Namoura (Semolina Cake)

12 Servings

Preheat oven to 350º (375?)

Line a 9-inch baking pan with parchment, and grease (butter or spray).

Prep

1 2/3 cup Semolina In a deep bowl, combine the dry ingredients

½ cup Sugar

½ cup Unsweetened 

shredded

    coconut

1½ t Baking Powder

½ cup Ghee (or butter) Melt the Ghee

½ cup Plain Yogurt Mix the Ghee with the remaining wet ingredients to

  (not Greek)     incorporate.

1 T Honey

2 t Tahini

Add the wet mixture to the dry, and mix to combine thoroughly.

  Spread the mixture evenly in the prepared baking pan.

Cut the diamond shape into the mixture. 

  (Wipe knife after each cut)

Almonds (or pieces) Place an almond (piece) on top of each diamond.

Bake on a middle shelf for 20 (30?) minutes. Top will be golden brown.

Syrup: (Use half of this syrup per recipe)

1 cup Sugar While the pastry is baking, make the syrup (2 cups+) by 

1 cup Water bringing the ingredients to a boil in a small saucepan.

2 T Honey

2 T Pomegranate
Molasses*

Reduce heat and simmer for 10 minutes.

Remove the Namoura from the oven, and immediately pour the syrup evenly over the top

  and allow to soak and rest for an hour before serving.

* A more traditional syrup would use 1t of lemon juice and 1t of orange zest, instead of the pomegranate molasses.

Source: Developed from multiple sources, including: https://silkroadrecipes.com/basbousa-cake/