Cream Namoura
A semolina sweet with ashta, known as namoura.
This is a creamy semolina cake or sweet dessert called namoura.
Like a semolina cake with cream filling or topping.
Namoura is usually soaked in syrup after baking.
Ingredients
- 1200 g ashta
- 400 g ghee
- 1½ cups sugar syrup
- 1 package phyllo pastry sheets
- 1½ cups Aleppo pistachios
- chopped pistachios, for garnish
- spray bottle
- parchment paper
- ruler
Instructions
- Prepare the ashta in a mixing bowl and mix it with the Aleppo pistachios, if using.
- Grease the baking tray with ghee using the spray bottle or any suitable method, then line it with parchment paper or an equivalent to prevent sticking.
- Lay out the phyllo pastry sheets on the work surface and cover them with a damp kitchen towel so they do not dry out.
- Arrange layers of phyllo pastry sheets in the baking tray, brushing each layer with ghee between the layers.
- Spread the ashta evenly over the layers in the baking tray.
- Fold the excess edges inward or trim them without spoiling the shape of the baking tray.
- Cover the ashta with the edges or the remaining phyllo pastry layers in the baking tray.
- Place the baking tray in the freezer for about 15 minutes, until the ghee firms up and cutting is easier.
- Using the ruler and utility knife, cut the baking tray into diamonds or squares, as desired.
- Pour the remaining ghee over the baking tray before baking.
- Preheat the oven to 180°C with bottom heat only.
- Place the baking tray on the lowest rack in the oven and bake until the bottom is cooked.
- Move the baking tray to a higher rack in the oven and switch the oven to top heat only until the top is browned.
- Remove the baking tray from the oven while it is hot.
- Pour room-temperature sugar syrup over the hot baking tray.
- Leave the baking tray to cool for at least 2 hours before serving.
- Garnish the baking tray with chopped Aleppo pistachios.