We know, we know, saying moist is frowned upon, but there really is no better word to describe this Lebanese sweet, syrup soaked semolina cake known as the Namoura.
As part of my pantry cleaning, I found 2 packets of Semolina flour. I used one of the bags to make this Semolina bread and the second one was used to make Namoura. This dessert is very similar to Egyptian Basbousa, the only difference I found between the two is the addition of coconut in basbousa. 
Namoura is a very easy, no fuss to make dessert. An egg free semolina cake is baked and while still hot it is doused with cool rose water (or vanilla) flavored sugar syrup. The resulting dessert is rich, dense and absolutely delicious. I was initially skeptical about the quantity of sugar in the recipe and if the syrup would make the dessert too wet and sticky, but in the end it all worked out perfectly.
Namoura turned out just awesome — moist with just the right amount of sweetness, flavorful and very yummy!! It was quite a hit at our backyard barbecue party and even my tough critiques — my mom and my husband — loved it.
Click here for the syrup recipe.
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Namoura: Soaked Semolina Cake
- Total Time: 45 minutes
- Yield: 24–30 diamond pieces 1x
Description
We know, we know, saying moist is frowned upon, but there really is no better word to describe this Lebanese sweet, syrup soaked semolina cake known as the Namoura.
Ingredients
For the Sugar Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon fresh lemon juice
- 1 tablespoon rose water (or 1 tsp vanilla extract)
For the Semolina Cake:
- 3 cups semolina flour
- 3/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for greasing the pan
- 1 cup plain whole-milk yogurt
- 2 1/2 tsp baking soda
- 1/4 cup slivered almonds
Instructions
- Make the syrup: combine the sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil. Simmer for 5 minutes until slightly thickened. Remove from heat and stir in the rose water (or vanilla). Let cool completely before using.
- Preheat the oven to 400°F (205°C). Brush a 9×13-inch baking pan generously with melted butter.
- Combine the semolina flour, melted butter, and sugar in a large mixing bowl. Stir well to combine. Set aside.
- In a medium bowl, combine the yogurt and baking soda. Mix well and set aside for about 10 minutes until the mixture nearly doubles in size and becomes foamy.
- Pour the yogurt mixture over the semolina mixture and mix well until fully combined. Transfer the batter to the prepared pan and press into an even layer.
- Use a knife to score the surface on the diagonal into 2-inch diamond-shaped pieces. Press a slivered almond into the center of each diamond.
- Bake for 25–30 minutes until deep golden brown.
- Place the baking dish on a wire rack. Immediately drizzle the cooled syrup evenly over the hot namoura. Let cool completely before re-cutting along the scored lines and serving. Namoura keeps well at room temperature for up to 3 days.
Notes
The syrup must be completely cool when it hits the hot cake — this contrast is what gives namoura its characteristic moist, dense texture. Use rose water for a classic floral version or vanilla extract for a milder sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking, Cake
- Cuisine: Lebanese
Frequently Asked Questions
What happens if I use vanilla instead of rose water for the syrup?
Using vanilla will give your Namoura a different flavor profile, but it will still be sweet and enjoyable. The dessert will lack the floral notes that rose water adds.
How do I know when the Namoura is baked properly?
Check for a golden-brown color on top and a firm texture; it should spring back when lightly pressed. Start checking a few minutes before the suggested baking time to avoid over-baking.
Can I adjust the sugar in the syrup recipe?
Yes, you can reduce the sugar slightly if you prefer a less sweet syrup, but keep in mind that this may affect the overall flavor balance of the Namoura.
