Namoura is a classic Lebanese semolina dessert made with coarse semolina, yogurt, sugar, and butter or ghee. It is baked until golden, cut into diamonds or squares, and generously soaked with a fragrant sugar syrup flavored with orange blossom water.

Soft and moist in the center, slightly golden around the edges, and topped with toasted almonds, Namoura is a favorite Lebanese sweet for celebrations, holidays, family gatherings, and afternoon coffee.

Unlike a conventional sponge cake, Namoura has a distinctive slightly grainy semolina texture. Its delicious flavor comes from the combination of toasted semolina, creamy yogurt, butter or ghee, and aromatic syrup.

What Is Namoura?

Namoura is one of the best-known semolina sweets in Lebanon and the wider Levant.

The recipe is wonderfully simple. The semolina mixture is pressed into a baking pan, decorated with almonds, scored into individual portions, and baked until golden. A sugar syrup is then poured over the hot cake.

The syrup penetrates the semolina, creating a moist and sweet interior while the top retains some of its baked texture.

Different families have their own recipes. Some add coconut, while others use only semolina. Some prefer butter, while others use ghee. Orange blossom water and rose water may also be added to the syrup.

Ingredients

For the Namoura

  • 2 cups coarse semolina
  • ½ cup granulated sugar
  • 1 cup plain full-fat yogurt
  • ½ cup melted butter or ghee
  • ½ cup unsweetened shredded coconut, optional
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange blossom water
  • 2–3 tablespoons milk, only if needed
  • Whole blanched almonds, for decoration
  • 1 tablespoon tahini, for greasing the pan

For the Syrup

  • 1½ cups granulated sugar
  • ¾ cup water
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon orange blossom water
  • 1 teaspoon rose water, optional

Preparing the Syrup

It is best to prepare the syrup before baking the Namoura so it has time to cool.

Step 1: Combine the Sugar and Water

Place the sugar and water in a saucepan.

Heat over medium heat, stirring occasionally until the sugar has completely dissolved.

Step 2: Simmer

Bring the mixture to a gentle boil.

Add the lemon juice and reduce the heat slightly.

Simmer for approximately 7–10 minutes.

The syrup should become slightly thicker but still remain pourable.

Step 3: Add the Floral Water

Remove the saucepan from the heat.

Stir in the orange blossom water and rose water, if using.

Set aside to cool.

The floral water gives the syrup the distinctive aroma associated with many Lebanese sweets.

Making the Namoura

Step 1: Prepare the Oven

Preheat your oven to:

180°C / 350°F

Grease a 9 × 13-inch baking pan generously with tahini.

Tahini is traditionally used in some Lebanese versions and adds a subtle nutty flavor while helping prevent sticking.

Step 2: Mix the Semolina

Place the semolina in a large mixing bowl.

Add the sugar, baking powder, and coconut if using.

Mix thoroughly.

Step 3: Add the Yogurt and Butter

Add the yogurt and melted butter or ghee.

Mix with a wooden spoon or your hands until everything is well combined.

The mixture should be thick and moist rather than runny.

Add a little milk only if the mixture seems excessively dry.

Step 4: Add Orange Blossom Water

Add the orange blossom water and vanilla.

Mix gently.

Avoid adding too much orange blossom water because its floral flavor can become overpowering.

Step 5: Rest the Mixture

Allow the semolina mixture to rest for 10–15 minutes.

This gives the semolina time to absorb the yogurt and butter.

Shaping the Namoura

Transfer the mixture into the prepared pan.

Use a spatula or the back of a spoon to press it into an even layer.

Namoura should generally be relatively shallow rather than tall.

Smooth the surface carefully.

Scoring the Cake

Before baking, use a sharp knife to score the Namoura into:

  • Diamonds
  • Squares
  • Rectangles

Do not cut completely through the cake.

Place one blanched almond in the center of each portion.

The almonds become beautifully toasted during baking and give the dessert its traditional appearance.

Baking the Namoura

Place the pan in the preheated oven.

Bake for approximately 30–40 minutes.

The Namoura should become a rich golden brown on top.

If the surface needs additional color, place it under the broiler for 1–2 minutes.

Watch carefully during this step because the top can brown quickly.

A properly baked Namoura should have a firm golden surface and slightly crisp edges.

Adding the Syrup

This is the most important finishing step.

Remove the Namoura from the oven while it is still hot.

Slowly pour the cooled syrup evenly over the entire cake.

Pour gradually rather than flooding one area.

The hot semolina cake will absorb the syrup.

Allow the Namoura to rest for at least 30–60 minutes.

For the best texture, allow it to cool completely before cutting along the score lines.

Traditional Lebanese Namoura Texture

A successful Namoura should not have the same texture as a regular sponge cake.

Instead, it should be:

  • Moist
  • Tender
  • Slightly grainy from the semolina
  • Golden on top
  • Slightly crisp around the edges
  • Sweet but not overwhelmingly sugary
  • Fragrant with orange blossom

The almond on top adds a pleasant roasted crunch.

Namoura With Coconut

Coconut is optional.

Some Lebanese-style recipes include shredded coconut, which makes the dessert slightly softer and adds another layer of flavor.

For a more straightforward semolina flavor, simply leave it out.

Both versions work well.

Namoura With Ghee

Using ghee instead of butter produces a richer and more aromatic dessert.

Ghee has a deep buttery flavor that works particularly well with toasted semolina and orange blossom syrup.

For an especially rich version, use a combination of butter and ghee.

Tips for Perfect Namoura

1. Use Coarse Semolina

Coarse or medium semolina provides the characteristic texture of Namoura.

Fine semolina produces a softer, more cake-like result.

2. Don't Add Too Much Liquid

The mixture should be thick enough to press into the baking pan.

Too much milk or yogurt can make the finished Namoura overly soft.

3. Let the Mixture Rest

A short resting period allows the semolina to absorb moisture evenly.

4. Bake Until Golden

Do not remove the Namoura while it is still pale.

A deep golden surface gives it better flavor and structure.

5. Cool the Syrup

Using cool or room-temperature syrup over hot Namoura helps the syrup absorb gradually.

6. Don't Cut It Immediately

Give the cake enough time to absorb the syrup before serving.

This produces a much better texture.

How to Serve Namoura

Namoura is traditionally cut into small diamond or square pieces.

Serve it with:

  • Arabic coffee
  • Turkish coffee
  • Black tea
  • Mint tea
  • Fresh fruit
  • Plain yogurt

For a Lebanese dessert platter, arrange Namoura alongside other sweets such as baklava, maamoul, and date-filled pastries.

Namoura for Ramadan and Eid

Namoura is particularly suitable for festive occasions.

During Ramadan, small pieces can be served after iftar with Arabic coffee or tea.

For Eid, the golden almond-topped pieces look beautiful arranged on a large serving platter alongside other traditional Lebanese sweets.

How to Store Namoura

Store Namoura in an airtight container at room temperature for 2–3 days.

For longer storage, refrigerate it for approximately 5–7 days.

Allow it to return to room temperature before serving for the best flavor and texture.

Can Namoura Be Frozen?

Yes.

Cut the Namoura into individual pieces and place parchment paper between the layers.

Store in a freezer-safe airtight container for up to approximately 2–3 months.

Thaw in the refrigerator and then bring to room temperature before serving.

Common Namoura Problems

Why is my Namoura too dry?

It may have been baked too long or may not have absorbed enough syrup.

Why is my Namoura too wet?

There may have been too much syrup or insufficient baking time.

Why did the almonds burn?

The almonds may have been exposed to excessive top heat. If the cake is browning too quickly, reduce the oven temperature slightly or cover the surface loosely with foil.

Why did my Namoura fall apart?

The mixture may have been too wet, insufficiently baked, or cut before it had time to absorb and set with the syrup.

Why isn't my Namoura golden?

It may need additional baking time. The surface should be properly golden before the syrup is added.

Traditional Namoura Flavor Variations

Orange Blossom Namoura

Use orange blossom water in the syrup for a classic floral aroma.

Rose Namoura

Add a small amount of rose water to the syrup for a more pronounced floral flavor.

Coconut Namoura

Add shredded coconut to the semolina mixture for a softer texture.

Pistachio Namoura

Replace some of the almonds with chopped pistachios for a slightly different presentation.

Ghee Namoura

Use clarified butter or ghee for a richer, more traditional-style flavor.

Frequently Asked Questions

Is Namoura the same as Basbousa?

They are closely related semolina sweets, and the names are often used interchangeably. However, recipes differ between countries, regions, and families.

Can I make Namoura without coconut?

Yes. Coconut is completely optional.

Can I use butter instead of ghee?

Absolutely. Butter works very well, although ghee gives a richer flavor.

Can I use rose water instead of orange blossom water?

Yes, although orange blossom water is particularly characteristic of Lebanese versions.

Should the syrup be hot or cold?

For this recipe, allow the syrup to cool while the cake bakes, then pour it over the hot Namoura.

Final Thoughts

Lebanese Namoura is a beautiful example of traditional Levantine baking. Its ingredients are simple, but the combination of semolina, yogurt, butter or ghee, toasted almonds, and fragrant orange blossom syrup creates an exceptionally satisfying dessert.

The contrast between the golden baked surface and moist syrup-soaked interior makes Namoura especially enjoyable with a cup of strong Arabic coffee or tea.

Whether prepared for Ramadan, Eid, weddings, family celebrations, or an ordinary afternoon at home, Namoura brings the unmistakable flavors of Lebanese hospitality to the dessert table.