Lebanese Namoura Recipe (Authentic Semolina Cake)
A quintessential Lebanese and Middle Eastern dessert, namoura goes by many names, including basbousa, hareesa, revani, and safra. While its name and preparation vary across regions, this syrup-soaked, dense semolina cake remains the centerpiece of countless celebrations.
Namoura is one of my most requested recipes. This foolproof version delivers a spectacular treat with a rich ghee aroma, perfectly crispy edges, and a soft, tender middle—giving you that flawless, authentic pastry-shop quality straight from your home kitchen. It takes me straight back to childhood, bringing to mind square pieces of single-layer cake drenched in sugar syrup. Talk about buttery, melt-in-your-mouth, sweet madness!
The Secret to Perfect Namoura
- The 8-Hour Resting Window: Time is the ultimate secret to this recipe. The raw batter must rest covered at room temperature for a minimum of 8 hours and a maximum of 12 hours. This allows the semolina grains to absorb the liquid, expand, and swell individually, resulting in a perfectly thickened batter and a superior final texture.
- The Double Sugar Syrup Technique: This authentic method relies on two distinct syrups. A cold sugar syrup (atter) is mixed directly into the raw batter before baking to ensure an attractive golden top. Meanwhile, a hot, light sugar syrup flavored with orange blossom water is prepared while the cake bakes, then poured over the namoura immediately when it comes out of the oven.
Ingredients Needed
- Semolina: Use medium- or coarse-ground durum semolina. Avoid fine-ground semolina entirely to prevent a tough, dense texture.
- Sugar: White granulated sugar is required for both the cake batter and the syrups.
- Ghee: Choose a premium animal ghee brand. Avoid regular butter and vegetable ghee; your cake will only taste as good as the ghee you use.
- Water & Baking Soda: Used to bind the batter and serve as the leavening agent.
- Milk Powder (Optional): This is optional, but adding it gives the crumb an extra depth of richness.
- Nuts for Garnish: Decorate the top with your choice of blanched split almonds, pine nuts, or cashews.
Baking & Technique Pro-Tips
- Do Not Overmix: Semolina has a high protein and gluten content. To avoid a tough, chewy cake, mix your ingredients gently just until combined. Overmixing encourages excess gluten development.
- Smart Pan Prep: Grease your baking tin with a unique mixture of tahini, sugar syrup, and ghee. This adds a rich depth of flavor and ensures a flawless, non-stick golden bottom.
- Baking Parameters: Bake in a preheated oven at 200°C (400°F) on the bottom rack for 20 minutes. Rotate the tin halfway through to achieve an even, uniform browning.
- Gently Secure the Nuts: When decorating with your favorite nuts, use a spatula to press them lightly into the raw surface so they stick securely to the cake.
- The Perfect Hot Syrup: Do not overboil your hot syrup; a light consistency is ideal. Boil it for exactly one and a half minutes so it remains fluid enough to drench the cake.
- Let It Cool Fully: Do not serve the cake while it is warm. Allow it to cool completely for a few hours before slicing to let the syrup set properly.
Storage & Make-Ahead Guide
Namoura has excellent staying power, making it a convenient treat for entertaining. Leftovers can be wrapped tightly with cling film to prevent drying out and refrigerated for up to 4 days. It is just as delicious on day four as it is on day one!
Do you prefer the crispy edges or the soft, tender center of namoura?
With perfectly crispy edges, a soft middle, and a rich ghee flavor, this namoura will disappear in no time. No one will ever believe it’s homemade!
The texture and flavor are just like the namoura you’d find in pastry shops in Lebanon—an authentic Lebanese namoura recipe that I promise you’ll love!
Frequently Asked Questions
- Can you make Namoura ahead of time?
Yes! Because it stores beautifully in the refrigerator for up to 4 days, you can bake it a day or two before your gathering. You can also prepare the cold sugar syrup (atter) up to one week in advance and keep it refrigerated. - Why did my semolina cake turn out tough?
A tough texture is usually caused by overmixing the batter or using fine semolina. Ensure you use coarse semolina and gently fold the ingredients together until just combined. - Why does Namoura batter need to rest for 8 hours?
Resting the semolina cake batter allows the coarse semolina grains to completely absorb the liquid, expand, and swell. This crucial step is the ultimate secret to achieving a light, tender texture and authentic flavor just like the variety found in traditional Lebanese pastry shops. - How long should I let the Namoura batter rest before baking?
For the best results, let the raw batter rest covered at room temperature for at least 8 hours and no more than 12 hours. Mixing the dough the night before to rest overnight is ideal, but you can also prepare it early in the morning to bake in time for dinner. - Why does Namoura require two different sugar syrups?
Authentic Lebanese Namoura relies on two types of sugar syrup (atter) to achieve its signature pastry-shop texture. The first is a cold sugar syrup mixed directly into the raw semolina batter before baking to create a golden crust. The second is a hot, light sugar syrup poured over the freshly baked, hot cake to drench it in sweet moisture. - Can you make the sugar syrup for Namoura ahead of time?
Yes, you can prepare the cold sugar syrup up to one week in advance and store it in an airtight container in the refrigerator. However, the hot sugar syrup must be prepared while the Namoura is baking so it is piping hot and ready to pour the exact moment the cake comes out of the oven.
If you make Hadia’s Lebanese Cuisine Namoura, kindly rate the recipe and leave a comment below. Your feedback will be helpful to future readers. And if you snap some photos, please share them on Facebook—I’d love to see your creations!
If You Love Namoura, Try These Next:
Maamoul Mad Bil Tamer, Lebanese Date Bars
Maamoul Mad Bil Ashta, Lebanese (Semolina Cream Cake)
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Doris said: Made this for a family gathering and everyone asked for the recipe. The namoura bars came out perfect and are a crowd pleaser. I was hesitant at the beginning because I have tried previously some versions that were dry, not like the pastry shop variety, yours reminded me of the ones we used to pick from Albaba sweets, soft, dense and sweet. Thanks you so much, Hadia.
Namoura
Description
Next time you wander into a pastry shop in Lebanon to buy namoura, don’t reach for your wallet to shell out money. Remind yourself that you can go home and make it yourself.
Ingredients
For the Semolina Cake
- 700 grams 4 cups semolina
- 350 grams 1½ cups granulated sugar
- 100 ml ⅓ cup animal ghee — please use a good-quality brand
- ½ level teaspoon baking soda — please do not add more than this
- 350 ml 1¼ cups water
- 150 ml ⅔ cup cold prepared sugar syrup
- A handful of nuts such as almonds, pine nuts, or cashews
- 3 tablespoons full-fat milk powder — optional but recommended
For the Hot Sugar Syrup
- 600 grams 3 cups granulated sugar
- 500 ml 2 cups water
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons orange blossom water
To Grease the Baking Tray
- 1 tablespoon prepared sugar syrup or tahini
- 1 tablespoon ghee
Instructions
Prepare the sugar syrup that you will be using in the raw dough. Here is a detailed recipe for making the sugar syrup.You can prepare the sugar syrup a few days before making the namoura. Store it in an airtight container in the refrigerator, and use the specified quantity when you are ready to make the namoura.
- To make the dough: In a large bowl, combine the semolina, sugar, and baking soda. Using your hands, mix well to infuse the ingredients. Add 150 ml of the cold sugar syrup and mix well with your fingertips, allowing the syrup to penetrate the semolina mixture. Add the powdered milk, if using.
- Gradually add the water (350 ml) and mix with your hands until you achieve a thin, dropping consistency—not a liquid dough.
- Grease a round baking tray (38 cm / 15 inches) evenly with both tahini/sugar syrup and ghee, making sure to coat the bottom and sides well. Transfer the dough to the greased tin and spread it into an even, level layer. Gently shake the tin to help distribute the batter evenly.The batter should be approximately 1½ cm / ½ inch deep. This will give you a moderately thick namoura. Keep in mind that the batter will rise slightly during baking.
- Cover with cling film and leave it for a minimum of 8 hours and a maximum of 12 hours. This will allow the semolina grains to swell. (This is how it is made in pastry shops in Beirut.)
- Preheat the oven to 200°C/400°F.
- Using a serrated knife, score the dough into equal squares or diamonds.
- Add your favorite nuts to each square. They could be blanched sliced almonds, pine nuts, or cashews.
- Bake the namoura on the lower rack of the oven for 20 minutes. At this stage, you will notice that the namoura has started to develop some color. Remove it from the oven and, once again, using a serrated knife, cut all the way through the marks you made earlier. Evenly drizzle the ghee over the top of the namoura.
- Place the oven rack in the center position and return the namoura to the oven for an additional 15 minutes, or until the top is golden brown.
- While the namoura is baking, prepare the sugar syrup. Place the sugar and water in a pot over high heat. Bring to a boil, stirring until the sugar has dissolved. Add the lemon juice, which will help prevent the syrup from crystallizing, and continue boiling over high heat for 2 minutes. Add the orange blossom water, then remove from the heat and keep the syrup hot.
- Once the surface and bottom of the namoura are deep brown, remove it from the oven and immediately pour the piping-hot sugar syrup all over it. The namoura will absorb the syrup within a few minutes.
- Set aside for 3 to 4 hours. Using a pie server or spatula, transfer the namoura squares to a serving plate.
Video
Notes
- Please note that this recipe was developed using the metric system of measurements. I have provided cup measurements as well, but for the most accurate results, I highly recommend using a kitchen scale to measure all your ingredients, including liquids.
- At pastry shops in Lebanon, namoura is typically made one day before it is sold to ensure a cohesive and consistent texture. For the best results, allow the namoura to remain in the baking tin for a minimum of four hours before serving.
- Use the best animal ghee you can find for a truly flavorful namoura, and please avoid using butter or vegetable ghee—they will not work well in this recipe. After extensive testing, the two brands I recommend most are Al Bakara Al Haloub (Cow Brand) and Al Assel.
Tried this recipe?Let us know how it was!
20 Comments
Yummy and easy to make
Thank you, Vickie, it’s a great recipe. I hope you give it a try oneday
Made this for a family gathering and everyone asked for the recipe. The namoura bars came out perfect and are a crowd pleaser. I was hesitant at the beginning because I have tried previously some versions that were dry, not like the pastry shop variety, yours reminded me of the ones we used to pick from Albaba sweets, soft, dense and sweet. Thanks you so much, Hadia.
You made my day Doris. It is a great recipe, and I am really glad you tried and enjoyed, and thank you so much, for taking the time to write your review, xoxo.
You mention the cold sugar syrup. How do you make that?
Is the ghee only for greasing the tray? Or is the 125ml to be added to the batter? Thank you
Hi Naila, 125 ml ghee is to be be added to the namoura after semi-baking, as mentioned in step 8. I will soon post a video to make easier for you guys. Welcome.
Can you please let me know how many cups or spoon each ingredients? Thanks!
Hi Patricia, I have provided you with cup measurements as well, but for accuracy, I highly recommend you use a scale to measure your ingredients, even liquids, to get the best possible outcome. Please note that this recipe was developed using metric system of weight measurements. If you want to use cups, consider 1 cup = 250 ml.Enjoy.
Hello! Can we use Ziyad brand Butter Ghee?
Hi Caro, the only two brands that I have tried and were great to ma were al bakara al halloub and Al aseel ghee. If you tried Ziad brand before and you are ok with it, then use it in your namoura. I hope you enjoy it as much as we do.
Honestly speaking, this is the best recipe I’ve ever tried. Thank you.
Thank you, Abdulla, for the feedback, I am thrilled to know you liked, it’s a favorite of mine too, xoxo.
Hello Hadia,
I love this desert and I tried several times to make it but the syrup always stays only in the bottom I’m going to try your recipe but can you tell me why is that happening?
Hi Hera, it could be the sugar syrup on the runny side
Hadia,
What size semolina is used in this recipe? There are several sizes here in the United States.
Thank you!
Hi Gwyn, it is the coarse semolina, here is what it should look like: https://shorturl.at/0mDgr