Lebanese Namouras with orange blossom
Travel to Lebanon with this traditional recipe for "namouras" with orange blossom. Melt-in-your-mouth semolina cakes, soaked in syrup and decorated with almonds.
Ingredients · Servings 10 namouras
- 380g ultra-fine semolina
- 280g plain yogurt
- 170 g sucre
- 100g sesame puree
- 3 tsp orange blossom flavoring
- 1 tsp baking soda
- About thirty whole almonds
- 30 cl water
- 200 g sucre
- 100 g honey
- 3 tablespoons orange blossom flavoring
Method · 30 min
- Cake (the day before): In a mixing bowl, combine the yogurt, sugar, and sesame paste.
- Add the semolina and baking soda. Then add the orange blossom water and mix. Taste to adjust the seasoning.
- Cover and let stand for 1 hour at room temperature.
- Preheat the oven to 180°C. Flour and butter a 30x20 cm rectangular baking tin. Pour in the mixture. Spread it evenly with a spatula dipped in warm water.
- Using a knife dipped in lukewarm water, score the pastry with a crisscross pattern. Insert a whole almond into each crisscross. Bake for 30 minutes at 180°C.
- Syrup (the day before): While the cake is baking, make the syrup. Bring the water, sugar, and honey to a boil. Remove from heat and add the orange blossom water.
- As soon as the cake is cooked, pour all of the syrup over it. Cover with a cloth and leave to rest overnight at room temperature.
- The next day, cut the individual cakes.
