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Namura (Farina Diamonds) (D, TNT)
Source: "Secrets of Cooking Armenian/Lebanese/Persian," by Linda Chirinian
Serves: 18-20

3 cups sugar
1-1/2 cups water
2 tbsp. lemon juice

3 cups farina/cream of wheat
1 cups sugar
1 cups plain yogurt
4 tbsp. unsalted butter, melted and slightly cooled
3 tbsp. orange blossom water
1 tbsp. rose water
2 tsp. baking powder
3 tbsp. tahini/tehini/techina (sesame seed paste)
Pine nuts or slivered almonds

Make Syrup:
Heat 3 cups of sugar and water to boiling, stirring often to dissolve sugar. Boil 10 minutes.

Remove from heat and add lemon juice. Cover and set aside to cool.

Make Namura:
In a large mixing bowl, mix farina/cream of wheat, sugar, yogurt, butter, orange and rose waters, and baking powder together. Grease 11" round or 13"x9" rectangular pan with tahini. Spread mixture into pan and smooth out evenly. Cover and refrigerate overnight (very important!).

In the morning, preheat oven to 350°F (180°C) and take mixture out of refrigerator.

Cut into diamond shapes or squares, place one pine nut or almond in middle of each shape, and press down slightly so they don't float away later when syrup is poured over them.

Bake at 350°F (180°C) for about 45 minutes, or until golden brown.

Remove to rack. Pour cooled syrup over hot namura and let stand to cool completely.

Recut and remove to serving dish. Serve at room temperature or chilled. Keeps for 10 days covered in refrigerator.

Posted by Shoshana L. Boublil

Nutritional Info Per Serving: N/A