Nammoura – Lebanese Semolina cake2023-08-05
Namoura is a Lebanese baked semolina cake, easy to make. There are also other Middle Eastern versions. In Syria, and Palestine it’s known as Hrisseh. In Egypt, it is called Basbousa. The Iranians call it Revani and the Armenians call it shamali. In North Africa it’s called Kalb el Louz. Greece, Turkey and the balkans, as well as other countries in Western Asia, have also their versions.
Namoura is perfect for any occasion and so simple to make.
- CAKE BATTER
- 2 cups of semolina (preferably coarse)
- More or less 1 cup of full fat runny yogurt (if the batter is too dense, add a drizzle of milk)
- 2 or 3 tbsp of sugar + a pinch of salt
- 1 tbsp of bicarbonate of soda
- 200g of butter, melted
- Some whole or slivered almonds (skin removed)
- SUGAR SYRUP
- 2 cups of white sugar
- 1 cup of water
- About 1 tbsp of lemon juice
- 2 tbsp of rose water
- 2 tbsp of orange blossom water
Prepare the batter by mixing all the ingredients to combine. Let it rest for a small hour to allow the semolina to soften before baking. The batter should be easy to spread. If it is too dense, loosen it with some more yogurt or milk.
Preheat your oven to 180C. Brush your cake pan with butter then put the batter in and spread it evenly. With a sharp knife cut the Namoura into diamond shape or square patterns. Place the almonds in each square then bake the Namoura for about 30 to 40 minutes; until it gets a nice golden colour.
While the Namoura is baking, prepare the syrup. In a small saucepan boil the water then add the sugar and the lemon juice. Make sure the sugar has properly dissolved and let it boil for about 10 minutes. Add the orange blossom and rose waters at the end.
As soon as you remove the namoura from the oven, retrace the patterns made earlier and pour the syrup gradually over it. This cake is supposed to be sticky. When the syrup has been completely absorbed remove the namoura pieces from the baking pan and put them on a serving platter.