Namoura

This fragrant syrup soaked semolina dessert is a Middle Eastern classic. It's absolutely delicious and actually really simple to make!

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 10 minutes

Cook Time 35 minutes

Resting time 4 hours

Servings bars

Calories 185kcal

Author Farah Abumaizar

Ingredients

2 1/2 cups coarse semolina 400 g
1/2 cup fine semolina, see notes 80g
2/3 cup unsalted butter, melted 160g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup yogurt 300g
3/4 cup white sugar 150g
1/2 teaspoon vanilla extract
2 tablespoon tahini, for greasing the pan (or butter/flour)
blanched whole almonds for topping

For the sugar syrup:

2 1/2 cups white sugar 500g
1 1/4 cups water
squeeze of lemon juice
1 1/2 tablespoon rose water
1 1/2 tablespoon orange blossom water

Instructions

For the sugar syrup:

In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. 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 it 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 until it's time to pour it onto the namoura.

For the namoura:

In a large bowl, mix together coarse and fine semolina, and pour on the melted butter. Stir to thoroughly coat the semolina with the butter, you may find it easier to work this in with your hands a little. Cover the bowl with plastic wrap, and set aside to rest for minimum 1 hour but preferably 4 hours-overnight at room temperature. This will stop the semolina from being grainy and crumbly, it'll become fluffier as it absorbs the liquid.
Preheat oven to 350 F (180C). Once the semolina has soaked up the butter, add the baking powder, baking soda, and salt, and stir to combine. Set aside.
In another medium bowl, whisk together the yogurt, the sugar, and the vanilla extract until smooth and combined.
Add the yogurt mixture to the semolina, and use a spatula to mix well, smoothing out any lumps.
Brush the tahini onto the base of a 13x9 pan (or grease with pan spray or butter and flour). Pour the semolina mixture onto the base and smooth out with a spatula.
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.
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.
As soon as the namoura 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.
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!

Video

Notes

You can also use all coarse semolina. If you want to use a mix of coarse and fine like I did, either purchase both or use a food processor to pulse coarse semolina into a fine powder and use in place of the fine semolina.

You can make the sugar syrup in advance, it'll last at least two weeks in the fridge.

You can also make the namoura batter the night before baking, and let it rest. Bake the next day.

If you want to add coconut to this (a lot of basbousa recipes commonly add coconut) add 1/4 cup of dried coconut to the dry ingredients when mixing.

The reason we rest the semolina and butter mixture is so that it soaks up the liquid, and becomes fluffy instead of grainy and coarse.

To make this vegan: Use vegan butter and coconut or dairy free yogurt.

Storing leftovers: 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!

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