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    Home » Recipes » Dessert

    Namoura Syrup-Soaked Semolina Cake

    By Mariam・Published: Oct 6, 2021・Updated: Oct 4, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Lebanese Namoura is an incredible syrup-soaked semolina cake, similar to basbousa, yet different. This baked semolina cake is made from fine semolina whereas basbousa, is made with coarse semolina. Drenched in a sugary orange blossom syrup, this famous dessert across the Levant region is easy to make with very few ingredients.

    What I Love About This Recipe

    Contrary to popular belief Lebanese namoura isn't difficult to make. It takes a bit of prep to make sure it turns out perfect but it's pretty simple to bring together and it's finger-licking good.

    Ingredient Notes

    ingredients for the semolina cake
    • Fine semolina: There are two kinds of semolina, both are darker and more golden in color than all-purpose flour but one is fine and the other is coarse. You want to make sure to use fine semolina to make Lebanese namoura or else its texture will be affected.
    • Sugar: Key ingredient for the namoura batter and also for the syrup that it's drenched in once it comes out of the oven.
    • Butter: The best Lebanese namoura requires a lot of butter. A friend who's an expert in making this recipe told me not to skimp on this ingredient and to make sure to use the best quality of butter that's available.
    • Yogurt: Essential to give you the perfect namoura texture. Some people like to use Greek yogurt for this recipe. I used regular yogurt and it works too.
    • Baking powder: Super important and acts as our leavening agent here.
    • Lemon Juice: For our aromatic, sugary syrup.
    • Orange blossom water (mazaher): My favorite ingredient. Smells incredible and adds an incredible flavor to the namoura syrup.
    ingredients to make orange blossom simple syrup

    How To Make Namoura

    Measure the semolina and sugar in a bowl.

    • add the fine semolina powder into a bowl
    • add the sugar to the fine semolina powder

    Add the melted butter to the semolina and sugar. Mix them up really well.

    • add the melted butter to the semolina and sugar mixture
    • mix the semolina mixture really well

    In a separate bowl, mix the yogurt with the baking powder. You'll notice that the yogurt starts to bubble. That's what you want.

    • add baking powder to the yogurt
    • mix the baking powder and yogurt until it bubbles

    Next, pour the yogurt mixture over the semolina, sugar, and butter blend. You'll get a thick batter.

    • add the yogurt mixture to the semolina mixture
    • texture of the semolina and yogurt mixture

    Spread the batter in a baking dish lined with parchment paper and use a spatula to smoothen it out.

    • add the semolina cake batter to a parchment lined baking dish
    • spread the semolina batter evenly in a parchment paper lined baking dish

    Make diamond-shaped cuts across the smoothened batter to make it easier to cut pieces out after baking. Melt a little bit of butter and brush it on the top (this gives the namoura its golden crust).

    • cut diamonds into the semolina cake batter
    • add melted butter on the semolina cake

    Then pop it into the oven for around 35-45 minutes at 400 ℉ (205 ℃).

    While the namoura bakes, make the syrup. Place the sugar and water on high heat, letting it bubble for a few minutes until it forms a syrupy texture. Remove the simple sugar from the heat, add the lemon juice and orange blossom water. Mix and set aside.

    • boil the orange blossom simple syrup
    • orange blossom simple syrup in a pot

    Once the namoura is out of the oven, immediately pour the orange blossom sugar syrup over it and let it sit for 30 minutes.

    Tips and Tricks

    • Adjust sweetness: I know a lot of people who find Lebanese namoura a bit too sweet. This is because we use sugar in both the batter and the syrup. A trick to avoid making this too sweet is to reduce the amount of sugar you use in the batter. If you like it super sweet, keep the amount of sugar the same as in this recipe. If you prefer a lighter version, halve the amount sugar used in the batter.
    • Don't over-bake: Namoura is known for its gooey texture. Over-baking the batter hardens the pieces and prevents the syrup from drenching them properly. Make sure to keep checking on the batter as it bakes and adjust your oven temps accordingly. Before removing the baking dish from the oven, insert a wooden stick or cutlery in the namoura. If they come out clear, you'll know it's done baking.

    Substitutions and Variations

    • Coconut namoura: Add some unsweetened desiccated coconut to the batter and you'll get a nammoura with a coco-nutty twist.
    • Tahini namoura: In Lebanon some people drizzle namoura with a tablespoon or two of tahini. Others like to add tahini to the batter itself.
    • Lightened up: For a lighter version of this dessert, halve the sugar used in the batter and replace half the amount of butter used with a flavorless vegetable oil (canola works best).

    Storage

    Store this Lebanese namoura semolina cake in an airtight container at room temperature for up to one week. It's not recommended to freeze this recipe.

    FAQS

    Is namoura the same as basbousa?

    Pretty much yes! But with a few minor differences. Lebanese namoura is known as basbousa in Egypt and several Middle Eastern countries. The Lebanese version of it doesn't often feature tahini nor honey which are both used in the other versions. Basbousa is made with coarse semolina so it has a different texture than namoura which is made with the fine version of the wheat.

    Can I substitute semolina with other kinds of flour to make namoura?

    Never. This is a semolina-based dessert. I tried making it with regular cake flour once and it fell flat. So I recommend that you stick to semolina.

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    📋 Recipe

    Lebanese namoura

    Namoura Syrup-Soaked Semolina Cake

    Author: Mariam
    Course: Dessert
    Cuisine: Lebanese
    Prep: 20 minutes mins
    Cook: 40 minutes mins
    Total: 1 hour hr
    5 from 3 votes
    Print Pin Rate Email
    Servings 8
    Lebanese namoura is an incredibly rich semolina based dessert drenched in an aromatic sugar syrup and guaranteed to be a fan favorite.

    Ingredients
     
    US Customary - Metric

    For the Batter

    • 3 cups fine semolina
    • 1 cup sugar or half for a lighter version
    • 20 tablespoon salted butter melted
    • 1¼ cups yogurt or Greek yogurt
    • 1 tablespoon baking powder

    For the Sugar Syrup

    • 2 cups sugar
    • 1 cup water
    • juice of a lemon medium-sized
    • 1 tablespoon orange blossom water mazaher

    Instructions

    Namoura:

    • Place the semolina, sugar, and melted butter in a bowl then mix them up really well.
    • In a separate bowl, mix the yogurt with the baking powder.
    • Pour the yogurt mixture over the semolina, sugar, and butter blend.
    • Spread the batter in a baking dish lined with parchment paper and use a spatula to smoothen it out.
    • Make diamond-shaped cuts across the smoothened batter to make it easier to cut pieces out after baking.
    • Melt a little bit of butter and brush it on the top.
    • Place in the oven for around 35-45 minutes at 400 ℉ (200 ℃).

    Orange Blossom Sugar Syrup:

    • Place the sugar and water on high heat and let them bubble for a few minutes until you get a syrupy texture.
    • Remove from heat, add the lemon juice and orange blossom water.
    • Mix and drizzle the simple syrup over the namoura the moment it's out of the oven.
    • Let the sugar-soaked namoura sit for 30 minutes.

    Notes

    1. Reduce the sugar by half (in the semolina batter) for a less sweet version of this namoura semolina cake.
    2. Another way of reducing the sugar is by pouring the sugar syrup sparingly.

    Nutrition

    Serving: 1 piece | Calories: 433 kcal | Carbohydrates: 69 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 10 g | Polyunsaturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 38 mg | Sodium: 2 mg | Fiber: 2 g | Sugar: 38 g

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    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Christine Abrahamian

      March 12, 2023 at 5:32 pm

      What’s the yield of portions for the 400 calories?

      Reply
      • Lily

        March 12, 2023 at 5:36 pm

        Hi Christine, it’s 1/8 the dish!

        Reply
    2. Alyssa

      November 12, 2021 at 9:00 pm

      Love your recipes, noticed the amount of baking powder is left out here 🧿🤍

      Reply
      • Lily

        November 12, 2021 at 9:26 pm

        Thank you so much for the comment and for catching that! Just added the baking powder- it should be 1 tablespoon for the recipe.

        Reply
        • Alyssa

          December 30, 2021 at 12:01 am

          5 stars
          Thank you for the quick reply!

          This recipe is a huge hit with my family and friends and I’ve made it many times!

          I find it works better with 1/8 cup (ish) more semolina so I’m better able to score it. That may be the yogurt I used (karoun whole milk).

          I also agree to use the best butter! It makes a big difference. I typically use kerrygold Irish butter.

          Thank you for the recipe, blessings! 💗

        • Lily

          December 30, 2021 at 9:47 am

          Thank you, Alyssa, for your comment and recipe notes! It's so so helpful to hear how the recipe is made in other kitchens and what works/doesn't work. I'll try that 1/8 addition next time I make Namoura.

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

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