Description
Nammourah, also known as Basbousa, is a classic Middle Eastern semolina cake soaked in fragrant sugar syrup. This moist and tender dessert boasts a golden caramelized top and is often adorned with almonds or pine nuts for a delightful crunch. Infused with rose or orange blossom water, this aromatic treat is perfect for Ramadan, Eid, or any festive occasion.
Ingredients
Units
Scale
For the Cake:
- 2 cups semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup milk (if needed, to adjust consistency)
- 1/4 cup pine nuts or blanched almonds (for garnish)
For the Syrup:
- 1 1/2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water
Instructions
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Prepare the Syrup:
- In a saucepan, combine sugar and water.
- Bring to a boil, then add lemon juice and simmer for 8-10 minutes until slightly thickened.
- Stir in rose water or orange blossom water and set aside to cool.
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Make the Batter:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine semolina, sugar, baking soda, and salt.
- Add melted butter, yogurt, and vanilla extract. Mix until well combined.
- If the batter is too thick, add a little milk to achieve a smooth consistency.
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Assemble:
- Grease a 9×9-inch baking pan and spread the batter evenly.
- Score the surface into diamond or square shapes.
- Place a pine nut or almond in the center of each piece.
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Bake:
- Bake for 30-35 minutes or until the top turns golden brown.
- For an extra crispy top, place under the broiler for 1-2 minutes.
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Add Syrup:
- As soon as the cake is out of the oven, pour the cooled syrup evenly over the hot cake.
- Let it soak for at least 30 minutes before slicing along the scored lines.
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Serve:
- Enjoy warm or at room temperature with a cup of tea or coffee!
Notes
- For a richer flavor, use ghee instead of butter.
- Let the cake rest after adding the syrup for maximum absorption.
- Adjust sweetness by reducing sugar in either the cake or syrup.
- If using coarse semolina, let the batter rest for 10-15 minutes before baking for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern