Recipe - Namurrah Or Harriseh

2 cup Cream of Wheat, plain, dry
2 cup Yogurt, low fat or non fat
plain
2 cup Sugar
2 teaspoon Baking powder
2 teaspoon Vanilla
One half cup Almonds, slivered or cut or sliced up
1 cup Coconut, shredded (opt)
1 cup Sugar
One half cup Water
1 teaspoon Orange Blossom Water (opt)
1 tablespoon Lemon juice

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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini