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Namoura

Namoura (Syrup-Soaked Farina Cake)

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 large tray of namoura 1x
  • Category: Lebanese dessert
  • Method: baking
  • Cuisine: Lebanese

Description

A simple and delicious Lebanese treat, perfect for a cookie box.


Scale

Ingredients

Syrup (Attyr)

  • 4 cups sugar
  • 2 cups water
  • 1 squeeze of half a lemon
  • 1 tsp rose water*
  • 1 tsp orange blossom water
  • small slice of lemon

Namoura

  • 4 cups Farina (Cream of Wheat cereal)
  • 1 ½ cups sugar
  • 1 cup New Seasons European Unsalted butter (2 sticks butter), softened
  • 1/2 tsp rose water*
  • 1/2 tsp orange blossom water*
  • 1 ½ cup warm milk
  • 1/3 cup tahini
  • 1/4 cup pine nuts or sliced blanched almonds



Instructions

Syrup (Attyr)

  1. Combine your water and sugar in a medium heavy-bottomed pot. Heat on medium-high heat until sugar dissolves, stir occasionally.  
  2. Bring to a boil, allow the syrup to boil for about 5-7 minutes. 
  3. Remove from heat after syrup thickens slightly and add your lemon juice and waters. 
  4. Pour into a glass container add a small sliver of lemon to store in the syrup. Once cooled to room temperature, store in refrigerator. 
  5. Syrup lasts many months in the fridge and can be used on many desserts. 

Namoura

  1. Preheat oven to 350 degrees
  2. Prepare your pan, you may use a 14.5″ round pan or a half sheet pan (18″x13″)
  3. Pour your tahini in your pan and spread along the bottom and edges of the pan to ensure it’s fully coated. Set aside.
  4. In a large bowl, add your farina, softened butter and waters. Slowly begin adding the milk until a creamy, porridge like mixture forms. 
  5. Pour the batter into your prepared pan and bake for 10 minutes.
  6. Remove from oven after 10 minutes and make your cuts to create a diamond effect. The mixture will still be soft but should allow you to cut through. At this time you’ll want to press in your blanched almond halves or pine nuts. Press just slightly to allow them to set.
  7. Return to oven and continue baking for another 20-30 minutes until the top turns a reddish-golden color.
  8. Once the namoura is done, immediately pour about 2 cups of your prepared, cooled attyr on the hot namoura. Lift and tilt your pan to ensure the attyr gets into all the crevices of your baked treat.
  9. Allow to absorb and set aside until cool.
  10. Finish cutting through and enjoy!
  11. Store in covered container.

Notes

  • If you are using a high quality extract such as Nielsen Massey, use the measurements indicated in recipe. If you are using a traditional Arab brand, you’ll want to double the extract amounts, they are less concentrated and need a little more to achieve the flavor.
  • I chose to use a round pan for a diamond star effect, but you can use a traditional half sheet pan to make your diamond cuts.
  • Attyr can be made ahead and stored in fridge. Use on other desserts such as baklawa
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