Namoura (basbousa) is a Middle Eastern semolina cake with sugar syrup. Namoura has a sweet, floral taste and is served cut into diamonds or squares topped with a single almond piece.
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What is Namoura?
Namoura is a decadent Middle Eastern semolina cake sans regular flour and is drizzled in simple syrup known as atter.
It is also referred to as Harissa or Basbousa. It is a traditional dessert with a rich history.
Namora is believed to have originated in the Middle East and has been enjoyed for centuries. It is a popular dessert in many countries, including Egypt, Turkey, Greece, and Lebanon.
Namoura is pronounced as ‘Nam-moo-ra’ in Arabic and is written as نمورة
My Lebanese family calls it either harissa or namoura. This a vegan namoura recipe, and my favorite parts are the cake edges of the tray, they are extra caramelized and crunchy.
Ingredients and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
White sugar yields the best results (brown sugar will not turn out the same).
Rosewater for flavoring, you can substitute this with orange blossom water. I always use a good-quality brand such as Cortas (affiliate link).
Dairy-free butter - traditionally full-fat butter is used, however, any type of dairy-free butter works just as well.
Coarse semolina is preferred as it makes namoura less dense, however, you can use fine semolina too, or perhaps even mix both evenly. Semolina is known as ‘smeed’ in Arabic and gives a wonderful crunchy grainy texture. It is also used in this Lebanese cake.
Bicarbonate soda and baking powder help to leaven this Middle Eastern semolina cake.
Coconut yogurt replaces full-fat yogurt, you can use any dairy-free yogurt. I like using coconut yogurt as the flavor pairs so well with this cake some people like to add coconut to it.
Variation: Add ½ a cup of desiccated coconut when adding all other ingredients to the dough.
How To Make Namoura
First, make the sugar syrup called atter. In a saucepan, add water, sugar, dairy-free butter, and rose water, stir through, and bring to a boil for about 6 minutes. Set aside to cool down to room temp.
Make the dough. In a large mixing bowl, add semolina (affiliate link) and the dairy-free butter, and combine using your fingers until a dough forms.
Cover with cling wrap and set aside for a minimum of 30 minutes.
Add the remaining ingredients. Once the dough has rested, crumble it using your fingers and then add, sugar, rose water, bicarb soda, baking powder, salt, and coconut yogurt and combine using your fingers.
Using your fingers to combine all the ingredients into the dough is important as it helps to keep the dough light rather than compact.
Prepare the baking tray. Coat the baking tray with tahini (affiliate link) and flatten the dough as evenly as possible.
Cut into pieces. Use a slightly wet knife to push the edges down and off the tray, cut it into square or diamond pieces, and place one almond in the middle of each piece. The slightly wet knife helps the dough not stick to the knife when cutting it into pieces.
Bake the namoura. Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes, and then move it to the top for the last 15 minutes. Baking time is approximately 30 minutes or until lightly golden
Pour the sugar syrup evenly and generously over the baked namoura covering every part of it.
Allow to cool down to room temperature before taking the pieces out.
Namoura should not be dry and will soak in a lot of the sugar syrup. The top layer of namoura is golden and crunchy, while the inside is pale yellow, soft, and fluffy.
Pro Tips
My mother’s hot tip is to make the dough the night before, she explains it produces a less dense cake. So the more resting time the better.
Tahini will have a layer of oil at the top of the jar, use the top layer of tahini with the oil to brush the baking tray with, this will help the cake not stick. This also adds a hint of a nuttier flavor.
If you wish to opt out of using the dairy-free butter in the simple syrup, you can do so. However, this step helps give this vegan namoura a beautiful sheen.
You will need to recut the cut semolina cake once it cools down to take out the pieces.
FAQ
Namoura can be stored in a snap-lock container in a cool pantry for several days. Or covered in the fridge. Ensure that it is fully cooled to room temperature before storing.
This is dependent on your preference, both are equally delicious. Placing the batter into a smaller tray will yield a softer cake-like result, as the batter isn't spread out and will stay moist. For a crunchier namoura, place your batter into a larger tray to allow it to spread thinner (about an inch, 2.5cm).
No. Namoura is not gluten free as it contains semolina which is made out of wheat.
More Vegan Middle Eastern Desserts
Haytaliyeh Vegan Lebanese Milk Pudding - A light and fragrant pudding best served cold
Lebanese rice pudding riz bi haleeb - another fragrant pudding but with rice that can be served warm or cold
Atayef - delicious nut-stuffed pancakes from the Middle East
Here is a delicious guide to vegan Lebanese dessert recipes, I am sure there is something in this list that will catch your eye.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Namoura (Vegan Basbousa)
Ingredients
Sugar Syrup (Atter)
- 2 cups White sugar
- 1 cup Water
- 2 tablespoon Rose water substitute with orange water
- ½ tbsp Dairy free butter
Namoura
- 3 cups Coarse semolina
- 1 cup Dairy free butter room temperature
- 1 tablespoon Rose water substitute with orange water
- 1 teaspoon Bicarbonate soda
- 1 pinch Salt
- 1½ teaspoon Baking powder
- 1 cup Coconut yogurt
- ½ cup White sugar
- 1 teaspoon Tahini
- 30 Almonds
Instructions
Sugar Syrup (Atter)
- In a saucepan, add water, sugar, dairy free butter and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.2 cups White sugar, 1 cup Water, 2 tablespoon Rose water, ½ tablespoon Dairy free butter
Namoura
- In a large mixing bowl add semolina and dairy free butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes.3 cups Coarse semolina, 1 cup Dairy free butter
- Once dough has rested, crumble dough using your fingers and add sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers.1 tablespoon Rose water, 1 teaspoon Bicarbonate soda, 1 pinch Salt, 1½ teaspoon Baking powder, ½ cup White sugar, 1 cup Coconut yogurt
- Coat baking tray 22cm (9") x 33cm (13") with tahini and flatten dough as evenly as possible.1 teaspoon Tahini
- Use a wet knife to push the edges down and off the tray and then cut into squares or diamond pieces and place one almond in the middle of each piece,30 Almonds
- Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes and then move it to the top for the last 15 minutes. Baking time is approximately 30min or until lightly golden,
- Evenly pour a generous amount of sugar syrup over baked namoura. Allow to cool down to room temp before taking the pieces out.
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Toni
This is such a nice dessert!! I love it!
Nora
This Namoura is really tasty! A must try!
Jerika
Wow! Super moist and unique cake. Thanks!:)
Agnieszka
Such a great recipe! Will make it again.
Amy Liu Dong
Wow! So delicious. The color it gives plus the almond on top makes this so enticing and tempting.
Maya
Love that this is vegan friendly!
Louise
Yogurt is not vegan.
Janelle Hama
In this case it is. We only use coconut yoghurt
Maggie
This is insanely, incredibly good. Yummy!
Jacqui
Hi there,
Am loving the look of this vegan basbousa recipe. Would you please tell me what size baking pan you would recommend?
Janelle
Hi Jacqui,
The baking tray used for this vegan namoura is 22cm (8.6") x 33cm (13").
Enjoy!
Fay
I love the taste of this semolina cake. I didn't add too much sugar syrup which made it lighter.