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

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Prep Time: 15

Cook Time: 30

Total Time: 1 45

Course: Dessert

Cuisine: lebanese, middle eastern

Servings: 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

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