Lebanese Namoura Recipe (نمورة) {Semolina Cake}

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Namoura (نمورة), is a delicious Lebanese semolina cake that is super easy to make and widely known across the Middle East. It’s a perfect balance of sweetness and texture, making it a favorite at family gatherings, celebrations, or even as an afternoon snack with a cup of tea.

If you like easy Lebanese desserts, try my Coconut Basbousa Recipe as well as my Lebanese Sfouf Recipe. They are my family’s favorite.

What is Namoura (نمورة)?

Namoura is a traditional Lebanese dessert, a moist semolina-based cake, topped with almonds and soaked in fragrant sugar syrup after baking. Many other Middle Eastern cultures call it by other names. Egyptians call it Basbousa, Palestinians call it Harissa, Armenians call it Shamali, and Persians call it Revani/Ravani. But the cake is made slightly different based on their culture and traditions.

Why You’ll Love It

Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can master this recipe.
Irresistible Texture: The combination of semolina and yogurt creates a moist, crumbly cake that melts in your mouth.
Versatile: Namoura can be customized with nuts like almonds or coconut for added flavor and texture.

Ingredients For Lebanese Namoura

The recipe uses pantry staples like semolina, sugar, and yogurt, butter and almond for extra flavor. Full measurements are in the recipe card.

For the Cake

Coarse and Fine Semolina: Durum Wheat semolina is used for the base of the cake, and provides a unique, crumbly texture.
Granulated Sugar: Adds sweetness to the cake batter.
Plain Yogurt: Keeps the cake moist and tender.
Carnation Milk: Adds moisture to the batter. Preferably, but you can replace it with full-fat milk.
Unsalted Butter (warm, melted): Adds richness and flavor to the batter. Can be replaced with Ghee.
Baking Powder: Helps the cake rise slightly.
Almond Halves: Used for garnishing, adding a crunchy texture. Be sure to use peeled almonds.
Orange Blossom Water: Infuses the syrup with a floral aroma.

For the Sugar Syrup

Granulated Sugar: Forms the base of the sweet syrup.
Water: Dissolves the sugar to create the syrup.
Lemon Juice: Prevents crystallization and adds a slight tang.
Rose Water and Orange Blossom Water: Infuses the syrup with a floral aroma.

Coarse Semolina Vs. Fine Semolina

Coarse semolina in a bowl. — **Coarse Semolina**
**Texture**: Gritty and granular, with a larger particle size.

Fine semolina flour in a bowl. — **Fine Semolina**
**Texture**: Smooth and powdery, with a smaller particle size.

How to Make Namoura (نمورة)

The Namoura (نمورة) cake is so easy to make. Here is a step-by-step guide to making this delicious dessert at home.

Step 1: Prepare the sugar syrup.

Learn here How to Make Lebanese Simple Syrup (Ater).

Sugar syrup inside a saucepan. — Sugar syrup after cooking. Refer to the guide above to make it. Set aside for later use.

Step 2: Make the Namoura Batter

Semolina in a bowl with added melted butter. — **Mix butter and semolina.** Add the warm butter to the semolina and mix everything together well by hand or a spatula.

Namoura batter in a bowl before mixing everything together. — **Add ingredients.** Combine the semolina with warm milk, yogurt, baking powder, baking soda, and sugar.

Namoura batter in a bowl. — **Combined.** Once everything is well comined, the batter will look like this.

Step 3: Shape the batter and top with almonds

Namoura pan brushed with tahini paste before baking. — **Prepare the pan.** Line a 15×10 inch pan with parchmet paper and brush with tahini paste.

Namoura batter in a baking pan before lining the shape. — **Add the batter.** Add the batter mixture into the pan and smoothen the top with a flat metal spatula. If necessary, dip it in water to help smoothen the surface. Cover and allow to rest for at least 2 hours.

Namoura being lined up before baking. — **Line the shape:** Using a small knife, form the lines for your shape. It can be diamond shaped or square shaped. **If needed, dip the knife in water to prevent sticking.**

Namoura recipe before baking, after shape has been lined and topped with almond. — **Top with almonds**. After cutting the final shape, top the portions with almonds. **Note, the lines do not have to be perfect. It’s a guide to add the almonds.**

Step 4: Bake the Namoura Cake and Soak with Syrup

Namoura recipe before final baking when brushing the ghee. — **First bake.** In a pre-heated 375 F oven, bake the cake on the middle rack for 20 minutes. Remove from the oven and quickly brush it with melted butter or ghee. Return to the oven to bake for another 10 minutes.

Namoura recipe after baking in a pan. — **Final bake:** Once, the edges are brown, **turn on the broiler on low and watch very carefully.** Once it’s golden brown, remove from the oven. Pour over the sugar syrup immediately. **Make sure you add all the recommended syrup.**

Storing and Freezing

Storing Namoura: Namoura can be stored in an airtight container at room temperature can last for up to 3 days. It can also be refrigerated for up to 7 days. After that, it will be too dry unless it was drenched with sugar syrup.

Freezing Namoura: I do not recommend freezing Namoura cake. But if you have to, wrap it up well and freeze for up to 1 month. Thaw it at room temperature and drizzle with a little extra syrup if needed. Note that the texture will slightly change and the Namoura will no longer be crispy.

Important Recipe Tips

Allow the completed namoura batter to rest for at least 2 hours before cutting into desired shape and baking.
Watch the cake very closely when broiling the top for 1-2 minutes.
Pour all 3-4 cups of sugar syrup or else the cake will come out dry. Namoura should be very moist because the semolina with absorb all the syrup. Dry Namoura will result in a crumbly cake. At the very least, 2.5 cups for a semi-moist cake.
Allow the cake to rest for at least 1-2 hours to absorb all the syrup well before cutting through it and serving.
Milk and Butter must be warm, not cold.
Pan size: Note that if you change the pan size to something smaller, the cake will be thicker. If you use something larger, the cake will be thinner. This cake portion is for a 15 x 10 inch pan, because I prefer mine half way thick. It comes out to about .75 inch thick.

Namoura pieces showing a little of the side.

Common Questions

Can I make Namoura without yogurt?

Yogurt is essential for the moist texture of traditional Namoura.

How long does Namoura last?

If stored in an airtight container at room temperature, It can last for up to 4 days. It can also be refrigerated for up to 7 days.

What can I replace carnation milk with?

You can replace it with full fat milk or replace it with yogurt.

Can I omit the Orange Blossom Water?

No, this item is required for the recipe and syrup.

Can I preplace semolina with corn meal or corn semolina?

No, the recipe requires Durum Wheat Semolina only.

Middle Eastern Desserts You Should Also Try

Lebanese Namoura (نمورة) is more than just a dessert—it’s a celebration of Middle Eastern flavors. With its moist, crunchy texture and fragrant syrup, traditional Namoura is a staple dessert in many homes and will sure become a favorite in yours.

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