Easiest Way to Make Yummy Namoura or Basbousa

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Namoura or Basbousa. While the dessert is baking, make the syrup. Stir in the lemon juice, and boil the syrup for. Lebanese Namoura Cake (aka Basbousa) Time for another desert to add to your summer picnic spreads.

Namoura is actually the Lebanese name for this dessert, but it is also known as Basbousa in Egypt, Harissa in Palestine/Jordan, and Revani in Turkey and Persia. Each region has their own take on this dessert, but one thing is common amongst all: it is a semolina cake that is served with almond on top and drenched in syrup. The cake is so popular it goes by three different names all over the Levant. You can cook Namoura or Basbousa using 17 ingredients and 0 steps. Here is how you achieve it.

Ingredients of Namoura or Basbousa

  1. You need 1 kg of semolina.
  2. It’s 1 cup of sugar.
  3. Prepare 1 cup of milk.
  4. You need 1 cup of vegetable oil.
  5. Prepare 1/2 teaspoon of mastic gum, crushed in 1/2 teaspoon sugar.
  6. You need 4 teaspoons of baking powder.
  7. It’s 3 teaspoons of orange blossom water.
  8. Prepare 3 teaspoons of rosewater.
  9. Prepare 1 teaspoon of tahini, sesame paste.
  10. It’s of For the sugar syrup:.
  11. Prepare 2 1/2 cups of sugar.
  12. Prepare 1 1/2 cups of water.
  13. Prepare 1 teaspoon of rose water.
  14. You need 1 teaspoon of orange blossom water.
  15. Prepare 1 teaspoon of lemon juice.
  16. It’s of For garnishing.
  17. You need 25 of almonds, cut in halves.

The Lebanese call this cake Namoura, the Palestinians call it Harisseh, and the Egyptians call it Basbousa. No matter what you call this cake, the flavor is universally delicious. WHAT IS NAMOURA ( نمورة )? This Namoura dessert is the classic recipe of the original Lebanese Namoura.

Namoura or Basbousa step by step

Many other Middle Eastern cultures called it by other names. Egyptians call it Basbousa, Palestinians call is Harissa, Armenians call it Shamali, Persians call it Revani/Ravani, which even Greeks have adapted. Basbousa Cake, also known as Namoura or Harissa, is rich and dense with a rustic texture from semolina, and a sticky sweetness from rose or orange blossom-scented sugar syrup. This cake is called Basbousa, Namoura, or Harissa in different areas of the Middle East. My Syrian mother-in-law always calls it Harissa (also transliterated Harisseh).

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