Vegetable shortening (to grease pan)
4 cups farina (same as Cream of Wheat [tm])
1 1/4 cups melted butter (2 1/2 sticks)
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cups plain yogurt
1/2 cup blanched almonds
Preheat oven to 400˚F.
Put the butter in the microwave-safe bowl, and heat 15 seconds at a time until mostly melted.
Mix farina, sugar and butter in a bowl.
Mix the baking soda and baking powder, then stir into the yogurt in another bowl. When mixed, add it to the farina mixture and blend together.
Grease the baking pan with a little shortening (or, to make it more authentic, 2 tablespoons tahini, which is sesame paste) and pour the batter in. (As an option, you can drizzle the top with 2 tablespoons of yogurt.)
Using a knife, score the top of the batter into medium-sized rectangles — or to be a bit fancier, try diamond shapes! (You’ll probably make 12-16 pieces.) Place a blanched almond in the middle of each piece.
Using your oven mitts, put the pan into the oven and bake for 30 minutes or until it’s brown on top.
When Namoura is done, take it out of the oven. Let it cool for 10 minutes .