Namoura

Method

1. 1 Spreading tahini all over the tray instead of butter is the distinguishing feature of Lebanese namoura.
2. 2 Mix semolina with yogurt, half of the sugar, melted butter, and baking powder, then let it rest for 30 minutes.
3. 3 Spread the dough in the tray to a thickness of only 1.5 cm; namoura is thinner than basbousa so the syrup absorbs faster.
4. 4 Score the squares and place a slice of almond in each square.
5. 5 Bake at 190 degrees for 28 minutes, or until the top of the cake is golden brown.
6. 6 Cook the remaining sugar with water, lemon, and orange blossom water, then pour the cooled syrup over the hot cake.

With an appliance

• Air fryer 50 min

  Replace step 5: lightly spray oil onto the semolina surface, cook in a 205°C steamer for 18 minutes, and rotate the tray at minute 9; the tahini will brown faster if you use a small tray that fits inside the steamer.