Namoura

A Middle Eastern or Lebanese semolina cake, namoura (or namoora) is a classic recipe that comes together with very little effort and is soaked with a fragrant sugar syrup. Also known as basbousa, this is a wonderfully decadent dessert that’s very hard to resist but very easy to make, no mixer required!

Jump to:

• What is namoura dessert?
• Why should I make this namoura recipe?
• Ingredients you need to make Lebanese semolina cake:
• How to make a Middle Eastern sugar syrup:
• Steps to make basbousa cake:
• Storing leftover namoura:
• Make ahead instructions:
• Recipe tips and tricks:
• Recipe FAQs:
• For more classic Middle Eastern desserts:
• Namoura

What is namoura dessert?

Namoura is also known as basbousa in Egypt and hareesa in Palestine. It’s a really commonly enjoyed dessert, especially in Ramadan. It basically consists of semolina that’s moistened with yogurt and a few other ingredients, baked and soaked with a sugar syrup. The semolina gives the cake such a unique texture, a little spongy and moist that perfectly soaks up the sugar syrup.

Why should I make this namoura recipe?

• It’s a simple batter, that comes together without a mixer.
• As long as you have semolina, the rest of the ingredients are basic ingredients you probably already have at home.
• It holds up very well over at least 5 days, since the syrup keeps the cake moist.
• This is an eggless semolina cake so could be great for anyone who has allergies.

Ingredients you need to make Lebanese semolina cake:

Semolina: I like using mostly coarse but with a little fine semolina mixed in. You can use all coarse semolina if you prefer. I make my own fine semolina by briefly pulsing coarse semolina in a food processor until powdery.

Baking powder and baking soda: A combination of both gives my preferred lift and lightness.

Salt: Just a pinch for flavor

Butter: You can also use ghee, I find it easier to use melted butter

Yogurt: Full fat preferred!

Tahini: Just a little to brush the pan with so that the namoura doesn’t stick. This is traditional, but you can always use melted butter or oil instead!

Sugar: Not too much, as most of the sweetness will come from the sugar syrup soak.

Vanilla: A hint for flavor.

Almonds: It’s tradition to top the basbousa with blanched almonds, they get all toasty and perfect in the oven. If you have a nut allergy, you can leave these out!

Some people like basbousa with shredded coconut, I personally prefer it without. If you want to, you can add 1/2 cup of dry shredded coconut to the ingredients.

How to make a Middle Eastern sugar syrup:

You’ll need sugar, water, lemon juice, rosewater and orange blossom water. If you can’t find orange blossom water, just replace with more rosewater.

• In a medium saucepan on medium high heat, combine sugar, water and lemon juice. Stir just to combine then let it be. If sugar isn’t dissolving you can stir a couple times but as soon as it starts to boil, stop stirring. 
• Bring to a boil, then reduce heat to low and let simmer for 10 minutes. Remove from stove immediately once 10 minutes is over. It should have thickened to the consistency of maple syrup.
• Once off the heat, stir in rose water and orange blossom water, and transfer to a container to cool.

Leftover simple syrup will last a couple of weeks tightly covered in the fridge!

Steps to make basbousa cake:

1. In a large bowl, mix together coarse and fine semolina with the melted butter. Stir to thoroughly coat the semolina with butter, use your hands to work the butter into the mixture.
2. Cover with plastic wrap, and let the semolina mixture rest at room temperature for at least 4 hours and preferably overnight. This will stop the semolina from being grainy and crumbly, it’ll become fluffier as it absorbs the liquid. If you are in a rush, you can cut down the resting time but I’d still advise at least an hour, and the longer you have the better!
3. After the resting period, add baking powder, baking soda, and salt to the semolina. Set aside.
4. In another medium bowl, whisk together the yogurt, the sugar, and the vanilla extract until smooth and combined.
5. Add the yogurt mixture to the semolina, and use a spatula to mix well, smoothing out any lumps.
6. Preheat oven to 350 F (180C). Brush the tahini onto the base of a 13×9 pan (or grease with pan spray or butter and flour). Pour the semolina mixture onto the base and smooth out with a spatula.
7. Using a sharp knife, cut little diamond shapes into the bars (see the video for a demonstration). Top each diamond with a blanched almond, pressing down slightly to get them to stick.
8. Bake in the middle rack of the oven for 35-45 minutes until deep golden brown. If you can, lift up a small piece on the edge to make sure the namoura is cooked through on the base as well.
9. As soon as the semolina cake is out of the oven, pour the sugar syrup all over the hot namoura. You can choose not to use all of the sugar syrup you prepared if you want it a little less sweeter, but I use the whole thing. It will seem like a lot but it’ll soak into the namoura as it sits, giving it that signature texture.
10. Let the namoura sit for at least an hour at room temperature to soak up the syrup before cutting into bars along the diagonal lines you scored. Enjoy!

Storing leftover namoura:

Leftovers will last at room temperature tightly covered for at least 5 days. To store for even longer, you can refrigerate for up to 10 days, these keep really well!

Make ahead instructions:

You can make the sugar syrup in advance and store in the fridge for at least 10 days. Namoura is actually great to make in advance, because you’ll give the semolina batter time to rest. Try making the batter the night before, and baking it up the next day.

Recipe tips and tricks:

• Don’t skimp on the resting time for the semolina and butter! It’ll make sure the semolina goes from grainy and coarse to light and fluffy.
• Make sure you start checking the pan at 35 minutes. You don’t want to overbake these so they don’t dry out, but you also want to make sure the bottom is golden brown and baked so they don’t fall apart.
• Score the pan well before baking so that you can easily cut these into their signature diamond shape once out the oven.

Recipe FAQs:

For more classic Middle Eastern desserts:

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