Name: Syrup-Soaked Semolina Cake (Namoura) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 cups (400 grams) granulated sugar; 1 cup (240 milliliters) water; 1 tablespoon freshly squeezed lemon juice; 1 1/4 teaspoons lavender extract, vanilla extract, or rose water; 3 cups (490 grams) semolina flour; 3/4 cup (170 grams) unsalted butter (1 1/2 sticks), melted, plus more for coating the pan; 3/4 cup (150 grams) granulated sugar; 1 cup (227 grams) plain whole-milk yogurt; 2 1/2 teaspoons baking soda; 1/4 cup (29 grams) slivered almonds

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Introduction

Namoura is a delightful Middle Eastern semolina cake soaked in fragrant, sweet syrup. Its tender texture pairs beautifully with the subtle floral notes of lavender, rose water, or vanilla, making it a perfect treat to enjoy with tea or coffee.

A large silver metal pan filled with a golden brown dessert cut into many small diamond-shaped pieces. Each piece is topped with a single slivered almond placed in the center. One piece has been removed from the pan, revealing the soft, slightly crumbly texture inside, and lies on the pan's edge. The pan rests on a white marbled surface, with a knife nearby and a purple cloth visible to the top right. The dessert's color is warm and inviting, with a slightly crispy top layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (400 grams) granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons lavender extract, vanilla extract, or rose water
3/4 cup (170 grams) unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
3 cups (490 grams) semolina flour
3/4 cup (150 grams) granulated sugar
1 cup (227 grams) plain whole-milk yogurt
2 1/2 teaspoons baking soda
1/4 cup (29 grams) slivered almonds

Instructions

Step 1: In a small saucepan over high heat, combine sugar and 1 cup (240 milliliters) of water. Stir until sugar dissolves and bring to a boil. Reduce heat to a simmer, add lemon juice and your choice of extract, then simmer until syrup thickens slightly, about 2 minutes. Remove from heat and set aside to cool.
Step 2: Preheat your oven to 400°F (200°C). Butter a 9-by-13-inch baking dish generously.
Step 3: In a large bowl, mix semolina, melted butter, and sugar until well combined. Set aside.
Step 4: In a medium bowl, stir together yogurt and baking soda. Let the mixture sit for about 10 minutes or until it nearly doubles in size.
Step 5: Pour the yogurt mixture into the semolina mixture and stir thoroughly to combine. Transfer the batter into the prepared baking dish, pressing it evenly.
Step 6: Score the surface diagonally into 2-inch diamond shapes using a knife. Place one slivered almond at the center of each diamond.
Step 7: Bake for 25 to 30 minutes or until the top is golden brown.
Step 8: Remove from the oven, place on a wire rack, and immediately drizzle the cooled syrup evenly over the hot cake. Allow the namoura to cool to room temperature before cutting along the scored lines and serving.

Tips & Variations

For a richer flavor, try using rose water instead of lavender or vanilla extract.
You can toast the slivered almonds lightly before placing them on top for extra crunch and aroma.
If you prefer a denser texture, reduce the yogurt slightly or use a thicker yogurt.
Make sure to drizzle the syrup while the cake is hot to help it absorb fully and stay moist.

Storage

Store namoura in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week; just allow it to reach room temperature before serving. Reheat gently in a microwave or oven to refresh its softness.

How to Serve

Three diamond-shaped pieces of golden brown cake with a slightly coarse texture sit on a white textured plate. Each piece has a single blanched almond placed in the center. A woman's hand holds a fork, cutting into one of the pieces, revealing a light, soft interior. In the top left corner of the image, part of a metal pan with more pieces of the same cake is visible. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of semolina?

Semolina is key to the texture and flavor of namoura, but if unavailable, a coarse whole wheat flour can be used as a substitute though the texture will be slightly different.

What can I substitute for yogurt if I don’t have any?

You can use buttermilk or a mixture of milk and lemon juice as a substitute for yogurt to help activate the baking soda and keep the cake moist.