Namoura (Vegan Basbousa)

5 from 30 votes

Namoura (vegan 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

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Servings: servings

Calories: 213kcal

Author: Janelle Hama

Equipment

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

Metric - US Customary

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

Using your fingers to combine all the ingredients to the dough is important as it helps to keep the dough light.

Use enough sugar syrup to completely cover every part of the cake in the tray, it should not be dry, it will soak a lot of sugar syrup.

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.

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.

Enjoy a slice of vegan basbousa with a cup of dalgona coffee.

Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml

Nutrition