Growing up in a home filled with the enticing aromas of my parents’ gastronomic creations, I’m excited to share a dessert that has a special place in my heart.
I am excited to introduce you to one of my mother’s specialties – Namoura. This heavenly dessert is a delightful combination of buttery phyllo pastry and a luscious semolina cream filling.
What is namoura?
The Namoura recipe has been passed down from my Turkish grandmother to my mother, who then shared it with me. While it may not be well-known among Egyptians or even Turks, it resembles the Greek desserts Bougatsa and Galaktoboureko.
It boasts a velvety custard, made with milk, fine semolina flour, local “eshta” cream (or fresh ricotta), with a hint of vanilla, all encased within layers of buttery phyllo pastry. It’s then baked to perfection until the phyllo pastry turns beautifully golden and the custard slightly oozy.
Tips
- Place the whole tray in the freezer for about 10 minutes before slicing to make cutting the raw pastry easier. This will prevent the delicate sheets from tearing or clumping up.
- To ensure the phyllo pastry remains crisp and not soggy, use a sugar-based syrup instead of a honey-based one.
- When dealing with phyllo pastry, remember that it’s delicate. Be patient and gentle with it.
- A short trip to the freezer will make cutting your raw pastry easier, preventing tears and clumps.
- To create that delightful “domed” effect and prevent the phyllo diamonds from curling up, heat a couple of tablespoons of ghee or clarified butter until scorching hot, and then pour it over the top of the Namoura.
- Drench the entire dessert in a simple sugar syrup before serving for an extra sweet touch.
Ingredients
For the Filling
- 2 cups of milk
- 3 tablespoons of sugar or 2 tablespoons of honey
- 1 cup of fine semolina flour
- Seeds from one vanilla pod or 1 teaspoon of vanilla extract
- 1 cup of Egyptian ‘eshta’ or fresh ricotta cheese
For the Syrup
- 1 cup of sugar
- ½ cup of water
- A squeeze of lemon
- 1 teaspoon of vanilla extract
For Assembly
- 20 sheets of Phyllo pastry
- ½ cup of butter, melted, plus extra for greasing the pan
- 3 tablespoons of ghee or clarified butter
Instructions
To assemble, layer half the phyllo sheets, brushing each with ghee or butter, before spreading the custard filling nearly to the edges. Top with the remaining phyllo sheets and slice into diamonds. To avoid tearing the delicate pastry – pop the whole tray into the freezer for about 10 minutes before slicing.
Now, for my favorite part: heat a couple of tablespoons of ghee or clarified butter until scorching hot, then pour it over the Namoura. This seals the edges, creates a beautiful domed effect, and prevents the phyllo diamonds from curling up. The sizzling and hissing sounds are music to my ears!
After baking, the phyllo turns golden and crispy, while the custard filling becomes slightly oozy. The diamond-shaped slices puff up, resembling a dreamy quilt of deliciousness. To finish, drench the entire dessert in simple sugar syrup. Yes, it’s a lot of sugar, but it’s time to celebrate unapologetically!
Equipment
- Saucepan
- Whisk
- 13″ x 9″ (33cm x 23cm) rectangular baking dish
- Sharp knife
- Small saucepan
Serving Suggestions
Serve this delectable dessert warm or at room temperature, with a dusting of powdered sugar or a sprinkle of crushed almonds for an added touch of elegance.
Substitutions
- If Egyptian “eshta” is unavailable, use fresh ricotta cheese instead.
- If using honey instead of sugar for the filling, remember that it may alter the texture of the phyllo pastry.
FAQs:
Q: Can I make the Namoura ahead of time?
A: Yes, you can assemble the Namoura ahead of time and store it in the fridge until you’re ready to bake. Just remember to bring it to room temperature before baking for even cooking.
Q: Can I freeze the baked Namoura?
A: Yes, you can freeze-baked Namoura in an airtight container for up to a month. To reheat, defrost in the fridge and then heat in the oven at 180°C (350°F) for 10-15 minutes or until heated through.
Q: What if I don’t have ghee or clarified butter?
A: You can use regular unsalted butter, but the flavor and texture may be slightly different. Ghee or clarified butter is preferred as it gives a richer flavor and helps to make a crispier batter.
Namoura
Ingredients
For the Filling
- 2 cups of milk
- 3 tablespoons of sugar or 2 tablespoons of honey
- 1 cup of fine semolina flour
- Seeds from one vanilla pod or 1 teaspoon of vanilla extract
- 1 cup of Egyptian ‘eshta’ or fresh ricotta cheese
For the Syrup
- 1 cup of sugar
- ½ cup of water
- A squeeze of lemon
- 1 teaspoon of vanilla extract
For Assembly
- 20 sheets of Phyllo pastry
- ½ cup of butter melted, plus extra for greasing the pan
- 3 tablespoons of ghee or clarified butter
Instructions
- Begin by making the filling. Over medium heat, combine the milk and sugar in a saucepan. Stir until the sugar dissolves. Add the semolina flour, whisking continuously until the mixture thickens. Once off the heat, add vanilla and ‘eshta’/ricotta and whisk until thoroughly combined. Set aside to cool.
- Next, prepare the syrup. Combine sugar and water in a saucepan. Stir to mix, then place on medium heat until sugar dissolves. Simmer the mixture for about 10 minutes until slightly syrupy. Add the squeeze of lemon and stir in vanilla. Pour into a jar and set aside to cool.
- Preheat your oven to 375 degrees F and generously butter a 13”x 9” baking dish. Lay down 12 of the 20 phyllo sheets, brushing each layer with melted butter.
- Give the cooled semolina filling a whisk to loosen it slightly, then spread it onto the phyllo base, leaving just a small border around the edges.
- Top with the rest of the phyllo sheets, again brushing each layer with melted butter. Slice into diamonds diagonally (you don’t have to slice all the way down). Place the whole tray in the freezer for about 10 minutes before slicing to make the process easier.
- In a small saucepan, melt the ghee over medium heat, and continue to heat it until scorching hot. While still hot, pour it onto the Nammoora’s surface, trying to distribute it evenly. Bake the Nammoora for 35-45 minutes, until golden and crisp.
- Once out of the oven, and while still very hot, pour the cooled sugar syrup all over it. Let it stand for 10-15 minutes before slicing and eating. Sprinkle with crushed almonds if desired!
Nutrition
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.
