Name: Semolina Walnut Cake (Namoura)
Yield: Serves 12–15
Cuisine: Middle Eastern
Ingredients: Tahina or butter, for greasing; 1 quantity Qatir, using a 1-to-1 ratio of sugar to water; Blanched almonds; 1 teaspoon cinnamon; 3 tablespoons powdered milk; 1 teaspoon baking powder; 1 cup cold water; ½ cup (115 grams) butter or ghee, melted; 1½ cups (340 grams) sugar; 3 cups (525 grams) coarse semolina; 1 cup (120 grams) walnuts, finely chopped

Preparation info

Serves
12–15

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This recipe is adapted from one given to us by the daughters of the famous Khan Younis confectioner, Abu Assi. Don’t be tempted to swap Cream of Wheat for the semolina: the final result will not be the same.

Traditionally ghee (clarified butter, or samna in Arabic) would be used in this rather than butter, as it does not require refrigeration.