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Namoura squares on a grey plate


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 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Course: Dessert
Cuisine: lebanese, middle eastern
Servings: 30 pieces


For the Syrup:

  • 2 cups Sugar
  • 1 tablespoon Fresh Lemon juice
  • 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
  • teaspoons baking soda
  • ¼ cup Slivered Almonds


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.


  • 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.


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
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