Nammoura
Directions
- 1Preheat your oven to 180°C.
- 2In a bowl, mix the sugar and semolinas.
- 3Add the melted butter, reserving about 3 TBS of butter to brush the top of the slice before baking and mix very well, making sure it is very well combined with the semolina.
- 4Add the baking powder to the yogurt before adding it to the semolina mixture, then add the yogurt.
- 5Mix it thoroughly, ensuring the mixture is well combined.
- 6Line a baking dish with baking paper and press the mixture in using the back of a wet spoon.
- 7Press the nuts all around the top.
- 8Using a sharp wet knife, slice parallel lines approximately 2.5cm apart, then in the opposite direction until you have squares or diamonds.
- 9Place a blanched almond in the centre of each diamond.
- 10Brush the remaining butter all over the top surface.
- 11Bake on the lowest rack in the oven for about 15-20 minutes, then move it up to the middle rack for another 15-20 minutes.
- 12Meanwhile, place the sugar and water in a pot and simmer until the syrup thickens.
- 13Once it has slightly thickened, add the lemon juice and orange blossom water and allow to stand.
- 14Once the nammoura comes out of the oven, pour the hot syrup all over and watch it sizzle and absorb all of the syrup.
- 15Allow to cool completely before slicing into desired pieces.
Ingredients
- 120 g sugar
- 250 g coarse semolina
- 250 g fine semolina
- 280 g melted butter
- 300 g Greek yogurt
- 1 tbs baking powder
- 0.5 cups blanched almonds
- 400 g sugar
- 240 ml water
- 1 tbs lemon juice
- 1 tbs orange blossom water
Equipment
ovenbaking dishpastry brushknifebowlpot