Namoura
A classic Lebanese semolina cake soaked in a fragrant sugar syrup. This simple dessert has a delightful, slightly coarse texture from the semolina and a rich flavor from yogurt and butter.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 365 kcal
Allergen information: may contain gluten, milk, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 340 gcoarse semolina
- 200 ggranulated sugar
- 240 gplain yogurt, full-fat
- 113 gunsalted butter, melted
- 2 tspbaking powder
pan preparation
- 2 tbsptahini
garnish
- 12 pcsblanched almond(optional)
syrup
- 300 ggranulated sugar
- 240 mlwater
- 1 tsplemon juice, freshly squeezed
- 1 tbsporange blossom water
Equipment
baking pan (23x23cm or 9x9 inch) · spatula · small saucepan · knife · whisk · oven · large mixing bowl
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 10 min
- 2
Use the tahini to thoroughly grease a 23x23 cm (9x9 inch) baking pan.
About 2 min
Cook’s note: Using tahini instead of butter adds a subtle nutty flavor and helps create a beautiful crust.
- 3
In a large bowl, whisk together the coarse semolina, the cake's granulated sugar, and the baking powder.
About 2 min
- 4
Pour the melted unsalted butter and plain yogurt into the dry ingredients and mix with a spatula until just combined.
About 1 min
Cook’s note: Avoid overmixing the batter to keep the cake's texture tender.
- 5
Spread the batter evenly into the prepared baking pan.
About 2 min
- 6
Set the pan aside and let the batter rest at room temperature for 30 minutes.
About 30 min
Cook’s note: Resting allows the semolina to absorb the liquid, which is crucial for the final texture.
- 7
While the cake bakes, prepare the syrup by combining the syrup's granulated sugar and water in a small saucepan.
About 1 min
Cook’s note: Starting the syrup while the cake bakes ensures it will be the right temperature when needed.
- 8
Bring the syrup to a boil over medium heat, stirring until the sugar dissolves, then reduce heat and simmer for 8-10 minutes.
About 10 min
- 9
Remove the syrup from the heat, then stir in the lemon juice and orange blossom water. Set aside.
About 1 min
Cook’s note: Adding the flavorings off the heat preserves their delicate aroma.
- 10
After the batter has rested, use a knife to lightly score the surface into diamond or square shapes, then press a blanched almond into the center of each piece.
About 3 min
- 11
Bake for 35-40 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
About 40 min
- 12
Immediately after removing the cake from the oven, pour the warm syrup evenly over the entire hot surface.
About 2 min
Cook’s note: You should hear a satisfying sizzle as the hot cake absorbs the syrup.
- 13
Allow the Namoura to cool in the pan for at least one hour before serving.
About 1 hr
Cook’s note: This resting time is essential for the syrup to fully soak in and the cake to set.
- 14
Once cooled, cut along the pre-scored lines to serve.
About 2 min
Per serving
Nutrition
- Calories
- 364.6kcal
- Protein
- 5.2g
- Carbs
- 63.8g
- Fat
- 10.6g
- Fibre
- 1.2g
- Sugar
- 42.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature or in the refrigerator.
Best served at room temperature, but can be gently warmed in a microwave for 15-20 seconds if desired.
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