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.
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 ofcorse 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.
Brush a non-stick sheet pan (which I prefer using because I like my Namoura cake thin, about an inch and half 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 30 minutes 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.
Bake the Namoura cake in a preheated 350 degree oven for 40 minutes, and if the top if not gold enough for you, you can broil it for a few minutes. 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 cup 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.
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:
Namoura (نمورة)
Ingredients
- 3 cups semolina flour coarse
- 1.5 cup melted butter
- 1 1/2 tbsp baking powder
- 1 cup sugar
- 1/2 cup plain yogurt plain, not greek
- 1 cup evaporated milk carnation
- 3 tbsp. orange blossoms water
- 2 tbsps tahini paste for rubbing the tray
- 1/2 cup almonds (peeled and halved) for topping
SUGAR SYRUP:
- 2 cups sugar
- 1 cup water
- 1 tsp. lemon juice
- 1.5 tbsps. orange blossoms water
Instructions
- In a large bowl mix the sugar, semolina, and butter together. Add in the milk, orange blossoms water, baking powder, yogurt and mix well to obtain a thick sticky batter.
- Line a half sheet pan (non stick) with parchment paper, brush with the tahini paste and then place the batter on it and spread out with a spatula or your palm.
- Let it sit for about 30 minutes and then cut out the namoura into square patterns or diamond shape patterns, whatever you prefer.
- Bake the Namoura cake in a preheated 350 degree oven for 40 minutes until brown and toothpick comes out clean. You can turn on the broiler to broil the top a few minutes if you would like to obtain a darker golden color.
- Remove from the oven and pour 1 1/4 cup of sugar syrup evenly over the Namoura while it's hot. Let it cool at room temperature 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.
Hello!
Your Namoura recipe sounds amazing!
How big should the pan be?
Greetings,
Ema
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.
Hey, those namoura look amazing, how do you ensure they are perfectly even in the baking pan and come out even?
Thank you!
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.
Do you have to brush with tahini paste?
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.
Can we replace the carnation milk with regular milk?
Hi Ghaida,
Yes, but full fat milk only.
How do you make the triangles so perfect? I can make perfect squares but not the triangles ? Thank you .
Sauson
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.
Hi, Can you use evaporated milk?
Hi Maryam,
Ofcorse, that the same as evaporated milk.
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?
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.
Thank you 😊 makes sense!
Where is the coconut?
Hi Andy,
This is the Lebanese version Namoura, not Basbousa. Usually Basbousa has coconut in it, typically made in other Middle Eastern countries.