Sweet Semolina Cake (Nammoura)

  Ingredients

3 cups semolina, medium 

1 cup semolina, fine
½ tsp mastic ground with
2 Tbsp sugar
1 cup sugar
½ tsp salt
1 cup clarified butter, melted
¼ cup rosewater
1 cup yogurt
1½ tsp baking soda
¼ cup tahini
blanched almonds
3–4 cups of rose syrup

Method

In a large bowl mix the semolina, ground mastic, sugar and salt together. Stir to combine well. Add the melted butter and rub into the semolina with your fingers. Whisk in the rosewater, yogurt, and baking soda to make a thick batter.

Coat the bottom and sides of a 12 × 16-inch baking pan with the tahini. Ladle in the batter. Wet your hands and spread it out on the pan evenly. Smooth the batter and leave aside for 30 minutes. Preheat the oven to 375°F. Score the surface in a diamond or square pattern, and place an almond in the center of each diamond or square. Bake in the preheated oven for 1 hour until golden brown and firm to the touch. Remove, and while hot, immediately pour the cool syrup all over the cake. It will seem a bit excessive when you see the puddle forming in the bottom. Leave the nammoura at least an hour to soak up the syrup properly. It is best eaten completely cooled.