• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Matters of the Belly
  • Home
  • Recipes
  • About
  • Contact
You are here: Home / Sweet / Namoura

Namoura

May 30, 2023 by Noha

Jump to Recipe Print Recipe

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.

Table of Contents

  • What is namoura?
  • Tips
  • Ingredients
  • Instructions
  • Equipment
  • Serving Suggestions
  • Substitutions
  • FAQs:
  • Namoura

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

Namoura with Phyllo Pastry & Creamy Semolina
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine Egyptian, lebanese
Servings 9
Calories 436 kcal

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

Calories: 436kcalCarbohydrates: 62gProtein: 7gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 53mgSodium: 321mgPotassium: 136mgFiber: 1gSugar: 29gVitamin A: 403IUCalcium: 77mgIron: 2mg
Keyword Namoura
Tried this recipe?Let us know how it was!
Noha
Noha

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.

Filed Under: Sweet

Previous Post: « Konafa Cake
Next Post: Honey & Pear Olive Oil Cake »

Primary Sidebar

Avatar photoMy 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. Read More…

Mint Yogurt Sauce – Lebanese Yogurt Dip

Mexican Milanesa Chicken (Pollo a la Milanesa)

Harissa Roasted Chicken

Comforting Chicken And Rice Soup

Old-school Apple Pie

Carrot, Ginger & Coconut Soup

How to make your own Granola

Mediterranean Vegetable Frittata

Simple Mango Lassi

Categories

Footer

  • About
  • Contact
  • Privacy Policy
  • Opt-out preferences

Copyright © 2023·

Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}