ニューヨーク・タイムズのインスタグラム(nytimes) - 6月1日 07時06分

#Ramadan began on Friday evening in the U.S., and on Saturday in other parts of the world. For 30 consecutive days, many of the 1.8 billion Muslims around the world will fast, eating each evening after the sun goes down and squeezing in a predawn meal before it rises again. For home cooks, who often take turns hosting an evening meal or sharing their homemade food at community centers and mosques, the month offers a time to shine. Here, Amanda Saab, a social worker who lives near Detroit, baked a riff on her Lebanese grandmother's recipe for #namoura, a cake made from semolina flour and soaked in syrup while it's still warm. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda. For finishing touches, Amanda soaked the cake in a floral-scented sugar syrup and cut it into diamond-shaped pieces. Visit the link in our profile to get the @nytfood recipe for namoura, photographed here by @melinahammer.

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