Namoura is a Lebanese semolina cake, baked until golden, soaked in fragrant syrup, and topped with a single almond on each piece. It’s one of those sweets that instantly feels celebratory, and you’ll often see it cut into perfect squares or diamonds in Lebanese bakeries.
When I baked it at home, the yoghurt gave a gentle tang that balanced the sweetness of the syrup beautifully. The batter itself is thick — I found using my hands worked better than a spoon to press it into the tray, and the warmth of my fingers smoothed it out perfectly. Namoura makes the ideal sweet finish to a Lebanese feast, especially after mains like Riz a Djej (Lebanese Chicken and Rice) or Lamb Shawarma.
Why You’ll Love This Recipe
- Authentic Lebanese sweet – a staple at family gatherings and celebrations.
- One-bowl batter – no mixer required, just stir and bake.
- Moist and syrupy – keeps fresh for days thanks to the syrup.
- Visually striking – golden squares or diamonds, each topped with a toasted almond.
Ingredients Explained
- Coarse semolina – gives Namoura its distinct, slightly grainy texture.
- Sugar – sweetens both the cake and syrup.
- Plain natural yoghurt – for a milder flavour (or Greek yoghurt for a tangier version).
- Butter – enriches the crumb.
- Baking powder – ensures a light lift.
- Salt – balances sweetness.
- Rose water or orange blossom water – perfumes the syrup with floral notes.
- Whole blanched almonds – pressed on top before baking for the classic look.
Pro Tips
- Use your hands if needed: If the batter is too stiff to spread with a spoon, lightly oil your hands and press it in. The warmth of your fingers makes it easier to smooth the surface.
- Yoghurt choice matters: Plain natural yoghurt = mild flavour; Greek yoghurt = tangier and richer.
- The batter should feel heavy but spreadable — don’t worry if it seems dense.
- Always pour warm syrup over hot cake for perfect absorption.
- Score before baking so the almonds stay in place and slicing is easier.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Flavour improves after a day as the syrup settles.
- Freeze unsyruped pieces for up to 1 month. Defrost, then drizzle with fresh syrup before serving.
FAQs
Can I add coconut to the batter?
Yes. Many families stir ½ cup of desiccated coconut into the mixture. It softens the yoghurt tang and adds chewiness.
What if I don’t have rose water?
Orange blossom water works beautifully, or leave it out for a simpler syrup.
Can I double the recipe?
Yes, bake in a larger tray and extend the baking time slightly until golden.
Substitutions
- Almonds: Try pistachios, pine nuts, or cashews instead.
- Butter: Swap for ghee for a richer, traditional taste.
- Flavouring: Replace rose water with orange blossom water, or omit altogether.
- Coconut (optional): Add ½ cup desiccated coconut for extra sweetness and chew.
Serving Suggestions
- Traditionally enjoyed with strong Lebanese coffee (ahweh) or mint tea.
- Serve at room temperature as a sweet finish to any Lebanese meal.
- Perfect for sharing at family gatherings and celebrations.
Final Thoughts
Namoura is proof that simple ingredients can create something memorable. With its golden crumb, syrup-soaked texture, and toasted almonds, it’s both humble and celebratory. Once you’ve made it, it’s bound to become a favourite at your table.
If you’re exploring more Lebanese flavours, try my Lebanese Stewed Green Beans (Loubieh bi Zeit) or Juicy Lamb Kofta Recipe. Namoura makes the perfect sweet finish after these savoury dishes.
Namoura Lebanese Semolina Cake
Equipment
- 30 x 20 cm baking dish
- baking paper
- Mixing Bowl
- Wooden spoon or spatula
- small saucepan
- sharp knife
Ingredients
- 2 cups coarse semolina
- 1 cup sugar
- 1 cup plain natural yoghurt or Greek yoghurt for a tangier flavour
- ½ cup unsalted butter melted
- 1 tsp baking powder
- Pinch of salt
- 20 –24 whole blanched almonds
For the syrup:
- 1 ½ cups sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 30 x 20 cm baking dish with baking paper, leaving some overhang on the sides for easy removal. Lightly grease the paper and sides with butter or oil.
- In a large mixing bowl, combine semolina, sugar, yoghurt, melted butter, baking powder, and salt. Stir with a wooden spoon or spatula until evenly combined. The batter will be thick and spreadable.
- Spoon the batter into the lined baking dish. Use the back of a spoon or spatula to spread it into the corners and smooth the top. If the batter feels too stiff, lightly oil your hands and press it in with your fingers — the warmth of your hands will help flatten it smoothly.
- Using a sharp knife, lightly score the surface into squares or diamonds. Press one almond in the centre of each piece.
- Place the baking dish on the middle oven rack and bake for 35–40 minutes, until golden brown and a skewer inserted in the centre comes out clean.
- While the cake bakes, place sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for 8–10 minutes, until slightly thickened. Remove from heat, stir in rose water, and let the syrup cool slightly.
- Remove the baking dish from the oven. Immediately pour the warm syrup evenly over the hot cake, starting at the edges and working towards the centre so it soaks in fully.
- Leave the cake in the lined baking dish until it cools completely and the syrup has absorbed. Once cooled, lift it out using the paper overhang, transfer to a board, and cut along the scored lines to serve at room temperature.
The perfect bite 😋👏