📝 About This Recipe
Namoura is a cornerstone of Lebanese pastry, a dense yet moist semolina cake that glows with the golden hue of clarified butter and blossoms with the aroma of orange blossom water. Unlike airy sponges, this dessert offers a satisfying, slightly grainy texture that perfectly absorbs a fragrant sugar syrup known as 'Ater'. It is a timeless centerpiece of Levantine hospitality, traditionally served in diamond-shaped pieces adorned with crunchy almonds.
🥗 Ingredients
The Cake Batter
- 3 cups Coarse Semolina (do not use semolina flour)
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 cup Unsalted Butter (melted and cooled slightly)
- 1 cup Full-fat Plain Yogurt (at room temperature)
- 1 tablespoon Orange Blossom Water (Mazaher)
- 2 tablespoons Tahini (for greasing the pan)
The Aromatic Syrup (Ater)
- 2 cups Granulated Sugar
- 1 cup Water
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Rose Water
- 1 teaspoon Orange Blossom Water
Garnish
- 20 pieces Blanched Almonds (split into halves)
👨🍳 Instructions
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1
Begin by making the syrup. In a small saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil over medium-high heat without stirring.
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2
Once boiling, add the lemon juice and reduce heat to low. Let it simmer for 10 minutes until slightly thickened. Stir in the rose water and orange blossom water, then remove from heat and let it cool completely to room temperature.
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3
In a large mixing bowl, whisk together the coarse semolina, 1 cup sugar, baking powder, and baking soda until well combined.
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4
Pour the melted butter over the dry ingredients. Using your fingertips or a spatula, rub the butter into the semolina until every grain is coated and the mixture looks like wet sand.
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5
Add the yogurt and 1 tablespoon of orange blossom water. Mix gently until a thick, uniform paste forms. Do not overwork the batter.
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6
Grease a 9x13 inch baking pan with the tahini. Ensure the bottom and sides are well-coated; this provides a unique toasted flavor and prevents sticking.
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7
Spread the semolina mixture into the pan, smoothing the top with a wet spatula or your palm to ensure an even thickness.
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8
Cover the pan with a clean kitchen towel and let it rest at room temperature for at least 1 hour. This allows the semolina to hydrate and expand for a better texture.
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9
Preheat your oven to 375°F (190°C). Use a sharp knife to lightly score the surface of the batter into diamond or square shapes.
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10
Place a half-almond in the center of each scored shape, pressing down slightly so they stay in place during baking.
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11
Bake for 35-40 minutes, or until the edges are deep golden brown and the top is a beautiful honey color.
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12
Immediately upon removing the cake from the oven, pour the cooled syrup evenly over the hot cake. You should hear a satisfying sizzle.
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13
Let the Namoura cool completely in the pan for at least 2 hours. This patience is vital as it allows the syrup to settle and the cake to firm up for clean slicing.
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14
Re-cut along the scored lines and serve each piece carefully using a small offset spatula.
💡 Chef's Tips
Always use coarse semolina rather than fine semolina flour to achieve the authentic 'crumbly-yet-moist' texture. Never pour hot syrup on a hot cake; the syrup must be room temperature and the cake hot, or vice versa, to prevent sogginess. Greasing the pan with tahini (Ardeh) is a traditional secret that adds a subtle nuttiness and a perfectly browned bottom crust. If the top isn't browning enough after 35 minutes, turn on the broiler for 1-2 minutes, watching very closely to avoid burning. Letting the batter rest before baking is the most skipped step, but it is essential for the semolina to soften and absorb the moisture.
🍽️ Serving Suggestions
Serve with a small cup of strong, cardamom-scented Lebanese or Turkish coffee to balance the sweetness. Pair with a dollop of Ashta (clotted cream) and a sprinkle of crushed pistachios for a decadent plated dessert. Enjoy as a mid-afternoon snack alongside a glass of hot mint tea. This cake keeps beautifully for up to a week in an airtight container at room temperature, making it a great 'make-ahead' treat.