It’s a Basbousa/Nammoura

I was inspired by fellow blogger Ekhlas about trying a Middle Eastern dessert called basbousa. Being in the lovely and diverse city of Toronto, I was able to easily track down a Middle Eastern store to purchase one of these sweets. However, they called them nammoura.

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Nammoura

Apparently basbousa and nammoura are the same thing, but basbousa is the Arabic term and nammoura is the Lebanese word for this little semolina syrup-infused cake. But what’s in a name? Whether it be basbousa or nammoura, either one equates to this yummy cake garnished with almonds on top.

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As a first time sampler, I found the sticky cake to have a lightly crispy top crust and a softer, chewier body. I could definitely taste the honey and shredded coconut which is what gives it that chewy texture. I could also taste the aromatic flavours of the rose water which helps to brighten up the otherwise dense cake.

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Based on recipes I’ve found (including Ekhlas), this cake seems quite easy to make. I think the most difficult part would be waiting for it to finish baking before you can savour the fragrantly sweet flavours.

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