{"id":12631,"date":"2025-03-19T14:45:40","date_gmt":"2025-03-19T14:45:40","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=12631"},"modified":"2025-09-19T20:43:40","modified_gmt":"2025-09-19T20:43:40","slug":"namoura-authentic-lebanese-semolina-cake","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/namoura-authentic-lebanese-semolina-cake\/","title":{"rendered":"Namoura (Authentic Lebanese Semolina Cake)"},"content":{"rendered":"

A quintessential Lebanese and Middle Eastern dessert that goes by many names such as namoura, basbousa, hareesa, revani, safra and maybe more; it varies from country to country \u2014 depending on where it is being baked. Namoura could be one of the most requested recipes I have been asked for. So dear readers, here I am bringing you a flawless recipe, just like the pastry-style variety. 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\u00a0 that you can go home and make it.<\/p>\n

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If there is a cake associated with my childhood, it would be namoura (besides sfouf, the turmeric Lebanese cake)<\/a>. Square portions of single-layer dense semolina cake drenched in sugar syrup, talk about buttery, melt in your mouth sweet madness!<\/p>\n

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Find a really good namoura recipe<\/span><\/h1>\n

After all, how much variation could there be in a time-honored recipe like namoura that combines semolina, ghee water and a leavening agent. Thousands of versions and maybe more. But today I am focusing on the one I grew up eating in Lebanon.<\/p>\n<\/div>\n

Certainly, namoura was and still\u00a0 the centerpiece of many gatherings, parties, birthdays celebrated in Lebanon and the Middle East.<\/p>\n

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Use a good ghee brand<\/h1>\n

The most delicious namoura is made with a quality animal ghee, which offsets the sweetness of the sticky sugar syrup ladled on top of the warm cake. And a big fat no to butter and vegetable ghee. Your namoura will taste as good as your ghee is, so choose your favorite brand.<\/p>\n

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Make sugar syrup two times!<\/h1>\n

Two kinds of syrup go into making this pastry shop namoura. Cold sugar syrup (atter)<\/a> goes into the batter before baking, and another hot and light one is used for drenching the baked namoura. \u00a0You can prepare the cold sugar syrup one week in advance refrigerated in an airtight container. It is handy to prepare it in advance. Hot sugar syrup should be made on the spot while the namoura is baking.<\/p>\n

Decorate with your favorite nuts!<\/h1>\n

Some people like to top the namoura with almonds. Others like pine nuts, and still others prefer cashews It\u2019s a big world, so add what you like to this syrupy dense semolina cake.<\/p>\n

Why does the batter take 12 hours of rest?<\/h1>\n

The key to a pastry shop namoura is time; the semolina needs time to absorb the liquid, allowing the grains to expand and swell, resulting in a perfect namoura in terms of texture and flavor. I usually mix up the batter the day before, but strictly you could do it early in the morning and bake it for dinner as well.\u00a0 Just consider one thing, the longer it sits, the better the texture will be, so I recommend at least 8hours and a maximum of 12.<\/p>\n

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Ingredients needed to make namoura:<\/h1>\n