Namoura is incredibly easy to make and requires only a handful of ingredients. It’s egg-free, making it ideal for those with dietary restrictions, and it’s naturally rich in texture and flavor thanks to the semolina and syrup. The sweet, floral aroma of the syrup makes every bite melt in your mouth. Whether you enjoy it with a cup of tea or as a post-dinner dessert, Namoura is a crowd-pleaser that brings the taste of Lebanon to your table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coarse semolina
Sugar
Plain yogurt
Baking powder
Baking soda (optional, for lighter texture)
Butter or ghee (melted)
Rose water or orange blossom water
Blanched almonds or shredded coconut (for topping)
Tahini (for greasing the pan)
For the syrup:
Sugar
Water
Lemon juice
Rose water or orange blossom water
Directions
Preheat your oven to 350°F (175°C). Grease a baking dish (typically 9×13 inches) with tahini.
In a large bowl, mix semolina, sugar, baking powder, and baking soda (if using).
Add the melted butter and yogurt. Stir until well combined into a thick batter.
Pour the batter into the greased pan and smooth the top with a spatula.
Let it rest for 10–15 minutes. Then score the top into squares or diamonds and place an almond in the center of each piece.
Bake for 30–35 minutes or until golden and a toothpick comes out clean.
While baking, prepare the syrup: combine sugar and water in a saucepan, bring to a boil, then simmer for 10 minutes. Add lemon juice and rose or orange blossom water.
Once the cake is done, remove from oven and immediately pour the cooled syrup over the hot cake.
Allow it to soak and cool before cutting and serving.
Servings and timing
This recipe yields about 16 pieces. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Coconut version: Add shredded coconut to the batter for extra richness.
Nut topping: Use pistachios or walnuts instead of almonds.
Dairy-free: Substitute yogurt with a plant-based yogurt and use oil instead of butter.
Spiced: Add a pinch of cinnamon or cardamom for a warm spice note.
Stuffed: Place a layer of date paste or nut filling in the center for a special twist.
Lighter syrup: Reduce sugar in the syrup or use honey for a milder sweetness.
Mini Namoura: Bake in muffin tins for individually portioned cakes.
Rose + orange: Combine both rose and orange blossom waters for deeper floral aroma.
Crumbly style: Use only semolina (no flour) for a more traditional crumbly texture.
Extra syrupy: Pour more syrup for a moist, melt-in-your-mouth version.
Storage/Reheating
Store Namoura in an airtight container at room temperature for up to 3 days or refrigerate for up to 5–6 days. To reheat, warm in the microwave for 10–15 seconds or enjoy at room temperature. Namoura can also be frozen for up to 2 months. Wrap individual slices and thaw before serving.
FAQs
What is Namoura made of?
Namoura is made of semolina, yogurt, sugar, butter, and baking powder, then soaked in sugar syrup flavored with rose or orange blossom water.
Is Namoura the same as Basbousa?
Yes, Namoura is the Lebanese version of what is known as Basbousa in Egypt and other countries, though the names and small ingredients may vary.
Does Namoura contain eggs?
No, this cake is traditionally made without eggs, which contributes to its crumbly, dense texture.
What kind of semolina should I use?
Coarse semolina is best for a more traditional texture, but fine semolina can also be used for a softer result.
Can I make Namoura without syrup?
The syrup is essential to achieve the classic moist and sweet flavor. However, you can reduce the amount if you prefer it less sweet.
Why is my Namoura dry?
It may be overbaked or not enough syrup was added. Make sure the syrup is poured while the cake is hot.
Can I prepare Namoura ahead of time?
Yes, Namoura stores well and even improves in flavor after a day as it absorbs the syrup.
How do I know when the syrup is ready?
It should simmer for about 10 minutes and lightly thicken. It should still be pourable when cooled.
Can I use ghee instead of butter?
Yes, ghee gives a richer, nuttier flavor and is often used in traditional versions.
What do I serve with Namoura?
Namoura is perfect with tea or Arabic coffee. You can also serve it with a dollop of cream or yogurt on the side.
Conclusion
Namoura is a timeless Lebanese dessert that brings together simplicity and elegance in every bite. With its soft, syrup-soaked semolina base and delicate floral notes, it’s a treat that’s as comforting as it is delicious. Whether you’re sharing it at a celebration or enjoying it at home, this easy-to-make cake is a must-try for lovers of Middle Eastern sweets.
Namoura, also known as Basbousa, is a traditional Lebanese semolina cake soaked in sugar syrup and flavored with rose or orange blossom water. This egg-free, golden dessert is soft, slightly crumbly, and topped with almonds or coconut, making it a beloved treat across the Middle East.
Ingredients
2 cups coarse semolina
3/4 cup sugar
1 cup plain yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda (optional)
1/2 cup melted butter or ghee
1 tablespoon rose water or orange blossom water
Blanched almonds or shredded coconut, for topping
Tahini, for greasing the pan
For the syrup:
1 cup sugar
3/4 cup water
1 teaspoon lemon juice
1 teaspoon rose water or orange blossom water
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with tahini.
In a large bowl, mix semolina, sugar, baking powder, and baking soda if using.
Add melted butter and yogurt. Mix until a thick batter forms. Stir in rose or orange blossom water.
Pour the batter into the prepared pan and smooth the top. Let rest for 10–15 minutes.
Score the top into squares or diamonds and place an almond in the center of each piece.
Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
While the cake bakes, prepare the syrup: combine sugar and water in a saucepan. Bring to a boil, then simmer for 10 minutes. Add lemon juice and floral water. Cool slightly.
Once the cake is baked, remove it from the oven and immediately pour the cooled syrup over the hot cake.
Let it soak and cool completely before cutting and serving.
Notes
Use plant-based yogurt and oil for a dairy-free version.Let the cake rest before baking to help it set properly.Syrup should be cool and cake hot for best absorption.Add shredded coconut to the batter for extra richness.Store leftovers in an airtight container at room temp or refrigerate.
