Every country in the Middle East has its own version of Namoura. Some call it Basbousa while other calls it Namoura. Some make it with Semolina (farkha), and other use Farina (smid). Some add plain yogurt while other add milk. Whatever you prefer, Namoura is an exotic cake that’s very easy to prepare and put together in a short amount of time. Sometimes, I add half cup desiccated coconut for variation.
Discover the flavors of the Middle East, especially Lebanon with this delicious cake drenched with sugar syrup to perfection!
- 3 cups farina (smid)
- 1 cup sugar
- 1 cup butter/ghee, melted
- 1 1/4 cup plain yogurt
- 1 teaspoon baking powder
- 1 1/2 teaspoon orange blossom
- 1 1/2 teaspoon rose water
- Slivered or sliced almond for garnish
- 2-3 tablespoon tahini for the baking pan
For the Sugar Syrup:
- 3 cups sugar
- 1 1/2 cups water
- 1 teaspoon lemon juice
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- In a large mixing bowl, mix all the ingredients together except the tahini and the slivered almond.
- Spread the tahini in the bottom of a rectangular or round pan to prevent sticking. Set aside.
- Pour the mixture into the pan and smooth the top by dipping your hands in water.
- Cut the namoura with a knife that you dip in water between cutting. You can shape them in squares or diamonds.
- Decorate with almond pieces.
- Let the uncooked namoura rest for 4-5 hours for best results.
- In the meantime, prepare the sugar syrup by placing the sugar and water over the stove.
- Add the lemon juice when the sugar dissolves. You will notice the syrup starts thickening. Add the orange blossom water. Set aside to cool.
- Bake the namoura in a 400 degrees F preheated oven until the top becomes golden, about 40 minutes.
- Pour half of the cold syrup over the hot namoura and let it absorb all the liquid before repeating again with the rest of the syrup.
- Let the namoura cool on your counter. Re-cut again using a plastic knife and serve to your family.