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    Home » Dessert » Lebanese Namoura

    Lebanese Namoura Cake Recipe

    Published: Dec 21, 2022 by Pavani · 11 Comments

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    Namoura is a Lebanese dessert that is rich, juicy and decadent. Semolina cake is soaked in a rose syrup flavored syrup to make this amazing sweet treat.

    What I love about this recipe is how easy it is to make and the lovely texture. It is crispy on the outside, soft & creamy on the inside. Perfect baked goodie to make during the holidays as edible gift.

    Grey plate with a stack of semolina cake squares topped with almonds.

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    Table of contents

    • About the Recipe
    • Why I love this recipe
    • Ingredients
    • Instructions
      • Make Sugar Syrup
      • Make the Cake batter
      • Bake and Make Namora
      • Taste Test
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Namoura aka namora or namura 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 nammoura recipe varies slightly with the culture and traditions of the region it is made in. 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.

    Baking sheet with squares of namoura.

    This easy Lebanese dessert recipe is made with semolina flour. Yes, the same flour that is used to make pasta. After soaking the semolina cake in sugar syrup, dessert has a slightly dense but still a delightful texture.

    Namora is a very easy, no fuss dessert. An eggless semolina cake is doused with cool rose water (or vanilla) flavored sugar syrup while it is 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 recipe to make
    • fragrant, flavorful and delicious
    • crowd pleaser
    • perfect holiday edible gift
    • easy to make vegan

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this namora dessert:

    • 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.
    • granulated sugar
    • Plain Yogurt, preferably whole milk variety. Greek yogurt would be great as well.
    • Baking Soda reacts with the yogurt to leaven this cake.
    • Unsalted Butter
    • Almonds - whole or slivered
    • Rose water or vanilla extract
    • Lemon juice
    Ingredients needed - details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make namoura dessert:

    Make Sugar Syrup

    In a small saucepan over high heat, boil sugar and water until sugar is dissolves. Reduce the heat to a simmer, stir in lemon juice and rose water or vanilla extract. Simmer until thickened into a syrup. Remove from heat and set aside to cool.

    Preheat the oven to 400°F. Brush 9"x13" baking pan with melted butter.

    Making sugar syrup.

    Make the 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.

    Baking soda added to yogurt and the frothy mixture.

    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.

    Mixing dry and wet ingredients for the semolina cake and spreading in the baking pan.

    Use a knife to score the surface of the nammoura on the diagonal into 2" diamond-shaped pieces. Top each diamond in the center with an almond.

    cake batter evenly spread in a baking pan, scored and topped with whole almonds.

    Bake and Make Namora

    Bake until golden brown. 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 before cutting along the scored lines and serving.

    Side by side photo of baked cake before and after soaked with sugar syrup.

    Taste Test

    Namora 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.

    Grey plate with a stack of namoura squares topped with almonds.

    Expert Tips

    • Use Sooji or farina instead of semolina flour to make the cake.
    • 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.
    • Add ½ cup of unsweetened coconut 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.

    You might also like

    Here are few more Middle Eastern recipes that you might like:

    • White ramekins with baked Oum ali.
      Umm Ali with Croissant | Video
    • Jordanian Rice Pilaf Recipe | Vegetarian Mansaf
    • 2 White plates stacked with pancakes
      How to make Mofo Gasy | Video Recipe
    • Qatar -- Motabel (Smokey Eggplant & Tahini dip)
    Baking pan with Namora slices.

    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 @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Namoura squares on a grey plate

    Namoura

    Namoura is a easy to make Lebanese dessert. Rich and dense with semolina cake doused in rose water flavored sugar syrup. It is a great make ahead dessert.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 1 hour hr 45 minutes mins
    Course: Dessert
    Cuisine: lebanese, middle eastern
    Servings: 30 pieces

    Ingredients

    For the Syrup:

    • 2 cups Sugar
    • 1 cup Water
    • 1 tablespoon Fresh Lemon juice
    • 1¼ teaspoons Rose water or Vanilla extract

    For the Semolina Cake:

    • 1 cup Plain Yogurt, preferably whole milk
    • 2½ teaspoons Baking soda
    • 3 cups Semolina flour
    • ¾ cup Sugar
    • ¾ cup (1½ sticks) Unsalted Butter, melted plus more for coating the pan
    • ¼ cup Slivered or Whole Almonds

    Instructions

    Make the Sugar Syrup:

    • In a small saucepan over high heat, boil sugar and 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.
      2 cups Sugar, 1 cup Water, 1 tablespoon Fresh Lemon juice, 1¼ teaspoons Rose water or Vanilla extract
    • 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.
      1 cup Plain Yogurt, preferably whole milk, 2½ teaspoons Baking soda
    • In a large mixing bowl, combine semolina, melted butter, sugar, melted butter and stir well to combine. Set aside.
      3 cups Semolina flour, ¾ cup Sugar, ¾ cup (1½ sticks) Unsalted Butter, melted plus more for coating the pan
    • 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.
      ¼ cup Slivered or Whole Almonds
    • 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.

    Video

    Notes

    • Use Sooji or farina instead of semolina flour to make the cake.
    • 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.
    • Add ½ cup of unsweetened coconut 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.

    Nutrition

    Serving: 1piece | Calories: 146kcal | Carbohydrates: 41g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 96mg | Potassium: 51mg | Fiber: 1g | Sugar: 19g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Mayuri Patel

      June 27, 2017 at 10:38 pm

      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.

      Reply
    2. themadscientiststskitchen

      June 28, 2017 at 5:44 am

      Bookmarking it is yum and just right for the time when you have guests. Good Luck Pavani do come back soon.

      Reply
    3. Vaishali

      July 01, 2017 at 12:36 am

      All the best with your move , hope to see you soon ! And this dessert looks fantastic , yes a cousin of Basbousa !

      Reply
    4. Harini

      July 01, 2017 at 11:20 am

      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!

      Reply
    5. Priya Suresh

      July 02, 2017 at 5:01 pm

      All the best with your move, and this dessert looks absolutely gorgeous and incredible to enjoy after a meal.

      Reply
    6. Srividhya

      July 12, 2017 at 1:49 am

      Good luck with the move and lovely pick. Those semolina cakes are awesome.

      Reply
    7. Chef Mireille

      July 12, 2017 at 11:35 pm

      wow that looks awesome and good luck with the move!

      Reply
    8. Sapana

      August 24, 2017 at 7:55 am

      Namoura looks and sounds exactly like the basbousa . Love the beautiful texture you got there.

      Reply
    9. love spells

      September 29, 2017 at 9:34 pm

      Hi,I log on to your blogs named "Namoura (Lebanese Semolina Dessert Recipe) - Cook's Hideout" daily.Your writing style is witty, keep doing what you're doing! And you can look our website about love spells.

      Reply
    10. Roger J. KARAM

      December 15, 2021 at 6:32 am

      That's a very good recipe. Just one note. Tahini, sesame paste, could be used for coating the pan. It will not let the batter stick on the pan, plus it will add a special flavor to the Namoura, a matter that will make it even more Lebanese!

      Reply
      • cookshideout

        December 15, 2021 at 5:58 pm

        Thank you so much for the tip on using tahini to coat the pan.

        Reply

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