Namoura

Namoura (Lebanese Semolina Cake)

A classic Levantine tray cake of coarse semolina, soaked while warm in a fragrant rose-water syrup. Dense, moist and grainy, with a blanched almond pressed into each diamond.

Prep

20 min

Cook

45 min

Total

65 min

Serves

12 pieces

Difficulty

Easy

Recipe ingredients

• •300 g (2½ cups) coarse semolina, not fine semolina flour; the grainy texture depends on it
• •50 g (⅓ cup) desiccated coconut, optional, traditional in many Lebanese households
• •100 g (½ cup) granulated sugar, for the batter
• •200 g (¾ cup + 1 tbsp) full-fat yogurt, plain, at room temperature; laban works too
• •100 g (7 tbsp) unsalted butter, melted and cooled; ghee is also traditional
• •1 tsp baking powder, about 4 g
• •1 pinch salt
• •20 whole blanched almonds, for topping
• •1 tbsp tahini, or softened butter, for greasing the tray
• •300 g (1½ cups) granulated sugar, for the syrup
• •250 ml (1 cup + 1 tbsp) water, for the syrup
• •1 tbsp lemon juice, or 1 small slice, to stop the syrup crystallising
• •2 tbsp rose water, or orange blossom water; add after the syrup cools slightly

Steps

1. 1 Make the syrup first so it can cool: combine 300 g sugar, 250 ml water and the lemon juice in a small saucepan. Bring to a boil, stirring until the sugar dissolves, then simmer gently for 8–10 minutes until slightly thickened and it coats the back of a spoon. Remove from heat, stir in the rose water, and set aside to cool to lukewarm. (Cold syrup over hot cake, or hot syrup over cold cake, both make it soggy - the syrup should be cool, the cake hot.)
2. 2 Heat the oven to 180 °C (350 °F). Grease a 23 x 33 cm (9 x 13 inch) baking tray generously with tahini or softened butter.
3. 3 In a large bowl, whisk together the semolina, coconut (if using), 100 g sugar, baking powder and salt.
4. 4 Add the yogurt and melted cooled butter. Mix with your hands or a spoon until a soft, slightly sticky dough forms - do not overwork it. Let it rest 5 minutes so the semolina drinks up the moisture.
5. 5 Tip the dough into the tray and press it out evenly with your palm or the back of a spoon to a thickness of about 1.5 cm (½ inch). Smooth the surface.
6. 6 Using a sharp knife, score the surface into diamond shapes (or squares), cutting about two-thirds of the way through. Press a blanched almond into the centre of each piece.
7. 7 Bake for 35–45 minutes, until the top is deep golden brown and a skewer inserted into the centre comes out clean. Internal temperature should reach at least 95 °C (200 °F). The edges should look slightly crisp and pull away from the tray.
8. 8 As soon as the tray comes out of the oven, pour the cooled syrup slowly and evenly over the hot cake, including the cut lines. You may not need every drop - the cake should be saturated but not swimming.
9. 9 Leave the namoura to soak for at least 2 hours (overnight is better) before cutting fully along the scored lines and serving. It keeps, covered, at room temperature for 3–4 days.