By eatmundo · July 12, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
16 matchesDishes from other countries' kitchens, made from the same core ingredients as Namoura. The percentage is the share of ingredients the two recipes have in common.
Harissa (Egyptian Semolina Cake)In Egypt · same ingredients86%
Egyptian Nammoura (Basbousa)In Egypt · same ingredients71%
BasbousaIn Egypt · same ingredients71%
A traditional Lebanese semolina cake soaked in simple syrup and adorned with almonds.
According to eatmundo's ingredient comparison, the closest dish to Namoura from another cuisine is Harissa (Egypt): the two share 86% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Melt 150g of butter and let it cool slightly. Grease a 25cm square baking pan with the remaining 20g of butter.
- 2
Combine 500g of semolina with 200g of sugar in a mixing bowl until evenly distributed.
- 3
Stir in the 150g of melted butter and 1 tsp of baking powder, then mix in 250g of plain yogurt until you have a thick, spreadable batter. Cover and let it rest for 1 hour so the semolina hydrates. Preheat the oven to 180°C during the last 20 minutes of resting.
- 4
Spread the batter into the prepared pan and smooth the surface with a spatula.
- 5
Score the top into diamond shapes with a knife and press an almond into the center of each.
- 6
Bake for 30 minutes until the edges turn golden brown and pull away from the pan sides.
- 7
While the batter rests, simmer 300g of sugar with 250ml of water for 10 minutes until slightly thickened. Stir in 15ml of rose water and let the syrup cool completely.
- 8
Pour the cooled syrup over the hot cake immediately after removing it from the oven so it soaks in evenly.
Frequently Asked Questions
What is Namoura?
Namoura is a Lebanese semolina cake soaked in sugar syrup. It is primarily made from semolina, yogurt, butter, and topped with almonds, typically served as a sweet treat during festive occasions or gatherings.
What type of semolina should I use for Namoura?
Use coarse or medium-grade semolina rather than fine semolina to ensure the dessert achieves its signature gritty, cake-like texture.
Why is it important to rest the batter before baking?
Resting the batter for at least one hour allows the semolina grains to fully hydrate, preventing the dessert from turning out dry or grainy.
How do I know when the Namoura is perfectly cooked?
It is done when the edges are deep golden brown and a skewer inserted into the center comes out clean, usually after 30 minutes at 180°C (350°F).
Should the syrup be hot or cold when poured over the Namoura?
Always pour cold sugar syrup over the hot Namoura immediately after taking it out of the oven to ensure it absorbs properly without making the cake soggy.
🇱🇧AI-generated image
