Imagine a dessert so irresistibly moist and sweet that it transports you straight to the bustling streets of Beirut with just one bite! Namoura, the legendary Middle Eastern semolina cake, is not just a dessert—it's a culinary experience that blends rich tradition with heavenly flavors. Soaked in aromatic rose water syrup and adorned with delicate almonds, this cake promises to turn your ordinary dessert moment into an extraordinary gastronomic journey that will have your taste buds dancing with delight!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 8 servings
Ingredients
- 1 cup semolina
- 1 cup sugar
- 1 cup yogurt
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1/4 cup blanched almonds
- 2 cups water
- 1 cup sugar (for syrup)
- 1 tablespoon rose water
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking pan with butter.
- In a large mixing bowl, combine semolina, sugar, and baking powder. Mix the dry ingredients thoroughly to ensure even distribution.
- Add yogurt and melted butter to the dry ingredients. Stir until a smooth, thick batter forms with a consistent texture.
- Pour the batter into the prepared baking pan, spreading it evenly using a spatula or the back of a spoon.
- Arrange blanched almonds in a decorative pattern on top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the sugar syrup by combining water and sugar in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
- Remove syrup from heat and stir in rose water. Let it cool slightly.
- Once the cake is baked, remove from oven and immediately pour the warm sugar syrup evenly over the hot cake, allowing it to soak completely.
- Let the cake cool to room temperature, allowing it to absorb the syrup fully. The cake should look glossy and moist.
- Cut into diamond or square shapes and serve at room temperature. Can be garnished with additional almonds if desired.
Tips
- Use fine semolina flour for the smoothest texture and most authentic result.
- Ensure your butter is completely melted and at room temperature for better batter integration.
- Don't rush the syrup-soaking process—allow the cake to absorb the syrup completely for maximum moistness.
- For a more intense flavor, let the cake rest for a few hours after soaking to allow the syrup to fully penetrate.
- When arranging almonds, slightly toast them beforehand to enhance their nutty flavor.
- Use a clear glass baking dish if possible to monitor the golden browning of the cake's bottom.
- Rose water is key—use high-quality, pure rose water for the most authentic taste.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 7g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
