Namura Recipe

Desserts

1. 1

   Namura batter prep

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a large bowl, whisk together the semolina, flour, granulated sugar (for batter), baking powder, and salt. Stir in the desiccated coconut until evenly distributed.

2. 2

   In a separate bowl, whisk the plain yogurt with the melted butter until the mixture is smooth and glossy.

3. 3

   Pour the yogurt-butter mixture into the dry ingredients and mix until a thick batter forms. It should be slightly crumbly but come together when pressed.

4. 4

   Transfer batter to the prepared dish. Smooth the surface and sprinkle the tops with slivered almonds.

5. 5

   Bake in the preheated oven for 25–30 minutes, until the edges are golden and a toothpick inserted near the center comes out clean.

6. 6

   Meanwhile, prepare the syrup: in a small saucepan, combine sugar (for syrup) and water. Bring to a gentle boil and simmer for 5–7 minutes until slightly thickened. Remove from heat and stir in lemon juice and orange blossom water.

7. 7

   As soon as the cake comes out of the oven, pour the warm syrup evenly over the hot cake. It will sizzle and absorb as it cools.

8. 8

   Let the Namura cool completely to room temperature, then cut into diamonds or squares. Serve as is or with a dollop of cream or yogurt.