Namoura or Basbousa | Middle Eastern Semolina Cake
Indulge in the rich and sweet flavours of Nammoura, a Middle Eastern dessert made with semolina and sweet syrup.
Servings: 15 pieces
Calories: 106kcal
Ingredients
For the aromatic simple syrup
- ½ cup sugar
- ¼ cup water
- 1 green cardamom
- a squeeze of lemon
- 1 teaspoon orange blossom water optional but recommended
- 1 teaspoon rose water
For Namoura
- ¾ cup coarse semolina
- 2 tablespoons fine semolina or desiccated coconut
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ cup ghee or butter melted
- ⅓ cup thick yoghurt
- 1 teaspoon orange blossom water
- 1 teaspoon rose water
- 2 teaspoon tahini to grease the baking dish
For Garnish
- 10 to 15 almonds whole or sliced
Instructions
Prepare the syrup
- Add the sugar, water, and cardamom (if using) into a deep pan and heat over low to medium flame until all of the sugar dissolves. You don't want to stir this.½ cup sugar, ¼ cup water, 1 green cardamom
- Bring to a boil and add the lemon juice. Don't stir too many times. Lower the heat and let simmer for 5 to 8 minutes.a squeeze of lemon
- Switch it off and stir in the orange blossom water and rose water. Allow it to cool before use. The syrup should not be too thick so take it off while it is still flowy as it will thicken while cooling. You can make this ahead and keep it in the fridge.1 teaspoon orange blossom water, 1 teaspoon rose water
Prepare the Namoura batter
- Combine the semolina, sugar and baking powder in a large mixing bowl.¾ cup coarse semolina, 2 tablespoons fine semolina, ¼ cup sugar, 1 teaspoon baking powder
- Stir in the melted ghee or melted butter, orange blossom water and rose water. Use a rubber spatula to make sure all of the semolina is coated with the fat.¼ cup ghee or butter, 1 teaspoon orange blossom water, 1 teaspoon rose water
- Next, stir in the yoghurt and lightly combine to obtain a thick batter.⅓ cup thick yoghurt
Prepare the baking pan
- Grease a round 7-inch pan with tahini. Spread the batter evenly using a spatula. Smooth the surface with wet hands. Tap the pan on the counter a few times to even out the batter. Cover the pan and let it rest for 15-30 minutes.2 teaspoon tahini
- Preheat the oven towards the end of the resting time. Use a plastic knife to score lines for a square or diamond shape. Press a cashew or almond in the centre of each piece.10 to 15 almonds
Preheat and Bake
- Preheat the oven to 180℃ with the rack in the middle. Bake the Namoura for 25 to 35 minutes or until the edges start to brown and leave the sides.
- To acquire a browned top, you may brush the top with some butter and put it back in the oven with a Flat grill or broil mode on. Keep an eye and remove it when it reaches a caramelized colour.
Soak in syrup
- Remove from the oven and pour room temperature sugar syrup (approx ⅔ to ¾ cup or all of it) all over the hot Namoura.
- Let it cool for at least an hour before you can cut along the scored lines.
Serve
- Carefully remove one piece using an offset spatula. Once a piece is out the rest of the pieces can be picked out easily. Serve with more nuts and dried fruits or some Arabic coffee.
Storage
- Store any leftovers in an airtight container for up to two days and refrigerate after that It tastes great cold too but you may warm up in the oven before serving again.
Notes
If you find the cake too dry, then warm up some syrup and pour it over the cooled cake. Let it absorb and cool a bit. The rule to use syrup is either cooled syrup over hot bake or hot syrup over cooled bake.
Mango basbousa: For a mango-flavoured Basbousa, all you have to do is replace half of the yoghurt with mango pulp.
Nutrition
Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g
