Namoura (Sweet semolina and coconut slice)

This Middle Eastern slice gets its earthiness and nuttiness from semolina and desiccated coconut, and its enchanting fragrance from a deluge of rosewater and orange blossom syrup.

Namoura (Sweet semolina and coconut slice) Credit: Kitti Gould

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 550 g (2½ cups) semolina
• 100 g (1¼ cups) desiccated coconut
• 220 g (1 cup) caster sugar
• 125 g unsalted butter, melted
• 280 g (1 cup) natural yoghurt
• 2 tsp baking powder
• 2 tbsp tahini
• 50 g blanched almonds, halved lengthways

Rosewater and orange blossom syrup

• 440 g (2 cups) sugar
• ½ small lemon, juiced
• 2 tbsp rosewater
• 2 tbsp orange blossom water

Resting time: 6 hours

Cooling time: 45 minutes

Instructions

1. Place the semolina, coconut, sugar, butter, yoghurt and baking powder in a bowl and stir to form a smooth dough. Cover with plastic wrap and stand at room temperature for 6 hours.
2. Preheat the oven to 200°C (180°C fan-forced). Grease a 28 cm x 18 cm x 5 cm baking tin by rubbing the tahini all over the base and side with the tips of your fingers.
3. Pour the dough into the tin and spread it out evenly. Score 5 cm squares on the surface of the dough and place half an almond in the centre of each square. Bake for 40 minutes or until the surface is golden and crisp.
4. Meanwhile, for the syrup, place the sugar and 500 ml (2 cups) water in a small saucepan and boil over high heat for about 20 minutes or until it reaches a thick syrup consistency. Add the lemon juice, rosewater and orange blossom water, then remove from the heat and let it cool for 15 – 20 minutes.
5. Take the namoura out of the oven and pour the syrup evenly over the top. The hot namoura will soak it all up. Leave to cool for about 30 minutes, then cut into squares following the scored lines.

Note

• Namoura will keep for up to 10 days in an airtight container. It is best stored in the fridge but take it out a few minutes before you want to eat it to allow it to soften slightly.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Short But Sweet

Watch the full episode here

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Watch the full episode here

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