Namoora Basboosa Food

NAMOORA (BASBOOSA)

Steps:

• Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
• Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
• While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

NAMOURA (BASBOUSA)

Steps:

• In a saucepan, add water, sugar and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.
• In a large mixing bowl add semolina and plant based butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes.
• Once dough has rested, crumble dough using your fingers and add sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers.
• Coat baking tray with tahini and flatten dough as evenly as possible.
• Use a knife to push the edges down and off the tray and then cut into squares or diamond pieces and place one almond in the middle of each piece
• Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes and then move it to the top for the last 15 minutes. Baking time is approximately 30min or until lightly golden
• Evenly pour a generous amount of sugar syrup over baked namoura.
• Allow to cool down to room temp before taking the pieces out

BASBOUSA SEMOLINA CAKE

Steps:

• Mix the semolina, sugar, and baking powder.
• In another bowl, melt the ghee in the microwave and mix in the honey until fully incorporated.
• Pour the ghee into the bowl with the semolina mixture and mix until all the semolina is incorporated.
• Add in the yogurt and mix until you have a squishy dough.
• Grease a 12-inch round baking pan (or a similar size rectangular pan) with tahini and lightly press the dough into it until smooth and even.
• Let rest uncovered for at least an hour.
• While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove.
• Bring to a boil and add the lemon juice, stirring until it thickens. Add in the orange blossom water then set aside for when the basbousa is ready.
• Preheat the oven to 350 ℉ (180 ℃). Cut diagonal lines into the basbousa so you have diamond shapes, and garnish with nuts of choice. Bake for 18-22 minutes or until the top is golden.
• Pour sugar syrup on top as soon as it's out of the oven, and wait for all the syrup to be absorbed before serving.

NAMOORA (BASBOOSA)

Steps:

• Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
• Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
• While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

BASBOOSA

Steps:

• To make the syrup: Peel the lemon with a potato peeler to get flat strips of peel.
• Juice the lemon.
• Bring the sugar, water, and lemon juice to a boil.
• Throw in the rind of the lemon.
• Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
• Add the honey.
• Set aside while you make the basboosa.
• Mix the semolina, flour, sugar, and baking powder.
• Add the oil and mix until all the batter is well blended.
• Grease a large cookie sheet tray (10 x 16 inches).
• Add the milk just before you are about to bake.
• Dot the mixture into the greased pan by spoonfuls.
• Level the mixture with your hand (dipped in milk).
• Shake the tray to level.
• Bake for 1/2 hour at 350 degrees.
• Cut into squares and return to the oven for 5-10 minutes.
• Pour the syrup over the basboosa immediately after you remove it from the oven the last time.