Namoura is a Lebanese dessert that is rich and dense. Semolina cake is soaked in rose water flavored syrup to make a crispy on the outside, soft & creamy on the inside. It is an easy to make dessert that is flavorful and delicious.
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Namoura is a delicious semolina based dessert from Lebanon. It is popular in the Middle East and has different names in different countries. Palestinians call it Harriseh, Egyptians call it Basbousa and Persians call it Ravani (rhymes with my name :-)).
The recipes vary slightly based on the culture and traditions. Some add coconut and others don’t. Some use orange blossom water while others use rose water.
I love Lebanese cuisine because the recipes are flavorful with the addition of warm spices. Like in this vegetarian eggplant moussaka and Lebanese stew.
This easy Lebanese dessert recipe is made with semolina flour. Yes, the same flour that is used to make pasta. It gives the dessert a slightly dense but still a delightful texture.
Namoura is a very easy, no fuss dessert. An eggless semolina cake is doused with cool rose water (or vanilla) flavored sugar syrup while still hot. The resulting dessert is rich, crispy on the outside and creamy inside.
Traditionally it is served in small slices since it is a rich dessert. Great to make during the holidays and perfect to give as edible gifts to family and friends.
Why I love this recipe
- easy to make
- fragrant, flavorful and delicious
- crowd pleaser
- perfect holiday edible gift
- can be made vegan
Ingredients
The main ingredient for this namoura dessert recipe is Semolina flour. Alternately you can use fine sooji which is readily available in Indian or Asian groceries. You can also use farina instead of semolina in the recipe.
Next you will need granulated sugar. This is used in both the cake and the sugar syrup.
Plain Yogurt, preferably whole milk variety. Greek yogurt would be great as well.
Baking Soda reacts with the yogurt to leaven this cake.
The other ingredients you need are:
- Unsalted Butter
- Almonds – whole or slivered
- Rose water or vanilla extract
- Lemon juice
Instructions
Make Sugar Syrup: In a small saucepan over high heat, boil sugar and water until sugar is dissolved. Reduce the heat to a simmer, stir in lemon juice and rose water or vanilla extract. Simmer until thickened into a syrup, about 2 minutes. Remove from heat and set aside to cool.
Preheat the oven to 400°F. Brush 9″x13″ baking pan with melted butter.
Make Cake Batter: In a medium size mixing bowl, combine yogurt and baking soda. Mix well and set aside for 10 minutes until nearly doubled in size.
In a large mixing bowl, combine semolina flour, melted butter and sugar and stir well to combine.
Pour the yogurt over the semolina mixture and mix well to combine. Transfer the batter to the prepared pan and press into an even layer.
Use a knife to score the surface of the namoura on the diagonal into 2″ diamon-shaped pieces. Top each diamond in the center with an almond.
Bake until golden brown, 25~30 minutes.
Once done, remove the pan from the oven and place on a wire rack. Pour the cooled syrup evenly over the top of the hot namoura. Let cool completely (for at least 30 minutes to an hour) before cutting along the scored lines and serving.
Taste Test
Namoura is moist with just the right amount of sweetness, flavorful and very yummy!! Serve with some coffee or tea and Enjoy!!
Leftovers can be stored in an airtight container for up to 3 days at room temperature. Or store in the fridge for up to a week.
Tips
- Sooji or farina can be used instead of semolina flour.
- If you can source only the coarse variety of semolina or sooji, grind it in a blender or food processor until smooth.
- Plain Greek yogurt is great to use in this recipe. I would recommend to use whole milk but 2% will also work.
- Finely grated unsweetened coconut can be added for extra flavor and texture.
- Let namoura cool for at least 30 minutes before serving. This will give the cake a chance to soak up all of the syrup.
- High Altitude modifications to make:
- Reduce sugar to ⅔ cup in the cake batter.
- Reduce baking soda to 1¾ teaspoons.
More Middle Eastern recipes to try
- Jordanian rice pilaf
- Umm Ali with croissants
- Tabbouleh, Pita & Hummus Platter
- Mofo Gasy
- Motabel (smoky eggplant dip)
- Khabeesa (Oman pudding)
- Middle Eastern Date & Honey Cake
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Namoura
Ingredients
For the Syrup:
- 2 cups Sugar
- 1 tablespoon Fresh Lemon juice
- 1¼ teaspoons Rose water or Vanilla extract
For the Semolina Cake:
- 3 cups Semolina flour
- ¾ cup sugar
- ¾ cup (1½ sticks) Unsalted Butter, melted plus more for coating the pan
- 1 cup Plain whole milk Yogurt
- 2½ teaspoons baking soda
- ¼ cup Slivered Almonds
Instructions
Make the Sugar Syrup:
- In a small saucepan over high heat, boil sugar and 1 cup of water stirring until sugar is dissolved. Reduce the heat to a simmer, add lemon juice and rose water and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from heat and set aside to cool.
- Preheat the oven to 400°F. Brush 9″x13″ baking pan with melted butter .
Make Cake Batter:
- In a medium bowl, combine yogurt and baking soda — mix well and set aside for 10 minutes until nearly doubled in size.
- In a large mixing bowl, combine semolina, melted butter and sugar and stir well to combine. Set aside.
- Pour the yogurt over the semolina mixture and mix well to combine. Transfer the batter to the prepared pan and press into an even layer.
- Use a knife to score the surface of the namoura on the diagonal into 2″ diamon-shaped pieces. Top each diamond in the center with an almond.
- Bake until golden brown, 25~30 minutes.
- Place the baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool completely before recutting along the scored lines and serving.
Notes
- Sooji or farina can be used instead of semolina flour.
- If you can source only the coarse variety of semolina or sooji, grind it in a blender or food processor until smooth.
- Plain Greek yogurt is great to use in this recipe. I would recommend to use whole milk but 2% will also work.
- Finely grated unsweetened coconut can be added for extra flavor and texture.
- Let namoura cool for at least 30 minutes before serving. This will give the cake a chance to soak up all of the syrup.
- Leftovers can be stored in an airtight container for up to 3 days at room temperature. Or store in the fridge for up to a week.
- High Altitude modifications to make:
- Reduce sugar to ⅔ cup in the cake batter.
- Reduce baking soda to 1¾ teaspoons.
Mayuri Patel
A delicious looking dessert which I’ve not heard of but would love to try it. Will miss you for the few months you’ll be away. Wishing you all the best for your move.
themadscientiststskitchen
Bookmarking it is yum and just right for the time when you have guests. Good Luck Pavani do come back soon.
Vaishali
All the best with your move , hope to see you soon ! And this dessert looks fantastic , yes a cousin of Basbousa !
Harini
Good luck with the move Pavani. And I am scared of the amount of sugar that goes in there. But I am sure the result is awesome!
Priya Suresh
All the best with your move, and this dessert looks absolutely gorgeous and incredible to enjoy after a meal.
Srividhya
Good luck with the move and lovely pick. Those semolina cakes are awesome.
Chef Mireille
wow that looks awesome and good luck with the move!
Sapana
Namoura looks and sounds exactly like the basbousa . Love the beautiful texture you got there.
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