Namoura is a staple Lebanese dish and one of the most iconic desserts in the Lebanon, Middle East, Turkey, Egypt, and Persia. Each region makes Namoura differently. It is a semolina cake drenched in syrup and served with an almond topping, giving it a unique texture and making it the most delicious dessert to eat during brunch, lunch, and dinner. Here is how you make Namoura at home. Read on!
Ingredients
- To Make Sugar Syrup, you need
- Two cups of sugar
- One cup of water
- One squeezed lemon juice
- One tablespoon of rose water or orange blossom water
- To Make Cake Batter, you need
- Three cups of coarse semolina
- One cup of sugar
- ½ cup of coconut – Use shredded one
- One cup of Greek yogurt
- One cup of melted butter
- ½ cup of thick cream
- One cup of milk
- One teaspoon of baking powder
- One teaspoon of baking soda
- Two tablespoons of tahini
- 15-20 whole almonds for decoration
Instructions
- To make sugar syrup, add all ingredients to a medium bowl and stir
- Bring the bowl or pot to a boil and heat for ten minutes
- Add rose water or orange blossom water to the pot
- Leave the syrup for a few minutes to cool down under room temperature
- To make the cake batter, mix all ingredients using a spoon
- Add cream, milk, melted butter, and Greek yogurt and mix
- Make sure the batter rest for 15-20 minutes
- Use butter or tahini to grease a pan
- Add the mixture into the pan and use a spoon to flatten it
- Next, make diamond shape batter for easy cutting
- Bake at 400 degrees Fahrenheit for 45-60 minutes until golden brown
- Remove Namoura from the oven and add sugar syrup to the top
- Leave Namoura for 30-40 minutes to soak the syrup
- Use a sharp knife to cut Namoura
- Serve the delicious Namoura to your family and friends