Nummoora…a slice of Middle Eastern heaven

Sticky, sweet and totally delicious…I give you Nummoora.  A mixture of semolina, milk and butter, shaped into diamonds, crowned with blanched almonds, baked until golden, then smothered in homemade rose scented syrup. The slices can be served with coffee as a petit four or with good vanilla ice cream as a dessert, either way this Middle Eastern traybake will impress.

IMG_6435The sugar syrup needs to be prepared beforehand and chilled. It is best to chill the syrup overnight, allowing the rose flavour to develop and the syrup to thicken.

Rose syrup:

Ingredients:

2 cups water

400g sugar

1 tablespoon lemon juice

1 tablespoon rosewater

Method:

 

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Place water and sugar into a saucepan over a medium heat. Stir continually until the sugar has dissolved, bring to a boil. Add lemon juice and allow to simmer over a low heat for 15 minutes.

Remove from the heat, add the rosewater and allow to cool to room temperature. When cooled, refrigerate until chilled.

Nummoora:

Ingredients:

250g unsalted butter, melted

800g semolina

10 ml baking powder

1 cup milk, warmed

2 tablespoons tahini

blanched almond

Method:

IMG_6369In a mixing bowl, place semolina and baking powder. Add melted butter and milk, mix to combine. Grease a baking tray and brush with tahini.

Pour semolina mixture into tray, level out and allow to sit for an hour.
Preheat oven to 200°c.

Slice semolina diagonally into diamond shapes. Top each diamond with  a blanched almond.IMG_6406

 

Bake for about 50 minutes, then remove from oven and pour chilled syrup evenly over. Allow to cool, using a palate knife carefully remove Nummoora slices.

 

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