Namoura

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 10 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the lemon juice.

   💡The lemon keeps the sugar from crystallizing again.
3. 3
   Cool completely.

   💡Cold syrup on a hot pastry soaks in evenly.

To assemble

1. 4
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Mix the semolina, sugar, yogurt, oil and baking powder into a smooth batter.
3. 6
   Let the batter rest for 20 minutes so the semolina absorbs the liquids.
4. 7
   Spread the tahini over the bottom and sides of the pan, pour in the batter and smooth the top.

   Baking pan
5. 8
   Score diamonds and place an almond in the center of each.

   Knife
6. 9
   Bake 25–30 minutes, until the cake is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 10
   Take out of the oven and immediately pour the syrup over the hot cake. Let soak at least 30 minutes.

   ⚙ Syrup on a Hot Cake

   💡The syrup soaks into the cake only while it's hot: pour it as soon as it comes out of the oven, slowly and over the whole surface.