Combine 1¼ cups of water with the gourgane flour and salt in a blender and puree until smooth. Pour 1½ cups of water into a medium saucepan, bring to a simmer, and slowly whisk in the gourgane mixture. Cook over low heat for 1 hour, covered, stirring often, making sure not to brown the bottom of the pan. Transfer the mixture to a food processor and pulse with the lemon oil, olive oil, and Tabasco sauce; season with pepper. While still hot, pour into an 8½ × 4½-inch loaf pan and using a small offset spatula, spread the top into an even layer. Refrigerate for 2 hours, or until firm. Turn the mixture onto a cutting board and cut into 1-inch squares; store, chilled.