I still crave the Nammoura from South Lebanon I had as a child.
I think the reason for the Nammoura I had as a child is the ingredients. It was one of the best tasting, the yogurt used in the Nammoura is fresh milk straight from the cow. And the ghee (fresh butter) that was used, was made from fresh ingredients, simply put, their Nammoura was amazingly delicious.
For the Syrup
2 cups of sugar
1 cup of water
1 juice of half lemon
1 cinnamon stick
In a medium size quart, add the sugar, water, juice of half a lemon and the cinnamon stick, bring to a boil, lower the heat and cook for about 10-15 minutes.
For this recipe, the syrup needs to be hot when poured over the Nammoura.
For the Nammoura
1 & 1/2 cups of semolina flour
Nammoura Cake Batter
1 cup of yogurt
1 stick of melted unsalted butter
1 cup of sugar
1 tsp baking powder
1 tsp of vanilla extract
1/4 cup of Tahini paste
1/4 cup of almonds
In a large bowl, combine the semolina, the yogurt, the butter and sugar. Mix all the ingredients well. Add in the vanilla extract, and the baking powder. You can add the coconut flakes at this point if using.
Spread the tahini paste in a medium, you can use butter to butter the bottom of the pan if you don’t have tahini. Pour your mixture and spread evenly. Cut the mixture into squares and top with almonds in each square.
Bake in a 350 degree oven for about 25-30 minutes or until golden brown. As soon as the Nammoura comes out of the oven pour over the hot syrup immediately.
Nammoura out of the oven
Let the Nammoura cool off completely, cut into squares, serve with tea or coffee.