Wasfetna

Namoura

The rich Levantine semolina cake with syrup — a thicker sister to basbousa with a fragrant tahini base.

Vegetarian

Namoura
Cooking time
1 hr 57 min
Hands-on time
12 min
Free time
1 hr
Difficulty
Easy
Cuisine
Levantine
Calories
520
Contains
Nuts, Gluten, Dairy, Sesame

In the Levant it is nammoura, in Egypt basbousa, and in every home it is a favorite: our Levantine version is thicker and richer, with coarse semolina. It rests before baking so the grains stay distinct and soak up the syrup.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

For the nammoura

For the syrup

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Shopping list

Equipment

  • Small pot for the syrup — Completely cold, ready for the hot nammoura.
  • Tray greased with tahini — Cut into diamonds in the tray before baking.

Method

  1. Mix the semolina, sugar and baking soda in a large bowl.

    3 min
    You’ll know it’s ready when

    The bicarbonate is evenly distributed and you don't see any white spots.

  2. Add the melted butter and yogurt and mix just until smooth.

    4 min
    You’ll know it’s ready when

    No dry semolina remains at the bottom, and the mixture is moist and cohesive.

    Tip: Mix until smooth, then stop — overmixing makes it rubbery.

  3. Grease the tray with tahini, spread the mixture, and smooth the surface with the back of a wet spoon.

    5 min
    You’ll know it’s ready when

    Even thickness from edge to edge and a smooth surface.

    Tip: Tahini, not butter: it is tahini that prevents sticking and gives a browned bottom.

  4. Leave the tray to rest until the semolina absorbs the moisture.

    1 hrYou can walk away
    You’ll know it’s ready when

    The mixture thickened and absorbed the liquid, and the surface no longer had a shiny appearance due to moisture.

    Tip: The semolina rest is the most important step in nammoura — don't cut it short.

  5. Cut them into diamond shapes, place an almond in the center of each piece, and bake at 190°.

    30 minYou can walk away
    You’ll know it’s ready when

    The edges are dark golden and the center is firm, and the knife comes out clean in the middle.

    Tip: Preheat the oven and monitor the color during the last five minutes.

  6. Pour the cold syrup over it while it's still hot, in batches, until it has soaked it all up.

    15 minYou can walk away
    You’ll know it’s ready when

    Shiny and moist right to the bottom, with no syrup pooling in the tray.

    Tip: Hot cake, cold syrup. The other way round gives soft, spongy nammoura.

What this teaches

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