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Egypt · Dessert

Egyptian Nammoura (Basbousa)

45 min
960 kcal
6 servings

By eatmundo · August 4, 2026

Egyptian Nammoura (Basbousa)🇪🇬AI-generated image

Same ingredients, elsewhere in the world

7 matches

Dishes from other countries' kitchens, made from the same core ingredients as Egyptian Nammoura (Basbousa). The percentage is the share of ingredients the two recipes have in common.

Same technique: Cake59 recipes from 15 countriesSee all 7 matches

A classic Egyptian semolina cake soaked in a fragrant honey syrup. It is dense, moist, and typically garnished with almonds for a satisfying crunch.

According to eatmundo's ingredient comparison, the closest dish to Egyptian Nammoura from another cuisine is Namoura (Lebanon): the two share 71% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    First make the syrup: in a saucepan, combine 300g of the sugar, 250ml water and the 200ml honey. Bring to a boil, stirring until the sugar dissolves, then simmer for 5 minutes. Remove from the heat and let it cool to room temperature. Preheat your oven to 180°C (350°F) and grease a 25cm square baking pan with a bit of ghee.

  • 2

    In a large bowl, mix the semolina, the remaining 150g sugar and the baking powder until well combined.

  • 3

    Melt the rest of the ghee, add it to the semolina mixture and rub it in with your fingers until the texture resembles coarse wet sand.

  • 4

    Fold in the yogurt until you have a thick, consistent batter—do not overmix, or the cake will become tough.

  • 5

    Spread the mixture evenly into your prepared pan and smooth the surface with a spatula.

  • 6

    Score the top into diamond or square shapes and press a single almond into the center of each piece.

  • 7

    Bake for 30–35 minutes until the edges are golden brown and the top is firm to the touch.

  • 8

    While the cake is hot, pour the room-temperature honey syrup from step 1 evenly over it, letting it absorb completely before serving.

Frequently Asked Questions

What is Nammoura?

Nammoura, also known as Basbousa, is a traditional Egyptian semolina cake soaked in syrup. It is primarily made from semolina, yogurt, and ghee, often garnished with almonds, and is commonly served as a dessert during holidays and family gatherings.

Can I use butter instead of ghee?

While butter works, ghee provides the authentic nutty aroma and texture that is central to the Egyptian style.

Should the syrup be hot or cold?

The syrup should be at room temperature while the cake is piping hot; this contrast ensures the syrup penetrates deeply without making the cake soggy.

How do I know if it's done?

Look for a deep golden brown color on the edges and a firm, springy center when pressed gently.

Why is my basbousa crumbly?

If it crumbles too much, it might be due to not enough fat or over-baking; ensure you follow the ratio of ghee to semolina carefully.

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