Namoura (Basbousa Recipe)

Namoura is a sweet semolina cake from the Middle East soaked in a fragrant sugar syrup. This basbousa recipe explains both vegan and original versions.

Namoura is perfect for those who have a sweet tooth. 

It makes an ideal treat to serve guests as it’s easy to make and pairs well with coffee or tea.

This namoura recipe hails from Lebanon, but has been adapted to suit a vegan diet. I will also explain the original recipe below.

I’ve to tell you, Lebanese sweets are amongst the most fragrant and sweetest desserts I’ve ever experienced. Boy are they decadent.

Mum makes this Namoura all the time, so as a kid I just thought it was always there and thought nothing of it. It’s not until the last couple of years that I’ve really appreciated this recipe.

What I love about this sweet semolina cake is that I can put out a platter of it in front of guest and watch the pieces disappear. 

It gives me great satisfaction knowing everyone is enjoying this fragrant Lebanese dessert and I’ve been able to successfully modify it to be vegan.

I recently learned that Armenians and Greeks also make this cake with slight variations. 

My favourite parts are the edges, they are extra caramelised and crunchy. 

Interesting Facts

Namoura is also referred to as Harissa or Basbousa, this is all dependent on where in the Middle East.

Namoura is pronounced as ‘Nam-moo-ra’ in Arabic.

Some Middle Eastern countries like to add desiccated coconut too.

There are a few other Lebanese semolina desserts such as Sfouf Lebanese Turmeric Semolina Cake. This cake has the most gorgeous golden colouring.

🥘Ingredients

Atter - Sugar Syrup (used to drizzle on top of the nammoura)

• White sugar - this yields the best results (brown will not turn out the same)
• Rose water* - for flavouring, you can substitute this with orange blossom water*. I always use a good quality brand such as Cortas*.
• Water - room temperature and filtered preferred
• Plant based butter - this is an addition to atter, just for the namoura, to give it a gorgeous sheen

Sweet Semolina Cake

• Coarse semolina* - this is preferred as it makes namoura less dense, however you can opt to use fine semolina too or perhaps even mix both evenly. Semolina is known as ‘smeed’ in Arabic.
• Plant based butter - this should be at room temperature, I like to use Nuttelex. (This is normally butter or ghee)
• Rose water* - adds a lovely fragrant taste. Again if you prefer this can be swapped for orange blossom water*.
• Bicarbonate soda - this helps to leaven the semolina cake
• Salt - I prefer to use pink salt. Salt enhances the flavour.
• Baking powder - works hand in hand with the bicarb as a leavening agent
• Coconut yoghurt - this is to replace full fat yoghurt
• Sugar - white sugar is traditionally use and as namoura is cut into small pieces I don’t mind using it. However if you are inclined you can use raw brown sugar, this will change the colour and add more of a grainy texture
• Almonds - 1 per piece is used to decorate, this can be swapped for pine nuts if preferred
• Tahini* - only a small amount is need to line the baking tray with

🔪Cooking Instructions

Ater - Sugar Syrup

1. In a saucepan, add water, sugar and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.

Sweet Semolina Cake

1. In a large mixing bowl add semolina* and plant based butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes.
2. Once dough has rested, crumble it using your fingers and then add, sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers. 
3. Coat baking tray with tahini* and flatten dough as evenly as possible
4. Use a 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
5. 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
6. Evenly pour a generous amount of sugar syrup over baked namoura
7. Allow to cool down to room temp before taking the pieces out

📝Recipe Notes

• Using your fingers to combine all the ingredients to the dough is important as it helps to keep the dough light.
• Slightly wet knife when cutting dough into squares, this helps the dough not stick to the knife
• Use enough sugar syrup to completely cover every part of the namoura in the tray. 
• Alternatively to the previous point, you could soak it just enough and then offer extra sugar syrup with each piece, leaving it up to individual discretion
• Namoura should not be dry and will soak in a lot of the sugar syrup 
• The top layer of namoura is golden and crunchy whilst the inside is a pale yellow, soft and fluffy. The semolina gives a wonderful crunchy grainy texture.

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💭Recipe 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.
• Naturally 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 is will help the cake not stick. This also adds a hint of a nuttier flavour
• If you wish to opt out of using the plant based butter in the simple syrup, you can do so. However this step really helps give namoura a beautiful sheen
• You many need to recut the cut semolina cake once it cools down

🥄Serving Suggestions

Namoura pairs perfectly with tea or coffee.

🗒️Namoura Variation

Add ½ a cup of desiccated coconut when adding all other ingredients to the dough.

❓FAQ

⚙️Equipment

To make this recipe you will require:

• Baking tray
• Mixing bowl
• Saucepan*

🔖Other vegan Lebanese Desserts

• Haytaliyeh Vegan Lebanese Milk Pudding - A light and fragrant pudding best served cold
• Sfouf Lebanese semolina turmeric cake - A gorgeous golden cake
• Lebanese rice pudding riz bi haleeb - another fragrant pudding but with rice which can be served warm or cold