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.
2 cups water
1 tablespoon lemon juice
1 tablespoon rosewater
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.
250g unsalted butter, melted
10 ml baking powder
1 cup milk, warmed
2 tablespoons tahini
Pour semolina mixture into tray, level out and allow to sit for an hour.
Preheat oven to 200°c.
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.