For Amanda Saab, the flavors of Ramadan are baked into sweet, tender bites of namoura. Her Lebanese grandmother used to make the cake, folding together frothy, aerated yogurt and semolina flour. Now Ms. Saab makes it the same way, soaking the cake in a floral-scented sugar syrup while it's still warm from the oven, and cutting it into diamond-shaped pieces.
“While I'm not consuming food all day, I'm thinking about food,” said Ms. Saab, a social worker who lives near Detroit. “Not about how I'm missing out, but about how to make the best thing to fulfill everyone's cravings after a long day of fasting.”
Read Full Article »