Namoora (Basboosa)

Prepare the Pan: Line a 9x13-inch glass baking dish with aluminum foil, ensuring it extends slightly over the edges for easy removal. Generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan, creating a thin, flavorful base. (5 minutes)

Combine Dry Ingredients: In a large bowl, whisk together the farina cereal, 1 1/2 cups of sugar, and baking powder until well combined. This ensures even distribution of the baking powder for a consistent rise. (3 minutes)

Incorporate Wet Ingredients: Add the yogurt and 1 tablespoon of softened butter to the dry ingredients. Gently mix with your hands until a smooth dough forms. Avoid overmixing, as this can result in a tough texture. (7 minutes)

Shape and Rest: Spread the dough evenly into the prepared baking dish. Pat the surface smooth to create a uniform thickness. Cover the dish with foil, and allow it to stand at room temperature for 2 hours. This resting period allows the farina to absorb the yogurt, resulting in a moist and tender cake.

Score and Garnish: After resting, use a sharp knife to cut the dough into 16 equal squares. Gently push an almond half into the center of each square, adding a touch of elegance and nutty flavor. (5 minutes)

Bake: Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven until the dessert is set and the top is lightly golden brown, approximately 30 minutes. Keep a close eye on it to prevent burning. (30 minutes)

Prepare the Syrup: While the dessert is baking, prepare the syrup. In a saucepan, combine 2 cups of sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. (8 minutes)

Infuse and Finish Syrup: Stir in the lemon juice and boil the syrup for 5 minutes, allowing it to slightly thicken. Remove from heat and stir in the butter and orange flower water until well combined. The orange flower water adds a delicate floral aroma that complements the other flavors. (7 minutes)

Soak and Cool: As soon as the dessert comes out of the oven, pour the hot syrup evenly over the top. The syrup will be quickly absorbed, infusing the cake with moisture and sweetness. Let cool for 1 to 2 hours to allow the syrup to fully absorb before serving. This step is crucial for achieving the desired texture and flavor. (120 minutes)