Basbusa Namoura Recipe Revani tatlisi Arabic semolina cake Namura Harissa بسبوسة نمورة
Hello my loved ones, today I'm going to show you my best recipe for Namoura.
Whether Namoura, Basbusa, Revani or Harissa, everyone calls it different. This dessert comes from the Middle East and is very popular. It consists of a semolina dough and a lot of sugar syrup is poured over it in the oven. I have the best recipe for you. I also posted the recipe on Facebook, Instagram and KZitem for some time and was baked by many and found to be very good.
Now let's get to the recipe:
The quantity is for an approx. 32cm round shape or a 24cm x 34cm rectangular shape. For the oven tray, I would use the 1 1/2 amount.
Basbusa | Namoura | Revani Tatlisi | Arabic semolina cake | Harissa بسبوسة نمورة
Ingredients:
500 g hard or soft wheat semolina
125 g butter or margarine
125 g of sugar
125 g desiccated coconut
250 grams of yogurt
1 baking powder
1 pinch of salt
About 2-3 tablespoons of tahini or some fat to coat
For ator (sugar syrup) you take
4 cups of sugar
2 cups of water
2 tbsp lemon juice
2 tbsp rose water
2 tbsp floral water
preparation
First you prepare the sugar syrup and put it in the cold.
Brush the pan with tahineh or fat.
For the dough, mix or knead all ingredients with each other and pour into the mold and smooth out. Let rest for about 20-30 minutes. Then cut small squares with a knife and decorate with blanched almonds.
Bake in the oven at 180 ° C for about 40-45 minutes until golden brown. Then pour cold sugar syrup while it is still hot and place in the oven for another 5 minutes. After you have taken the Namoura out of the oven, you should cut it again with the knife and only after it has cooled down carefully take it out of the mold and serve.
It's best to prepare it a day in advance, so the taste unfolds and you Namoura gets its firmness.
For ator (sugar syrup) you take
4 cups of sugar
2 cups of water
Simmer for about 5 minutes, then
2 tbsp lemon juice
2 tbsp rose water
2 tbsp floral water
add and another 2-3min. Simmer. refrigerate.
You should note that in cheaper soft semolina only 400g. Semolina are in there. At Diamant Griess there are 500g in it.
You get the best result with an aluminum mold or an adhesive-coated baking pan. Please do not use a stainless steel mold. The result will not be very good there. The base is not baked until it is really golden brown.
I hope you enjoy baking.
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