Nammoura or Basbousa is a traditional Somali sweet cake. It is made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. Other than Somalia and neighboring countries, it is also eaten in the former countries of the Ottoman Empire.
For the Syrup
2 cups of sugar
1 cup of water
1 juice of half lemon
1 cinnamon stick
In a medium size quart, add the sugar, water, juice of half a lemon and the cinnamon stick, bring to a boil, lower the heat and cook for about 10-15 minutes.
For this recipe, the syrup needs to be hot when poured over the Nammoura.
For the Nammoura
1 & 1/2 cups of semolina flour
1 cup of yogurt
1 stick of melted unsalted butter
1 cup of sugar
1 tsp baking powder
1 tsp of vanilla extract
1/4 cup of Tahini paste
1/4 cup of almonds
In a large bowl, combine the semolina, the yogurt, the butter and sugar. Mix all the ingredients well. Add in the vanilla extract, and the baking powder. You can add the coconut flakes at this point if using.
Spread the tahini paste in a medium, you can use butter to butter the bottom of the pan if you don’t have tahini. Pour your mixture and spread evenly. Cut the mixture into squares and top with almonds in each square.
Bake in a 350 degree panggangan for about 25-30 minutes or until golden brown. As soon as the Nammoura comes out of the panggangan pour over the hot syrup immediately.
Let the Nammoura cool off completely, cut into squares, serve with tea or coffee.