Namoura Syrup-Soaked Semolina Cake

5 from 3 votes

Lebanese namoura is an incredibly rich semolina based dessert drenched in an aromatic sugar syrup and guaranteed to be a fan favorite.

Servings:

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 smooth 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 ℃).

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.
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.