Author Notes
A Namoura is an Ancient Egyptian cake. A traditional Namoura contains specific ingredients and strict requierments like, say, no granulated sugar. This is a Namoura fitting all of those requierments. —Jenny Raskin
Ingredients
- Ingredients for cake
-
2 cups
semolina flour
-
1 cup
shredded coconut
-
1/2 cup
honey
-
1 teaspoon
baking soda
-
1/2 teaspoon
cinnamon
-
1/4 teaspoon
salt
-
1/4 cup
Ghee
-
1/4 cup
olive oil
-
1 cup
milk
-
2 tablespoons
tahini for greasing the pan
-
a handfuls
of whole blanched almonds
- Ingredients for syrup
-
3/4 cup
honey
-
3/4 cup
water
-
1 tablespoon
lemon juice
Directions
-
Preheat oven to 350 Fahrenheit.
-
Grease the pan with the tahini.
-
Mix all dry ingredients.
-
Mix the olive oil, milk, ghee, and honey in a separate bowl.
-
Add the wet to the dry and mix well.
-
Pour the batter (it will be very gritty) into a shallow medium sized over shaped dish. I suggest using a ceramic dish, because the Egyptians used flower pots and those are ceramic too.
-
Place the whole blanched almonds on the cake evenly so that there will be one almond for each piece. Bake for 30 minutes or until golden brown.
-
While the cake is baking, make the syrup.
-
Add the honey and water into a saucepan and bring to a simmer.
-
Add the lemon juice and stir until the honey is dissolved and the lemon juice is fully mixed.
-
Remove from heat.
-
After cake is done and cooled slightly, pour the syrup over the cake.
Refrigerate overnight.
-
The end. You have made namoura with only the ingredients that would have been used in a traditional namoura in Ancient Egypt.
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