Namoura- Sweet Semolina Cake (Recipe 2)

Namoura is a sweet, savory semolina cake often called Basbousa in some regions of the Middle East. This cake is moist and scrumptious and will surely satisfy your sweet tooth.

I have previously shared a Basbousa Recipe and I am back with another Namoura/Basbousa recipe that was also successful. I just want to remind you all that the quality of the semolina makes a huge difference in taste and texture. So make sure you get the semolina that's made from durum wheat (yellow in color) and not from rice. Unlike the first Basbousa recipe, this Namoura recipe calls for two types of semolina: coarse and fine, which are both available in local Arabic stores or at Whole Foods.

Recipe adapted from DedeMed

What You Need:

1/2 cup fine semolina
2 cups coarse semolina
1/2 cup flour
1 Tbsp baking powder
1/2 cup sugar
1/2 packet or 2 tsp dry active yeast
1/4 tsp sugar
1 Tbsp water
1/2 cup yogurt ( I used vanilla flavor)
1 cup milk
1 cup melted sweet butter
1/2 cups almonds or pistachios for garnishing
2 1/2 cup syrup

Syrup Recipe:

2 cups sugar
1 cup water
juice of 1/2 of a lemon
1 Tbsp rose water or orange blossom water

Combine sugar, water and lemon juice in a pot and let simmer over medium heat for 20 minutes then add the rose water and simmer for another 5 minutes. Remove from heat and let cool completely before serving.

What To Do:

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the first 5 dry ingredients. In another bowl combine the yeast, water and 1/4 tsp sugar and let it sit for 10 minutes.
3. Mix the yogurt and milk until well combined. Add the melted butter to the dry ingredients and stir, slowly add the rest of the wet ingredients to the dry ingredients.
4. Stir well until all ingredients are well combined.
5. Spray a 9x13 baking pan with cooking spray, then pour in the cake mixture. The mixture should be a bit heavy.
   
6. Smooth out the top of the cake. Decorate with almonds or pistachios or any nut of your choice.
7. Bake for 50 min to an hour until the top is dark golden brown and a toothpick inserted comes out clean.
   
8. Remove the cake form the oven and poke small holes in the top with a knife so that the cake absorbs the syrup. Pour about 1 1/2 cup room temperature syrup on top of the cake, let it absorb then pour over the rest of the syrup(remaining 1 cup) and let the cake sit until completely cooled then serve.

Enjoy!!

Namoura- Sweet Semolina Cake (Recipe 2)

Basbousa -Sweet Semolina Cake: Ramadan Special

Basboussa is a Middle Eastern delicacy. It is an amazing cake; it's moist, sweet, delicately perfumed and has a grainy texture. I have tried this cake at different Middle Eastern restaurants and I was so eager to make it myself. After two failed attempts, my dear friend Kenza came to the rescue and shared with me her Basbousa recipe, which I am , in turn, sharing with you. It is, of course, super easy and exquisitely delicious. This cake could be served with tea or coffee.


Courtesy of Kenza

What Wou'll Need:

1 1/2 cups Semolina
1 cup granulated sugar
1/2 cup sweetned coconut flakes
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup melted butter (cooled to room temperature)
1 cup milk
1 tsp vanilla extract
1 1/2 cups almonds or pistachios for garnishing

For the Syrup:

1 cup water
1 cup sugar
2 Tbsp orange juice
1 Tbsp vanilla extract


What To Do:

1. Preheat oven to 350 degrees
2. Combine all ingredients in a large bowl (Mixture should be "liquidy")
3. Spary a 13x9 inch pan pan with cooking spray, pour in the mixture
4. Let rise for 45-55 min
5. Sprinkle with almonds and Bake for 50 min or until brown and a toothpick inserted comes out clean
6. Meanwhile make sugar syrup: Combine water, sugar, and lemon juice in a saucepan
7. Bring to a boil, add in vanilla extract, and let it simmer for 20 min
8. Pour hot sugar syrup over cake while is hot and let it absorb. You may put it back in the oven for 3 min

Enjoy!

Basbousa -Sweet Semolina Cake: Ramadan Special

Cornish Hen Stuffed with Couscous

If you want to impress your significant other, your in-laws, or simply friends and family, try this super delicious recipe. It looks so fancy that everybody would think you spent hours in the kitchen making it, yet it will only take you a total of 45 min. I promise:)

Recipe for two people-

What You'll Need:
For the Cornish Hens:
2 cornish hens
1 large onion, diced
3 Tbsp Olive Oil
2 cups chicken broth, or water
3 cinnamon sticks
Large pinch of saffron
3 garlic cloved, crushed
1 tsp turmeric powder
1 tsp ginger powder
1 tsp salt
1 tsp pepper

For the Stuffing:
1 box couscous
1 Tbsp butter
1 tsp cinnamon
2 tsp rose water
1/4 cup raisins, pre soaked in water for 10 min
1/4 cup toasted walnut or almonds, or hazelnut.

What To Do:

1. Wash the cornish hens thoroughly.
2. Prepare couscous according to package.
3. With a fork, fluff the couscous, and mix in the raisins, cinnamon, rose water, nuts (leave some for garnishing later) and butter.
4. Divide the couscous mixture in two halves. Use half to stuff the cornish hens and the other half as a side dish.
5. After stuffing the hens with the couscous mixture, sew the openings with a clean thread or toothpicks.

Cooking the Hens:

1. Heat oil in a large saucepan on medium heat, add the diced onions, garlic, and the rest of the spices. Stir for 2-3 min.
2. Place the hens, carefully, in the pan side by side. Cover and let cook for 5 min.
3. Flip the hens on the other side, add the broth, cover and cook for 30-35 min or until hens are done.
4. Make sure to check on the liquid level. We don't want to burn the hens.
5. After the hens are cooked, remove and broil them on low on both sides for more crispiness.
6. Uncover the sauce and let simmer for 2-3min.

Serving the Stuffed Cornish Hens:

The hens are served hot with the remaining couscous mixture as a side dish and garnished with the nuts.

Enjoy!

Cornish Hen Stuffed with Couscous

Moroccan Chicken Tajine with Rice

I made up this tajine recipe on a complete whim, suprisingly enough, it came out delicious, full of flavor; and it soon became one of my favorites. It can be served with bread, rice, or plain couscous.
And on a side note, I will be featuring a variety of Moroccan tajine recipes, whether with chicken, lamb, or beef. So stay tuned.

What You'll Need:

2 chicken breasts and 2 chicken thighs.
1 big yellow onion cut lenghtwise into 1/2 inch strips
5 garlic cloves, minced
4 Tbsp olive oil
2 cups beef or chicken broth
3/4 cup green olives cut in half
3/4 cup golden raisins
2 fresh bay leaves
2 tsp cumin
3 cinnamon sticks
1/3 cup cut preserved lemons or juice of 1 lemon.
2 tsp saffron powder (or large pinch of saffron threads)
Salt and pepper to taste

What To Do:

1. Sprinkle the chicken, generously, with salt, pepper, and cumin.
2. Heat oil in a tajine or heavy bottom skillet/saucepan. Brown the chicken on both sides for 5-6 min over medium heat.
3. Stir in the onions, garlic, saffron, cinnamon sticks, lemon, olives, raisins, and bay leaves. Season with salt and pepper to taste and pour in enough broth just to cover the chicken.
4. Cover and simmer gently for 30-45 min.
5. Serve immediately. If served with couscous, you can garnish with toasted almonds and fresh mint.

Enjoy!

Moroccan Chicken Tajine with Rice

Sweet Couscous with Nuts, Dates, and Raisins- Kesksou Seffa

Traditionally, this fruity couscous is served as a course on its own in Morocco. However, it can also be served as a side dish with grilled meats and spicy tajines.

Adapted from Food Lovers ' Collection

What You'll Need:

1 cup of couscous
1/2 tsp salt
1 to 2 tbsp olive oil
2 tbsp butter
3/4 cup blanched almonds, or any other nuts available
3/4 cup dried dates finely sliced
3/4 cup dried raisins
2 tbsp sugar
3 tsp cinnamon
2 tsp powdered sugar, for garnishing

What To Do:

1. Cook couscous according to package directions.
2. Drizzle the oil over the couscous. Using your fingers, rub the oil into the grains to break up the lumps and aerate them.
3. Heat the butter in a heavy bottom skillet, add the almonds, and cook for 1-2 minutes, stirring, until the nuts begin to brown and emit a nutty aroma.
4. Toss in the dates and raisins, and cook, stirring for 2 minutes.
5. Stir in the couscous, add the sugar and 1 tsp cinnamon, mix thoroughly, and heat through.
6. Pile the couscous onto a warmed plate in a mound. Garnish with the remaining cinnamon and powdered sugar, creating alternate vertical lines from the top of the mound to the base.
Serve immediately.

Enjoy!

Sweet Couscous with Nuts, Dates, and Raisins- Kesksou Seffa