🇱🇧 Lebanon · Dessert
Namoura
By eatmundo · July 12, 2026
A traditional Lebanese semolina cake soaked in simple syrup and adorned with almonds.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C and grease a 25cm square baking pan with butter.
- 2
Combine 500g of semolina with 200g of sugar in a mixing bowl until evenly distributed.
- 3
Whisk in 250g of plain yogurt until you achieve a thick, pourable batter.
- 4
Pour 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 it bakes, simmer sugar and water with a dash of rose water to create a light syrup.
- 8
Pour the syrup over the hot cake immediately after removing it from the oven to soak it perfectly.
Frequently Asked Questions
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 35-40 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.
