Before discovering Noha’s blog, Matters of the Belly, I didn’t know what Egyptian cuisine was. Shame on me! It is just fantastic and so authentic, with many flours and different textures.
So after several visits on Noha’s blog, I reached out to her because I was very excited about one specific recipe I wanted to feature on Food is all. She kindly accepted and we started discussing about her blog.
But as I started interviewing her, she told me “I am sorry, Laura, but I have a problem… you are asking me what is special about this recipe… it is a very good one, but it is not special for me and definitely not my best recipe”
I was so happy !! I was happy because she had understood Food is all’s concept, she had understood that my goal is to find not only the very best recipes, but also recipes that have a story… I would even say recipes that have a soul…
So Noha came back to me with her Nammoora recipe: Phillo pastry with semolina cream filling.
She explained to me she was raised in a strong cooking tradition and this recipe has been passed down from generation to generation in her family. It is also a very popular dessert in Egypt.
I have to admit I had never heard of Nammoora, but now, I can’t wait to taste it!
Why this Nammoora (phillo pastry with semolina cream filling) recipe?
Noha: “I chose this recipe because it is probably my favourite dessert out of all the wonderful sweets my mother used to make for us. The recipe was passed down to her from her own mother, and ever since, it was always the dish i would request every year when the holy islamic month of Ramadan comes. This month is when we fast during the day and then gather to eat a big feast at sunset, and is filled with traditional middle eastern sweets. Namoora was always my mother’s specialty, and so it always reminds me of her and brings back endless fond memories of massive family gatherings and togetherness.”
Photo credit ©Matters of the belly