This namoura recipe makes a soft, moist Lebanese semolina cake, baked with yogurt and coconut, topped with almonds, and soaked in fragrant orange blossom syrup. Each square is sweet, tender and slightly grainy, exactly as a good namoura should be.
Namoura is the Levantine cousin of Egyptian basbousa, and families serve it at Eid, during Ramadan and with Arabic coffee. After the recipe, you will also find fixes for dry, soggy or sinking namoura.
Namoura Recipe at a Glance
- Prep time: 20 minutes (plus 30 minutes resting)
- Bake time: 30–35 minutes
- Pan: 23 × 33 cm (9 × 13-inch) baking pan
- Makes: about 24 pieces
Ingredients
For the cake
- 300 g (1¾ cups) coarse semolina
- 150 g (¾ cup) sugar
- 30 g (⅓ cup) desiccated coconut
- 1 teaspoon baking powder
- 250 g (1 cup) plain yogurt
- 120 g (½ cup) ghee or butter, melted
- 2 tablespoons tahini, for the pan
- 24 blanched almonds, to decorate
For the syrup
- 300 g (1½ cups) sugar
- 200 ml (¾ cup) water
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water
How to Make This Namoura Recipe
- Make the syrup. First, boil the sugar and water for 8–10 minutes, add the lemon juice, and stir in the orange blossom water. Then let it cool completely.
- Mix the batter. Next, combine the semolina, sugar, coconut and baking powder. Stir in the yogurt and melted ghee until evenly mixed.
- Rest. Then cover the bowl and let the batter rest for 30 minutes so the semolina softens.
- Fill the pan. After that, heat the oven to 180°C (350°F). Then brush the pan with tahini, spread the batter evenly, and smooth the top with wet hands.
- Score and decorate. Cut the raw batter into squares or diamonds with a wet knife, and press an almond into the center of each piece.
- Bake. Bake for 30–35 minutes, until the top is golden brown.
- Soak. Finally, pour the cold syrup slowly over the hot cake. Let it rest for at least 30 minutes, then cut along the lines and serve.
Namoura Recipe: Common Problems and How to Fix Them
Why is my namoura dry?
Cause: In most cases, this happens because it was overbaked, or there was not enough syrup.
Fix: Take the cake out when it turns golden brown, and use all the syrup. For more solutions, read our guide to dry basbousa, because the same rules apply.
Why is my namoura soggy?
Cause: Typically, it is because you poured hot syrup over the hot cake, or poured it all at once.
Fix: Use cold syrup on a hot cake, and pour it slowly so the cake absorbs it evenly.
Why did it sink in the middle?
Cause: Too much baking powder, or the cake was underbaked.
Fix: Measure the baking powder carefully and bake until the center is firm to the touch.
Why did the almonds fall off?
Cause: This usually happens because you set them on the surface without pressing them in.
Fix: Press each almond halfway into the batter before baking. As a result, it bakes into the cake and stays in place.
Tips for Success With This Namoura Recipe
- Score the batter before baking. Otherwise, the top cracks when you cut it later.
- Use full-fat yogurt for the softest texture.
- Let the cake rest after soaking, since the syrup needs time to spread through the crumb.
Namoura Recipe Variations
- With ashta: spread a layer of ashta between two layers of batter before baking.
- Without semolina: see our guide to basbousa without semolina for the best substitutes.
- With rose water: replace the orange blossom water in the syrup with rose water.
Storage Tips
Keep namoura covered at room temperature for up to 3 days, or in the fridge for up to a week. Bring it back to room temperature before serving.
A Little Background
Semolina cakes soaked in syrup are made across the Middle East, North Africa and the Balkans under many names. In Lebanon and Syria, people call it namoura, while in Egypt it is basbousa and in Palestine it is often called hareeseh. You can read more about basbousa and namoura on Wikipedia.
Namoura Recipe FAQ
What is the difference between namoura and basbousa?
They are very similar. Namoura usually uses coarser semolina and tahini on the pan, while many basbousa recipes add eggs or more coconut.
Can I use fine semolina?
Yes, but the cake will be softer and less grainy. Coarse semolina gives the traditional texture.
Should the syrup be hot or cold?
Cold syrup on a hot cake, so the cake stays soft without turning soggy.
Ready for your next bake? If you enjoyed this namoura recipe, you might like our digital cookbook, which brings together 31 Eastern and Western sweets with precise measurements.
