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Home » Dessert » Namoura

Namoura

5 from 18 votes
Rate this Recipe
Total 45 mins
Cook Time 40 mins
Serves 32 servings

By: Mariam Ezzeddine  |  May 18, 2019This post may contain affiliate links, read my disclosure policy for details

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Namoura (نمورة), is a delicious Lebanese cake/dessert that is super easy to make and widely known across the Middle East.  It is topped with almonds, baked and then soaked with an aromatic sugar.

Namoura (نمورة)

WHAT IS NAMOURA (نمورة)?

This Namoura dessert is the classic recipe of the original Lebanese Namoura. Many other Middle Eastern cultures called it by other names. Egyptians call it Basbousa, Palestinians call is Harissa, Armenians call it Shamali, Persians call it Revani/Ravani, which even Greeks have adapted. But of course they are made slightly different based on their culture and traditions. I know Basbousa, which my husband really likes, is the coconut version of this recipe. Namoura is served all year round and during many religious festivities.

HOW TO MAKE THE NAMOURA (نمورة)?

The Namoura (نمورة) cake is so easy to make. In a large bowl mix the sugar, semolina, and butter together. Then add in the milk, baking powder, orange blossoms water, yogurt and mix well to obtain a thick sticky batter.

Namoura
Brush a non-stick sheet pan (which I prefer using because I like my Namoura cake thin, about an 3/4 inch thick at the most) with tahini paste and then place the batter on it and flatten out completely with a spatula or your palm.

Let it sit for about 1 hour and then cut out the namoura into square patterns or diamond shape patterns, whatever you prefer. I do it like this because it looks pretty. Then press a piece of halved raw almond (peeled) on each piece of cut out cake. The reason I cut it out before baking is because it makes the cutting later so much easier and doesn’t break apart as much. the pieces come one perfectly cut on the edges.

Namoura (نمورة)
Bake the Namoura cake in a preheated 350 degree oven for 30-40 minutes, and if the top if not gold enough for you, you can broil it for a few minutes. Watch closely. I just don’t like to over cook the Namoura because it becomes try and too crunch. That is why if it needs any more color, I just broil the top. Once you remove from the oven, pour 1 1/4-2 cups of sugar syrup evenly over the Namoura while it’s hot. I like using those ketchup or mustard rubber containers to drizzle the sugar syrup over the cake. We don’t like the cake super sweet. Some people drench the cake with sugar and that is one reason I don’t like to buy this cake and would rather make it at home. If you like it super sweet, feel free to add some more sugar syrup to it.

Namoura (نمورة)
That’s all it takes to make this delicious Namoura (نمورة) recipe. Namoura is very popular during Ramadan. I love the fact that the portions are small and you don’t have to eat a huge piece. You can enjoy a small piece whenever you have a sweet tooth. I hope you enjoy this recipe and have a minute to Share and Rate it! Be sure to tag and follow me on my Instagram as well. I would love to hear your feedback! Xoxo…

OTHER RECIPES YOU MAY LIKE:

Maamoul Date Cookies

Lebanese Nights Dessert

Lebanese Cheese Rolls

Namoura Lebanese cake/dessert

Namoura (نمورة)

5 from 18 votes
Created by Mariam E.
Namoura (نمورة), is a delicious Lebanese cake/dessert that is super easy to make and widely known across the Middle East.  It is topped with almonds, baked and then soaked with an aromatic sugar.
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Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dessert
Cuisine Lebanese
Servings 32 servings
servings

Ingredients

  • 3 cups semolina flour coarse
  • 1 cup semolina flour (ferkha) fine
  • 1 cup butter melted
  • 1 1/2 tbsp. baking powder
  • 1 cup sugar
  • 1/4 cup plain yogurt regular not greek
  • 1 cup evaporated milk carnation, warm
  • 3 tbsp. orange blossoms water
  • 2 tbsps. tahini paste for rubbing the tray
  • 1/2 cup almonds peeled, halves

SUGAR SYRUP:

  • 2 cups sugar
  • 1 cup water
  • 1 tsp. lemon juice
  • 1.5 tbsps. orange blossoms water

Instructions

  • In an electric mixing bowl, mix the sugar, semolina, and butter together. Add in the milk, orange blossoms water, baking powder, yogurt and mix on low speed for 1-2 minutes to obtain a thick batter.
  • Line a nonstick half sheet pan (17.5 inch x 13 inch) with parchment paper. Brush with the tahini paste and then place the batter on it and spread out evenly on the pan with a spatula or your palm. You can wet your palms to help spread it out.
  • Let it sit for about 45 minutes to an hour (until the semolina absorbs the moisture and becomes softer) and then cut out the namoura into square patterns or diamond shape patterns, whatever you prefer.
  • NOTE: You do not have to do the cutting now. You can just add the almonds on top and cut out after the namoura cools down but this helps the sugar syrup get into the cake better after baking as well as make it easier to cut.
  • Bake the Namoura cake in a preheated 350 degree oven for 30- 40 minutes (depending on your oven and thickness) until the edges start to brown up. Turn the top broiler on to broil the top a few minutes to obtain a darker golden color on top. Watch very close so you do not burn it.
  • Remove from the oven and pour 1¼-2 cups (based on your preference) of sugar syrup evenly over the Namoura while it's hot. Let it cool at room temperature for a few hours before serving.

SUGAR SYRUP:

  • In a small pot, mix the sugar and water well until the sugar dissolves. Bing to boil and then start timing 5 minutes time on medium heat.
  • Add in the lemon juice and orange blossoms water and boil for another 2 minutes. Turn off the heat and let the syrup cool down.

Notes

  • Prepare sugar syrup during bake time or before.
  • This recipe comes out about  3/4 inch thick after baking. I like mine thin that's why I use the half sheet pan tray so it spreads out thinly. If you like your namoura thicker than that, use a smaller pan. The smaller the pan the thicker the thickness would be. The thicker the cake,  the longer the cook time will be. I would not recommend using a pan more than 2 inches smaller than the one I use. It will come out really thick.
  • Let the namoura cool for 3-4 hours before serving so it absorbs the sugar syrup and holds up more. The first day, the cake texture will feel a little crunchy (we like it like that at our house). By the next day the cake will be much softer because semolina has absorbed all the liquids.
  • Store in an air tight container after completely cooling and cutting into pieces to preserve it's freshness. 
  • Use more or less sugar syrup to your preference. But it should have at least 1.5 cups of syrup to come out a bit moist and not too dry. I do not add too much syrup either because it becomes way too sweet. It's all based on your preference and what you like. So adjust according.

Nutrition

Serving: 32serving | Calories: 206kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 12mg | Potassium: 158mg | Fiber: 1g | Sugar: 13g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
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  1. Peg says

    September 30, 2022 at 8:27 am

    5 stars
    Do you know if there is a preference among kids – or adults- which kind of piece they get, whether it is an edge or a middle piece? I am creating a problem based learning experience for kids in Egypt and I don’t know if this cake has a different texture, sweetness to the edge pieces vs a middle piece. Any insight would be wonderful.

    Reply
    • Mariam Ezzeddine says

      October 6, 2022 at 12:38 pm

      Hi Peg,
      Both my husband and I and the kids as well like the edges! They are so flavorful and crispy.

      Reply
  2. Nazaret says

    August 3, 2022 at 3:35 pm

    Thank you for the receiepe ARE YOU GOING TO BAKE WITH THE PARCHMENT PAPER?

    Reply
    • Mariam E. says

      August 24, 2022 at 8:59 am

      Yes I do because it makes it easier for me to clean the pan 😀

      Reply
  3. Chris says

    July 20, 2022 at 8:53 pm

    5 stars
    Tried this again and came out awesome! The evaporated milk makes it super moist. It was a hit!! Thank you Mima!

    Reply
  4. Aida Mallah says

    April 1, 2022 at 4:30 pm

    What can be used instead of yogurt

    Reply
    • Mariam E. says

      April 5, 2022 at 12:07 pm

      You can use whole milk or carnation milk.

      Reply
  5. Aisha says

    February 17, 2022 at 8:31 am

    5 stars
    Is there any substitute for orange blossom water?

    Reply
    • Mariam E. says

      February 25, 2022 at 10:58 am

      unfortunately there is no substitution for the flavor the orange blossom water gives. I have seen some people not add it at all, but it’s not something I enjoy without.

      Reply
  6. Maha says

    October 3, 2021 at 4:44 pm

    Can we freeze the nammoura?

    Reply
    • Mariam E. says

      October 4, 2021 at 10:19 pm

      Hi Maha,
      Unfortunately no.

      Reply
  7. Meggie says

    May 8, 2021 at 12:51 pm

    5 stars
    Followed the recipe to the letter and ended up with the most amazing Nammoura! Reminds me of home! Perfect 👌🏼 🤩

    Reply
    • Mariam E. says

      May 12, 2021 at 12:06 pm

      Thanks so much for leaving a comment. Glad you enjoyed the recipe.

      Reply
  8. Chris says

    May 4, 2021 at 6:30 pm

    5 stars
    This was my bad!! I’m sorry! So frustrated because I’ve been trying to find the right namoura recipe and it’s like each one is missing something
    Yours seemed like a winner
    I’ll follow up once I do it again.
    I didn’t let it sit! That’s where I went wrong
    I put it in the oven right away.

    Reply
    • C says

      July 21, 2022 at 10:28 am

      5 stars
      Added coconut and it came out fabulous! Great recipe
      Very moist cake

      Reply
      • Mariam E. says

        August 2, 2022 at 4:49 am

        Hi Chris,
        Glad you enjoyed the recipe. Thanks for taking the time to leave a review. I also have a coconut basbousa recipe on my site if you want to try it next time.

  9. Nadea says

    February 14, 2021 at 11:52 pm

    5 stars
    This was very good! Thank you for a wonderful recipe! I used whole milk instead of carnation milk as you suggested as an alternative in the comments.

    Reply
    • Mariam E. says

      February 16, 2021 at 11:28 pm

      Hi Nadea,
      Thanks so much for leaving a review. I really appreciate it and glad you enjoyed the recipe.

      Reply
  10. Rebecca Giusti says

    December 12, 2020 at 12:51 pm

    I’d the final result supposed to be soft like cake or harder, almost crunchy?

    Reply
    • Mariam E. says

      December 15, 2020 at 8:45 pm

      Hi Rebecca,
      This all depends on the tray you are using. The smaller the tray the thicker and more cake like it will be. The larger your tray, the more the batter spreads out and you get a thinner cake thickness and it will come out more crunchy. Also you can always toast the top with the broiler a little more to create more crunch. The perfect size for this recipe is a half a sheet pan, which is about 17 x 13 inches.

      Reply
  11. Hayam says

    October 16, 2020 at 9:53 pm

    Hi I followed your recipe but the batter was a little runny why would that be?

    Reply
    • Mariam E. says

      October 19, 2020 at 1:31 pm

      Hi Hayam,
      Not sure. Sometimes the type of semolina also makes a difference. I recently used a new brand and it was terrible. It did not suck in the liquids well and didn’t hold up. Use only Ziyad brand if you can. Use 4 cups of semolina and reduce the butter by 1/4 cup. Let the batter sit well for 30-45 minutes before cutting. Also you don’t have to cut it ahead. Bake it, pour syrup and once it’s cold, you can cut it up. Sometimes people find the pre-cutting tricky. Hope that helps.

      Reply
  12. Andy says

    September 5, 2020 at 8:46 pm

    Where is the coconut?

    Reply
    • Mariam E. says

      September 8, 2020 at 9:18 am

      Hi Andy,
      This is the Lebanese version Namoura, not Basbousa. Usually Basbousa has coconut in it, typically made in other Middle Eastern countries.

      Reply
  13. Sandra says

    July 1, 2020 at 1:39 am

    I made this today and put 1.5 tablespoons baking powder as stated but the namoura rose so much and looks more like sfouf! Did you mean it to be 1.5 teaspoons instead?

    Reply
    • Mariam E. says

      July 1, 2020 at 9:31 am

      Hi Sandra,
      Did you use the half sheet pan? The size if that pan is 17.88 x 12.88 x 1.06 inches. Its big enough to spread the batter to not rise that much. But if you use another pan thats smaller, yes you will have to reduce the baking powder because the batter will be thicker than that of a half sheet pan. Also you can always reduce the amount of BB at anytime if you don’t want it to rise too much. It’s all a matter of preference.

      Reply
      • Sandra says

        July 7, 2020 at 4:39 am

        Thank you 😊 makes sense!

  14. Maryam says

    May 20, 2020 at 2:51 pm

    Hi, Can you use evaporated milk?

    Reply
    • Mariam E. says

      May 21, 2020 at 12:06 pm

      Hi Maryam,
      Ofcorse, that the same as evaporated milk.

      Reply
  15. Ghaida says

    May 18, 2020 at 9:36 am

    Can we replace the carnation milk with regular milk?

    Reply
    • Mariam E. says

      May 19, 2020 at 11:39 am

      Hi Ghaida,
      Yes, but full fat milk only.

      Reply
      • Sauson says

        May 20, 2020 at 6:40 pm

        How do you make the triangles so perfect? I can make perfect squares but not the triangles ? Thank you .

        Sauson

      • Mariam E. says

        May 21, 2020 at 12:05 pm

        Hi Sauson!
        You can follow the pattern of the lines I made from the uncooked pan. Basically the edge pieces wont be perfect like that but the middle section will give you that shape.

  16. Alin says

    May 18, 2020 at 12:58 am

    Do you have to brush with tahini paste?

    Reply
    • Mariam E. says

      May 18, 2020 at 1:13 am

      Hi Alin,
      Most people do that as it also adds a bit of a flavor to the crust but if you don’t have it in hand, just use a parchment paper and spray it with baking spray.

      Reply
  17. Salem says

    April 11, 2020 at 6:05 pm

    Hey, those namoura look amazing, how do you ensure they are perfectly even in the baking pan and come out even?

    Thank you!

    Reply
    • Mariam E. says

      April 15, 2020 at 12:10 pm

      Hi Salem,
      After you pour in the batter, get your palms a little wet and pat down the batter to even it all out on the tray.

      Reply
  18. Ema says

    December 13, 2019 at 2:10 pm

    Hello!
    Your Namoura recipe sounds amazing!
    How big should the pan be?

    Greetings,
    Ema

    Reply
    • Mariam E. says

      December 20, 2019 at 8:37 pm

      Hi Ema!

      If you would like the namoura to come out thin (about 3/4 inch), you can use a “1/2 sheet pan” size. If you would like it to be a little thicker (a little over 1 inch), you can use a 9 x 13 pan.

      Reply

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