Namoura (نمورة), is a delicious cake/dessert that is easy to make and widely known across the Middle East. It is topped with almonds, baked and then soaked with an aromatic sugar.
This Namoura dessert is the classic recipe for the original Lebanese Namoura. Many other Middle Eastern cultures called it by other names. Egyptians call it Basbousa, Palestinians call it Harissa, Armenians call it Shamali, Persians call it Revani/Ravani.
HOW TO MAKE THE NAMOURA (نمورة)
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.
Namoura is very popular during Ramadan. 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.
- 3 cups semolina flour coarse
- 1.5 cup melted butter
- 1.5 tsp. baking powder
- 1/2 cup sugar
- 1 cup plain yogurt not Greek
- 1/2 cup milk I used Carnation
- 3 tbsp. orange blossoms water
- 2 tbsps.. tahini paste
- 1/2 cup almonds (peeled and halved)
- 2 cups sugar
- 1 cup water
- 1 tsp. lemon juice
- 1.5 tbsps. orange blossoms water
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.
Brush a non-stick sheet pan 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, and then 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.
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 low-medium heat.
Add in the lemon juice and orange blossoms water and boil for 2 minutes. Turn off the heat and let the syrup cool down.