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Namoora

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Ingredients

Adjust Servings:
1 tbsp tahini
2 cup farina cereal- dried
1 cup sugar- white
2 tsp baking powder
1 cup yogurt- plain
1 tbsp butter- softened
12 almond- blanched and halved
2 cup water
1 tsp lemon juice
1 tbsp butter

Nutritional information

286
calories
62.6 g
carbohydrates
3.6 g
protein
2.9 g
fat
85 mg
sodium
5 mg
cholesterol

Namoora

Features:
  • Sweet
  • Veg
Cuisine:
    • 35 mins
    • Serves 6
    • Easy

    Ingredients

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    There is the piece of goodness you’ve probably heard about. An argument can be made for calling it ‘wonderful’ but it has a name already and you probably know it by that name – Namoora or Basboosa.

    Here’s what this hype is all about; for one, it is a very delicious and nutritious meal, so no surprises there that you would find it in many Asian homes. As a matter of fact, Namoora is served to important guests in China.

    You would love this delectable meal even more when you find out that there is little or no hassle when preparing this meal, and you would find this article helpful in achieving that.

    Health Benefits

    Namoora is sweet, delicious and nutrient filled. It houses virtually most of the essential nutrients the body needs to stay healthy and they are in the right diet proportion too. Carbohydrate, an energy giving food, is present in the recipe and its intake will ensure that the body gets its energy need. Note that energy composition of the body will determine how well it runs its metabolic activities.

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    How to make Namoora

    • Spread tahini in a baking dish. Mix in a bowl farina cereal, sugar, baking powder, yogurt, 1 tbsp butter with your hands to make the dough soft and smooth.
    • Spread dough on the already prepared tahini in the baking dish and keep in a room temperature for just 3 hours.
    • Cut with a knife the dough into 16 squares and top with almond one after the other.
    • Bake in oven for 30 minutes, sprinkle lemon juice, butter, and serve when it turns golden brown.
    • Enjoy

    Trivia

    Yoghurt has been very popular around the world today. At a point in time in Egypt, it was referred to as food of the gods.

    Farida Najmi

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