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Namoura

dedemed's picture
Ingredients
  Semolina 1⁄2 Cup (8 tbs)
  Farina 2 Cup (32 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Tablespoon
  Active dry yeast/2 teaspoon dry active yeast 1⁄2 Tablespoon
  Water 1 Tablespoon
  Yogurt 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Melted sweet butter 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Tahini 2 Tablespoon
  Syrup 2 1⁄2 Cup (40 tbs)
  Pistachios/Almonds or pine nuts 1⁄2 Cup (8 tbs) (To Decorated)
Directions

Preheat the oven to 350 degrees. In a large mixing bowl, combine the first 4 dry ingredients. In another bowl combine the yeast, water and 1/4 tsp sugar and let it sit for 10 minutes, then add the yogurt and milk and combine. Add the melted butter to the dry ingredients and begin to stir them, then slowly add the rest of the wet ingredients. After the ingredients are well combines then add the 1/2 cup of sugar and mix well. In a 9x13 baking pan spread 2 tbs of tahini to prevent the cake from sticking then pour in the cake mix. Smooth out the top of the cake by dipping your fingers in a bit of melted butter and smoothing out the top. Decorate the top with nuts of your choice. Place cake in the oven on the middle rack and cook until dark golden brown. Remove the cake form the oven and poke small holes in the top with a knife so that the cake absorbs the syrup. Pour about 1 1/2 cup room temperature syrup on top of the cake, let it absorb then pour over the rest of the syrup and let the cake sit overnight or until completely cooled then serve.

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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Servings: 
6

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