Namoura

Begin by making the filling. Over medium heat, combine the milk and sugar in a saucepan. Stir until the sugar dissolves. Add the semolina flour, whisking continuously until the mixture thickens. Once off the heat, add vanilla and ‘eshta’/ricotta and whisk until thoroughly combined. Set aside to cool.

Next, prepare the syrup. Combine sugar and water in a saucepan. Stir to mix, then place on medium heat until sugar dissolves. Simmer the mixture for about 10 minutes until slightly syrupy. Add the squeeze of lemon and stir in vanilla. Pour into a jar and set aside to cool.

Preheat your oven to 375 degrees F and generously butter a 13”x 9” baking dish. Lay down 12 of the 20 phyllo sheets, brushing each layer with melted butter.

Give the cooled semolina filling a whisk to loosen it slightly, then spread it onto the phyllo base, leaving just a small border around the edges.

Top with the rest of the phyllo sheets, again brushing each layer with melted butter. Slice into diamonds diagonally (you don’t have to slice all the way down). Place the whole tray in the freezer for about 10 minutes before slicing to make the process easier.

In a small saucepan, melt the ghee over medium heat, and continue to heat it until scorching hot. While still hot, pour it onto the Nammoora’s surface, trying to distribute it evenly. Bake the Nammoora for 35-45 minutes, until golden and crisp.

Once out of the oven, and while still very hot, pour the cooled sugar syrup all over it. Let it stand for 10-15 minutes before slicing and eating. Sprinkle with crushed almonds if desired!