Nammura

A Lebanese pastry made from semolina soaked in a flavoured sugar-syrup and decorated with almonds

Ingredients:

• 1 tablespoon tahini (sesame paste)
• 4 cups semolina or cream of wheat
• 1 cup plain yogurt
• 2 cups sugar
• 3 teaspoons baking powder
• 1/2 cup shredded coconut
• 1/2 cup blanched almonds
• 1 cup sweet syrup (Kater)

Kater:

• 3 cups sugar
• 1 cup water
• 1/2 tablespoon fresh lemon juice
• 1/2 cup orange blossom water

Preparation:

• Nammura: Preheat the oven to 350 F. Grease a 13 x 9 inch cake pan with the tahini.
• Mix the semolina, yogurt, sugar, and baking powder.
• Pour the mixture into the pan and spread evenly. Sprinkle the coconut and almonds on top. Bake until golden brown, about 45 minutes. Naummura will get too hard if you over bake it so keep a watch over it as oven temps vary.
• When done, cut into small squares while still in the pan. Spoon cold honey syrup over the hot nammura. Let cool to room temperature for one hour, then serve.

Kater: combine the sugar and water in a small saucepan, and heat over medium until boiling, about 10-15 minutes. Once thickened, add the lemon juice and orange blossom water. Stir and remove from the heat right away. Let cool to room temperature. Always pour cold kater over hot nammura never the other way around.

Makes about 3 dozen small squares. Approximately 137 calories per square.

This dessert is common to the Middle Eastern area. It may be found made with pine nuts as this is quite common. Almonds are used in this recipe and pose a smaller risk for allergic reactions.