Namoura (basbousa) is a sweet semolina cake from the Middle East soaked in a fragrant sugar syrup. It is made with semolina, tahini and yogurt. This is a vegan basbousa recipe.
Servings: 30 servings
Sugar Syrup (Atter)
- 2 cups White sugar
- 1 cup Water
- 2 tablespoon Rose water substitute with orange water
- ½ tbsp Vegan butter
- 3 cups Coarse semolina
- 1 cup Vegan butter room temperature
- 1 tablespoon Rose water substitute with orange water
- 1 teaspoon Bicarbonate soda
- 1 pinch Salt
- 1½ teaspoon Baking powder
- 1 cup Coconut yogurt
- ½ cup White sugar
- 1 teaspoon Tahini
- 30 Almonds
Sugar Syrup (Atter)
In a saucepan, add water, sugar and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.
In a large mixing bowl add semolina and plant based butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes.
Once dough has rested, crumble dough using your fingers and add sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers.
Coat baking tray with tahini and flatten dough as evenly as possible.
Use a knife to push the edges down and off the tray and then cut into squares or diamond pieces and place one almond in the middle of each piece
Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes and then move it to the top for the last 15 minutes. Baking time is approximately 30min or until lightly golden
Evenly pour a generous amount of sugar syrup over baked namoura.
Allow to cool down to room temp before taking the pieces out
The baking tray used for this vegan namoura is 22cm (8.6") x 33cm (13").
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml
- Using your fingers to combine all the ingredients to the dough is important as it helps to keep the dough light.
- Slightly wet knife when cutting dough into squares, helps the dough not stick to the knife
- Use enough sugar syrup to completely cover every part of the namoura in the tray.
- Alternatively to the previous point, you could soak it just enough and then offer extra sugar syrup with each piece, leaving it up to individual discretion
- Namoura should not be dry and will soak in a lot of the sugar syrup
- The top layer of namoura is golden and crunchy whilst the inside is a pale yellow, soft and fluffy. The semolina gives a wonderful crunchy grainy texture.
Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Calcium: 19mg | Iron: 1mg