Nammourah

March 9th, 2013

Dimah - http://www.orangeblossomwater.net - Nammourah 91

Today’s post is about Nammourah or it has another name which is Hrisseh. Nammourah is sweet semolina cake prepared from (semolina, sugar, baking powder, ghee and milk) and sugar syrup is added to it, very easy and delicious.

Let’s make Nammourah:

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 1, 2, 3. In a bowl, mix medium grain yellow semolina (smeed asfar wasat), sugar, and baking powder.

4. Add ghee to the mixture.

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5. Add milk to the mixture.

6, 7, 8. Mix with your hand until well blended. Cover the bowl with plastic wrap, and set aside for 5 hours.

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 9. After 5 hours, batter will be ready and the semolina has absorbed all the liquid.

10, 11, 12, 13. Bring round aluminum baking pan with 12 inch (30 cm) diameter, and grease baking pan with tahini.

14, 15, 16. Transfer the batter to the baking pan, spread evenly with your hand.

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17, 18, 19, 20. Hold the baking pan with your hands and tap it for several times on a surface, that will help to even the surface of the batter.

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21. Cover the baking pan with another pan and set aside for 1 hour (I’m covering it with another pan because I don’t want to use plastic wrap, plastic wrap might touch the surface of the batter and will ruin it).

22, 23, 24. After 1 hour, top the batter with blanched raw peanuts (half peanut) and press them, make sure to add the peanuts in a way that will help you later in cutting.

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25. Heat the oven, turn on the oven upper burner “broiler” on high temperature, and turn on the bottom burner “bake function” at 355°F (180 °C) (I’ve done this step of heating oven 15 minutes before placing the baking pan in oven to bake). Turn off the upper burner before placing the baking pan in the oven. Place the baking pan in the oven (rack position the second from bottom), and bake for 30 – 35 minutes or until golden brown in color on top and bottom (I’ve turned on the upper burner in the last minutes just to brown the top).

26. During baking, prepare sugar syrup, turn on heat, in a pot put sugar and water and stir to dissolve, and keep stirring every once in a while. Once the mixture boils, add lemon juice. Let the mixture boil for 5 – 7 minutes, then turn off heat.

27. In a pan, melt ghee and bring it to high heat.

28. Pour ghee to sugar syrup.

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29, 30, 31. Once you take the baking pan out of the oven, immediately pour hot sugar syrup to it.

32. Allow to cool completely, and then cut into rectangles or squares.

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33. After cutting it.

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34. Serve and enjoy.

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Nammourah

From: Family Recipe / Servings:
PDF Text Only / Print With Images

2 cups medium grain yellow semolina
(smeed asfar wasat)

1 cup sugar

1 tsp baking powder

3 tbsp ghee

1 1/2 cups full fat milk

1 1/2 tbsp tahini,
for greasing baking pan

Blanched raw peanuts, halves

Sugar Syrup

2 cups sugar

1 cup water

1 tsp lemon juice

1/2 tbsp ghee,
preferably samneh Arabi (Syrian ghee made from sheep’s milk)

In a bowl, mix medium grain yellow semolina (smeed asfar wasat), sugar, and baking powder.

Add ghee to the mixture.

Add milk to the mixture.

Mix with your hand until well blended. Cover the bowl with plastic wrap, and set aside for 5 hours.

After 5 hours, batter will be ready and the semolina has absorbed all the liquid.

Bring round aluminum baking pan with 12 inch (30 cm) diameter, and grease baking pan with tahini.

Transfer the batter to the baking pan, spread evenly with your hand.

Hold the baking pan with your hands and tap it for several times on a surface, that will help to even the surface of the batter.

Cover the baking pan with another pan and set aside for 1 hour (I’m covering it with another pan because I don’t want to use plastic wrap, plastic wrap might touch the surface of the batter and will ruin it).

After 1 hour, top the batter with blanched raw peanuts (half peanut) and press them, make sure to add the peanuts in a way that will help you later in cutting.

Heat the oven, turn on the oven upper burner “broiler” on high temperature, and turn on the bottom burner “bake function” at 355°F (180 °C) (I’ve done this step of heating oven 15 minutes before placing the baking pan in oven to bake). Turn off the upper burner before placing the baking pan in the oven. Place the baking pan in the oven (rack position the second from bottom), and bake for 30 – 35 minutes or until golden brown in color on top and bottom (I’ve turned on the upper burner in the last minutes just to brown the top).

During baking, prepare sugar syrup, turn on heat, in a pot put sugar and water and stir to dissolve, and keep stirring every once in a while. Once the mixture boils, add lemon juice. Let the mixture boil for 5 – 7 minutes, then turn off heat.

In a pan, melt ghee and bring it to high heat.

Pour ghee to sugar syrup.

Once you take the baking pan out of the oven, immediately pour hot sugar syrup to it.

Allow to cool completely, and then cut into rectangles or squares.

Serve and enjoy.

Notes and Tips

The success of this recipe depends on the semolina itself, I’ve tried this recipe several times until I got the best results with “Medium Grain Yellow Semolina” (Arabic: Smeed Asfar Wasat) look here and here, unfortunately in our countries we buy these ingredients from market and it’s not labeled with name or any information on it.

My oven is gas oven and it has two functions:
The oven upper burner “broiler”, this has two temperatures which are high and low.
The oven bottom burner “bake function”, this is divided into these temperatures (from 248 °F (120°C) to 518 °F (270 °C)).
I can turn on both of them together, and I can turn off one of them and keep the other on.

I baked Nammourah to golden brown in color, but you can bake to brown in color.

For sugar syrup, I’ve used samneh Arabi (Syrian ghee made from sheep’s milk) which is preferred as it gives unique taste, but of course you can substitute it with any ghee you have.

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4 Responses to “Nammourah”

  1. Swathi says:

    Delicious, I love nammourah a lot, used to buy from store.

  2. grazi says:

    miammm!!!!!

  3. Ted says:

    I am glad to find your site. Due to medical issues I am converting my diet to a Mediterranean lifestyle and love to explore the foods and cultures. I hope you can find time to add more recipes as you use too. Have a wonderful day.

  4. Dimah says:

    Swathi: Thanks for stopping by!

    grazi: Thanks!

    Ted: Thank you for your kind comment!

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