Namoura

Namoura is a moist, tender semolina cake with a lightly crisp, caramelised edge and a fragrant sugar syrup that seeps into every bite. Yogurt gives it gentle tang, tahini adds nutty depth, and the almond topping makes the simple cake feel classic and festive.

Nutrition · per serving

563kcal

10gProtein

79gCarbs

22gFat

3gFiber

2 servings

Ingredients

13 items

Batter

coarse semolina120 g

plain yogurt100 g

caster sugar50 g

tahini15 g

unsalted butter, melted20 g

baking soda2 g

fine salt1 g

Syrup

caster sugar80 g

water60 ml

lemon juice5 ml

orange blossom water2 ml

For the tin

tahini8 g

Finish

blanched almond halves2 pieces

Tips

•If you only have fine semolina, reduce the yogurt by about 10 g to keep the batter from becoming too loose.
•Do not skip greasing the tin with tahini; it contributes the classic toasted flavour and helps create a caramelised crust.
•Namoura is often sweeter than Western cakes. This small-batch version is balanced but still traditional in style.
•Good with coffee, mint tea, or alongside a little unsweetened strained yogurt.

Steps

1
Preheat the oven to 190°C conventional / 170°C fan. Lightly grease a small 15 cm square tin or similar small baking dish with the tahini, spreading it into the corners so the cake releases cleanly and gets its characteristic flavour.
8 g tahini
2
Make the syrup first so it can cool while the cake bakes: combine the caster sugar and water in a small saucepan. Bring to a boil over medium heat, stirring only until the sugar dissolves, then simmer for 3 minutes. Remove from the heat, stir in the lemon juice and orange blossom water, and leave to cool. A cooled syrup poured over a hot cake gives the best texture.
80 g caster sugar60 ml water5 ml lemon juice2 ml orange blossom water
3
In a mixing bowl, combine the coarse semolina, caster sugar, baking soda, and fine salt. Add the plain yogurt, tahini, and melted butter, then mix just until no dry patches remain. Do not overmix; semolina batter should be thick and spoonable, not airy like a sponge batter.
120 g coarse semolina50 g caster sugar2 g baking soda1 g fine salt100 g plain yogurt15 g tahini20 g unsalted butter, melted
4
Spread the batter evenly in the prepared tin, smoothing the top with a damp spoon or spatula. Score the surface into 2 large rectangles or diamonds and press 1 almond half into the centre of each portion. Scoring before baking helps the syrup soak in neatly later.
2 pieces blanched almond halves
5
Bake for 22-25 minutes, until the top is deep golden and the edges are slightly darker. The centre should feel set and spring back lightly when touched.
6
As soon as the cake comes out of the oven, re-cut along the score lines and slowly pour the cooled syrup evenly over the hot cake. Let it rest for 10 minutes so the syrup absorbs fully; the surface should look glossy but not flooded.
7
Serve warm or at room temperature straight from the tin. For the most traditional texture, allow the pieces to sit a few more minutes before lifting them out so they firm up slightly.

Origin & History

Namoura is a beloved Levantine semolina cake, especially common in Lebanon, where it is often baked in trays, cut into diamonds, and soaked with fragrant syrup. Versions of this dessert exist across the eastern Mediterranean under related names, but the Lebanese style is particularly associated with tahini-lined pans and orange blossom or rose-scented syrup.

lebanese semolina vegetarian dessert baked syrup-soaked beginner

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Steps

Preheat the oven to 190°C conventional / 170°C fan. Lightly grease a small 15 cm square tin or similar small baking dish with the tahini, spreading it into the corners so the cake releases cleanly and gets its characteristic flavour.

8 g tahini

Make the syrup first so it can cool while the cake bakes: combine the caster sugar and water in a small saucepan. Bring to a boil over medium heat, stirring only until the sugar dissolves, then simmer for 3 minutes. Remove from the heat, stir in the lemon juice and orange blossom water, and leave to cool. A cooled syrup poured over a hot cake gives the best texture.

80 g caster sugar60 ml water5 ml lemon juice2 ml orange blossom water

In a mixing bowl, combine the coarse semolina, caster sugar, baking soda, and fine salt. Add the plain yogurt, tahini, and melted butter, then mix just until no dry patches remain. Do not overmix; semolina batter should be thick and spoonable, not airy like a sponge batter.

120 g coarse semolina50 g caster sugar2 g baking soda1 g fine salt100 g plain yogurt15 g tahini20 g unsalted butter, melted

Spread the batter evenly in the prepared tin, smoothing the top with a damp spoon or spatula. Score the surface into 2 large rectangles or diamonds and press 1 almond half into the centre of each portion. Scoring before baking helps the syrup soak in neatly later.

2 pieces blanched almond halves

Bake for 22-25 minutes, until the top is deep golden and the edges are slightly darker. The centre should feel set and spring back lightly when touched.

As soon as the cake comes out of the oven, re-cut along the score lines and slowly pour the cooled syrup evenly over the hot cake. Let it rest for 10 minutes so the syrup absorbs fully; the surface should look glossy but not flooded.

Serve warm or at room temperature straight from the tin. For the most traditional texture, allow the pieces to sit a few more minutes before lifting them out so they firm up slightly.

Origin & History