📝 About This Recipe
This exquisite Levantine semolina cake, known as Namoura or Basbousa, is a masterpiece of texture—dense yet moist, with a signature coarse crumb that absorbs a fragrant citrus syrup. Traditionally enriched with yogurt, this Pareve version utilizes creamy coconut milk and tahini to achieve a luxurious richness that adheres to kosher dietary laws without sacrificing flavor. Topped with toasted almonds and infused with orange blossom water, it is a timeless dessert that celebrates the sun-drenched flavors of the Middle East.
🥗 Ingredients
The Semolina Batter
- 2 1/2 cups Coarse Semolina (ensure it is coarse, not semolina flour)
- 1/2 cup Desiccated Coconut (unsweetened and finely shredded)
- 3/4 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1 cup Coconut Milk (full-fat, well-shaken)
- 1/2 cup Coconut Oil (melted and slightly cooled)
- 2 tablespoons Tahini (for greasing the baking pan)
The Aromatic Syrup (Attar)
- 1 1/2 cups Granulated Sugar
- 1 cup Water
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Orange Blossom Water (high quality)
- 1 teaspoon Rose Water (optional, for extra floral notes)
Garnish
- 20-24 pieces Blanched Almonds (halved lengthwise)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking pan by brushing the bottom and sides generously with the tahini; this provides a beautiful nutty crust and prevents sticking.
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2
In a large mixing bowl, whisk together the coarse semolina, desiccated coconut, 3/4 cup sugar, baking powder, baking soda, and salt until perfectly combined.
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3
Pour the melted coconut oil over the dry ingredients. Use your fingertips or a sturdy spatula to rub the oil into the semolina, ensuring every grain is coated. This 'rubbing' technique is key to a tender texture.
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4
Add the coconut milk to the mixture. Stir gently until a thick, uniform batter forms. Do not overmix, or the cake will become tough.
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5
Spread the batter into the prepared baking pan, smoothing the top with an offset spatula or the back of a wet spoon for a perfectly level surface.
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6
Using a sharp knife, lightly score the surface of the batter into diamonds or squares. Do not cut all the way to the bottom yet; these are just guide lines.
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7
Place a halved almond in the center of each scored shape, pressing down very lightly to secure it.
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8
Bake in the center of the oven for 35-40 minutes, or until the edges are deep golden brown and the top is a beautiful toasted amber.
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9
While the cake is baking, prepare the syrup. In a small saucepan, combine 1 1/2 cups sugar, 1 cup water, and lemon juice. Bring to a boil over medium-high heat.
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10
Once boiling, reduce heat to low and simmer for 8-10 minutes until the syrup slightly thickens. Remove from heat and stir in the orange blossom water and rose water. Let the syrup cool to room temperature.
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11
As soon as the cake comes out of the oven, use a sharp knife to cut through the pre-scored lines all the way to the bottom of the pan.
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12
Slowly pour the cooled syrup over the piping hot cake. It may look like too much liquid, but the semolina will absorb it all as it cools.
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13
Allow the cake to sit uncovered for at least 1-2 hours at room temperature. This patience is vital for the texture to set and the flavors to meld.
💡 Chef's Tips
Always use coarse semolina; fine semolina will result in a pasty, pudding-like texture rather than the desired crumb. Remember the golden rule: Hot cake, cool syrup (or vice versa). This ensures the syrup is absorbed without making the cake soggy. Tahini is the secret ingredient for greasing the pan—it adds a subtle savory depth and a superior non-stick surface compared to oil. If the top isn't browning enough after 30 minutes, turn on the broiler for 1-2 minutes, but watch it like a hawk to prevent burning. For the best flavor, let the cake rest overnight; the aromatics of the orange blossom water deepen significantly by the next day.
🍽️ Serving Suggestions
Serve at room temperature alongside a steaming cup of strong Arabic coffee or spiced Nana (mint) tea. Pair with a side of fresh seasonal berries or sliced apricots to cut through the sweetness. For a modern twist, add a dollop of coconut-based whipped cream on the side. This cake is a wonderful addition to a Shabbat afternoon tea spread or a festive holiday dessert table. Store leftovers in an airtight container at room temperature for up to 5 days; it actually improves with age!