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Namoura Lebanese Semolina Cake

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A traditional Lebanese semolina cake soaked in fragrant sugar syrup, flavored with rose or orange blossom water, and topped with toasted nuts. This moist, sweet dessert offers a unique texture and delicate floral notes.

Ingredients

Scale
  • 2 cups (300g) fine or medium grain semolina
  • 1/2 cup (65g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) plain full-fat yogurt
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon orange blossom water or rose water
  • 2 tablespoons lemon juice
  • 1 1/2 cups (360ml) water
  • 1/2 cup (60g) toasted pistachios or almonds, roughly chopped
  • 1 tablespoon melted butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil.
  2. In a large bowl, whisk together semolina, all-purpose flour, baking powder, and sugar until evenly mixed.
  3. In another bowl, beat eggs until slightly frothy. Add yogurt, vegetable oil, and orange blossom or rose water; whisk gently to combine.
  4. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. The batter will be thick but moist.
  5. Pour batter into the prepared pan and spread evenly. Optionally, brush the surface with melted butter for a golden crust.
  6. Score the batter into diamond or square shapes about 2 inches (5 cm) each using a sharp knife.
  7. Sprinkle toasted nuts evenly over the top.
  8. Bake for 30-35 minutes until the top is golden and a toothpick inserted comes out clean.
  9. While baking, prepare the syrup: combine water, sugar, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in orange blossom or rose water.
  10. Pour the warm syrup evenly over the hot cake immediately after baking. Let the cake absorb the syrup.
  11. Cool the cake completely at room temperature for at least 1 hour before serving.

Notes

Do not skip the yogurt as it adds moisture and a slight tang. Use medium-fine semolina for a tender crumb. Avoid overmixing the batter to prevent toughness. Ensure syrup and cake are warm when combined for proper absorption. Toast nuts lightly before topping for extra aroma and crunch. Fresh orange blossom or rose water is recommended for authentic flavor. Scoring the batter before baking helps with neat slicing and portion control.

Nutrition

Keywords: Namoura, Lebanese semolina cake, semolina dessert, Middle Eastern dessert, orange blossom cake, rose water cake, easy semolina cake, traditional Lebanese dessert

Find it online: https://bouncybowl.com/namoura-lebanese-semolina-cake-recipe-easy-homemade-dessert-to-impress/