Namoura
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Resting Time
45 mins
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Total Time
1 hr 55 mins
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Servings
18 servings
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Calories
260 kcal
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Course
Dessert
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Cuisine
Middle Eastern, Lebanese
Namoura
Description
This dessert starts by mixing semolina, sugar, and melted ghee, then incorporating milk, baking powder, and tahini to bring the batter together. After resting to soften the semolina, it is pressed into a tahini-brushed baking dish, cut into diamond shapes, and topped with blanched almonds for added texture and presentation.
The simple syrup is prepared separately by boiling sugar and water, then flavored with lemon juice and orange blossom water, imparting a floral and citrus aroma. Once the cake is baked to a golden hue, it is soaked well in the cooled syrup, allowing the semolina to absorb the sweet liquid, resulting in a moist, sweet, and fragrant treat.
Namoura can be served as a dessert or with coffee and is popular for its subtle sweetness and textured crumb. It stores well at room temperature for several days or refrigerated for extended freshness.
Ingredients
- 2 ½ cups semolina flour coarse
- 1 cup granulated sugar
- ½ cup ghee melted
- ¾ cup milk whole or 2%
- 2 teaspoons baking powder
- 2 tablespoons tahini
- ¼ cup almonds or as needed, blanched
Simple Syrup
- 1 ½ cups granulated sugar
- 1 cup water
- 1 tablespoon orange blossom water
- 1 teaspoon lemon juice
Instructions
- In the bowl of a stand mixer, mix together the semolina, sugar and ghee until well combined, about 1 minute. Add the milk and baking powder and continue mixing until batter comes together, 1-2 more minutes.
- Allow mixture to rest covered for 45 minutes to soften the semolina.
- Meanwhile, make the simple syrup. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes. Stir in the orange blossom water and lemon juice. Pour syrup into a heat proof container and allow to cool.
- Preheat the oven to 350°F. Brush the tahini on the bottom of a 9x9 baking dish. Transfer the batter to the prepared baking pan. Wet your palms with water and spread the mixture evenly with your hands.
- Cut the semolina cake into diamonds by making 5 cuts lengthwise and 8 cuts crosswise on the diagonal. Place an almond into each diamond. Bake until golden brown, about 40 minutes.
- Pour the cold simple syrup on top of the hot semolina cake as soon as you remove it from the oven. Allow the cake to cool for at least one hour before serving.
Notes
- Store Namoura at room temperature up to three days or refrigerate up to five for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 7mg | 0% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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