Namurrah or harriseh

Yield: 12 Servings

Ingredients:

2 c Cream of Wheat plain dry
2 c Yogurt low fat or non fat -plain
2 c Sugar
2 ts Baking powder
2 ts Vanilla
1/2 c Almonds slivered or sliced
1 c Coconut shredded (opt)
1 c Sugar
1/2 c Water
1 ts Orange Blossom Water (opt)
1 tb Lemon juice In large bowl combine dry cream of wheat with yogurt
2 c sugar

Instructions:

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 c sugar and 1/2 c 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. Orange blossom water can be found in specialty stores.