Namoura (Semolina Cake)

Name: Namoura (Semolina Cake)
Prep time: 75 min
Cook time: 32 min
Total time: 107 min
Ingredients: 2 cups coarse semolina; 6 tb. ghee; ½ cup white granulated sugar; 1 cup plain yogurt; ½ tsp. baking soda; ½ tsp. baking powder; 1 tb. orange blossom water; 1 tb. rose water; 1 tb. tahini ((or ghee)); ¼ cup blanched halved almonds; 2 cups attar ((rosewater simple syrup))

March 12, 2025
by Iman

Cuisine: Lebanese
Difficulty: Easy

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Prep Time

75 mins.
Cook Time

32 mins.
Serving

16
Ready In

1 hr 47 mins.

Namoura is a sweet, syrup-soaked semolina cake enjoyed across Lebanon and the Middle East. Topped with almonds and infused with fragrant rose water syrup, it’s the perfect treat to enjoy with tea or coffee, especially during Ramadan and festive gatherings.

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The rich, buttery texture of the Namoura (semolina cake) combined with the sweetness of the rose-water syrup creates the most satisfying bite. Namoura is a staple dessert, especially during festive gatherings and the month of Ramadan.

How do you make Namoura?

Namoura is one of the simplest desserts you can prepare. Unlike most cakes, it does not require eggs, or extensive mixing. The batter comes together quickly with just a few ingredients, and there is no need for a stand mixer or electric beater. You simply mix the ingredients, spread the batter into a pan, score it into diamond or square shapes, and top each piece with an almond before baking. Once golden brown, the hot syrup is poured over the cake, allowing it to absorb all the delicious sweetness.

What is in Namoura?

Namoura is made with a base of coarse semolina, which gives it a unique crumbly yet moist texture. Make sure to use only coarse semolina, as fine semolina will change the texture entirely.

The other key ingredients are sugar, yogurt, and a touch of baking soda and baking powder to help it rise slightly. Namoura is traditionally made with ghee, which enhances its rich flavor. However, if you don’t have ghee, you can use a high-quality butter as an alternative.

The syrup, or “attar,” is made with sugar, water, a squeeze of lemon juice and a splash of rose water and orange blossom water. This syrup is what gives Namoura its signature sweetness and fragrant flavor. Unlike some cakes where the syrup is brushed on lightly, Namoura soaks it all up, creating a melt-in-your-mouth experience. Feel free to add as much attar as you prefer. The recipe calls for 2 cups, however, I added 1 ½ because I prefer it slightly lighter. If you do not use all your attar, save the remainder in a jar and store in a dark, cool place like a pantry for up to two months.

The traditional way to prepare the baking pan is by greasing it with tahini, which adds a subtle nuttiness to the cake. However, you can also use butter, ghee or non-stick spray. The almonds placed on top before baking not only add a decorative touch but also provide a nice crunch with every bite.

Important Recipe Tips

1. Let the batter rest for 1 hour before spreading it into the pan and baking.

2. When scoring the cake, make shallow cuts—do not cut all the way through. The bottom should remain connected until after baking and soaking in syrup.

3. Pour the hot atter (rose water syrup) over the cake immediately after removing it from the oven.

4. Do not slice the cake all the way down to the pan until it has completely cooled, as it will be very crumbly.

5. Allow Namoura to cool for at least 1 hour, preferably 2, before serving for the best texture.

Namoura is best enjoyed with a cup of tea or coffee, making it a perfect treat for any time of the day. It’s a simple yet indulgent dessert that brings comfort and nostalgia with every bite! Store in an airtight container at room temperature for up to 7 days. It can also be refrigerated for up to 2 weeks.

STEP 1

Preheat the oven to 375°F. In a medium bowl, combine the coarse semolina with ¼ cup (4 tablespoons) of room-temperature ghee. Use your hands to mix until fully incorporated and crumbly.