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Namurrah or Harriseh

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups cream of wheat cereal
plain, dry
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2 cups yogurt
low fat or non fat, plain
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2 cups sugar
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2 teaspoons baking powder
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2 teaspoons vanilla extract
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½ cup almonds
slivered or sliced
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1 cup coconut
shredded, optional
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1 cup sugar
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½ cup water
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1 teaspoon orange blossom water
optional
*
1 tablespoon lemon juice
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Ingredients

Amount Measure Ingredient Features
473 ml cream of wheat cereal
plain, dry
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473 ml yogurt
low fat or non fat, plain
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473 ml sugar
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1E+1 ml baking powder
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1E+1 ml vanilla extract
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118 ml almonds
slivered or sliced
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237 ml coconut
shredded, optional
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237 ml sugar
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118 ml water
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5 ml orange blossom water
optional
*
15 ml lemon juice
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Directions

In large bowl, combine dry cream of wheat with yogurt, 2 cup sugar, baking powder and vanilla.

If desired, add coconut. Stir until thoroughly blended.

Pour into greased or sprayed cake pan.

Sprinkle with almonds.

Bake at 425 until golden brown. While baking, heat 1 cup sugar and ½ cup water to boiling on stove.

Allow to boil long enough to come to a thin syrup.

Remove from heat. Stir in 1 lemon juice and orange blosom water.

When cake is still warm, pour syrup over top.

Serve warm or cold. Delicious with hot tea.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 25817% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 20mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 1%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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