harissa or namoura or basbousa
This is my aunt's recipe, which my mom swears on. it's v good.
if you add coconut i think the name changes but honestly i have no clue what to call this it depends on who i'm talking to.
NOTE: This recipe is a WIP i only got instructions until "let it rest for 1 hour"...going to try it this weekend to see how long to bake for and at what temp
- 1 cup
- 1 cup
- 1/2 cup
- Fine semolina
- 2 cups
- baking powder
- 2 teaspoons
- baking soda
- 1/4 teaspoons
- 1/2 teaspoon
- unsalted butter
- 2 sticks
- enough to line the baking sheet
- Medium bowls
- Half size sheet pan
- Mix the yogurt, sugar, milk, and baking soda in a bowl, until no lumps of yogurt are visible
- In another bowl, mix the semolina, baking powder, and salt.
- Add melted butter to the bowl with the semolina. Mix well. make sure there are no dry lumps.
- Mix the semolina mixture into the yogurt mixture
- Pour the mixture into a baking sheet greased with tahini
- Spread it and let it sit for an hour for the semolina to hydrate
- 20 minutes before baking, preheat your oven to 400F
- Feel free to top with halved or slivered almonds
- Bake for 25 minutes, or until the top is a light gold color
- After taking it out, cover with some simple syrup. About a cup, but up to you. Make sure it is cold or room temperature.