Lebanese namoura is an incredibly rich semolina based dessert drenched in an aromatic sugar syrup and guaranteed to be a fan favorite.
For the Batter
- 3 cups (500 grams) fine semolina
- 1 cup sugar (or half for a lighter version)
- 2 and 1/2 half sticks of salted butter, melted (275 grams)
- 1 and 1/4 cups yogurt (or Greek yogurt)
- 1 tablespoon baking powder
For the Sugar Syrup
- 2 cups sugar
- 1 cup water
- Juice of a medium-sized lemon
- 1 tablespoon orange blossom water (mazaher)
- 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.
- Reduce the sugar by half (in the semolina batter) for a less sweet version of this namoura semolina cake.
- Another way of reducing the sugar is by pouring the sugar syrup sparingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
- Serving Size: 1 piece
- Calories: 433 calories
- Sugar: 38 g
- Sodium: 2 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 38 mg
Keywords: namoura, lebanese namoura, syrup-soaked semolina cake, namoura recipe