Generally, Nammoora is another word for ‘Basbousa’ but when we were in Palestine, this was Namoura for us: layers of fine, crispy filo pastry, with a sweet semolina filling, soaked in sugar syrup. Eating this fresh on the streets of Jerusalem is as good as it gets & I finally found a recipe that matches pretty close
For the Pie
- 500ml whole milk
- 50g white sugar
- 1/2 tsp vanilla extract
- 75g fine semolina
- 1 egg
- 125g butter
- 195g Filo pastry
For the Syrup
- 1/2 cup sugar
- 1/2 cup water
- In a pot over medium heat, bring the milk, sugar & vanilla to simmer, stirring constantly. Add the semolina and continue stirring until the mixture thickens into a custard. Remove from the heat, set aside 10 minutes.
- Lightly whisk the egg in a small bowl and add 1/2 cup of the warm custard mixture then add this mixture back into the custard pot, whisking well to combine. Mix in 15g of the butter. Set aside.
- Preheat oven to Gas Mark 4.
- Melt the remaining butter. Generously brush the base of the baking pan with the butter. Working with one sheet at a time, place a sheet in the base of the pan, brush with butter, and repeat until half of the filo has been used. Pour the custard over and smooth into an even layer.
- Repeat the filo layering & buttering until the remaining sheets are used. Roll any overhanging edges together, to make a border. Brush the top & border generously with butter. Cut into even squares
- Bake for 35-40 minutes, until filo is golden brown & puffed.
- Meanwhile, make the syrup: place sugar & water in a small saucepan and bring to boil for 10 minutes/ until thick enough to coat the back of a spoon. DO NOT STIR.
- When the pie is cooked, remove from the oven & pour syrup evenly over the top & border. Let stand 30 minutes, then slice & serve.