Dessert

Namoura

Name: Namoura
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 25 min
Yield: 12 servings
Cuisine: lebanese, middle_eastern
Ingredients: 340 g coarse semolina; 200 g granulated sugar; 240 g plain yogurt full-fat; 113 g unsalted butter melted; 2 tsp baking powder; 2 tbsp tahini; 12 pcs blanched almond (optional); 300 g granulated sugar; 240 ml water; 1 tsp lemon juice freshly squeezed; 1 tbsp orange blossom water

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

Vegetarian

Allergen information: may contain gluten, milk, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

49%Score

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

Storage

Store in an airtight container at room temperature or in the refrigerator.

Reheating

Best served at room temperature, but can be gently warmed in a microwave for 15-20 seconds if desired.