Nammoorah (Semolina Cake)

For Sugar Syrup:
Put the sugar, water and lemon juice in a saucepan and place over medium heat. Bring to a boil while stirring the mixture until all sugar is dissolved. Allow to boil for 3 minutes then take off heat and leave to cool.

For Nammoorah:
Put the semolina, sugar and softened butter in a mixing bowl and work together with your hands until well blended. Basically you are rubbing the butter into the semolina and you will end up with a mixture that feels like moist cornmeal.

Add the yogurt and baking soda and mix well together until you have a firm batter.

Grease a 9×12 baking dish with butter or tahini (if you have it on hand), then spread the batter evenly across the dish. Cover the dish with a clean tea towel and leave it to rest for at least 3 hours.

When you are ready to bake, preheat oven to 400. Score the uncooked cake into 2-inch squares and press one blanched almond in the middle of each square. Bake for 30 minutes or until golden brown.

Take cake out of oven and pour the cooled syrup all over. It will look like a lot – but don’t worry – the cake will absorb all the syrup! Cover with the tea towel again and let it sit until ready to serve.

Bon Appetit!