Lebanese Semolina Cake, commonly known as Namoura or Basbousa, is one of the most beloved sweets in Lebanese and Levantine cuisine. It is made with coarse semolina, yogurt, sugar, and butter or ghee, then baked until beautifully golden and soaked with a fragrant sugar syrup.

The result is a cake that is slightly crisp and golden on top, tender and grainy inside, and wonderfully sweet from the syrup. Traditionally, each piece is decorated with an almond before baking.

Namoura is often served with Arabic coffee or tea and is especially popular during celebrations, family gatherings, Ramadan, Eid, and other special occasions.

Ingredients

For the Semolina Cake

  • 2 cups coarse semolina
  • ½ cup granulated sugar
  • 1 cup plain yogurt
  • ½ cup melted unsalted butter or ghee
  • ½ cup unsweetened shredded coconut, optional
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange blossom water
  • ¼ cup milk, if needed
  • Whole blanched almonds for decoration
  • 1 tablespoon tahini for greasing the pan

For the Sugar Syrup

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

What Is Namoura?

Namoura is a traditional Levantine semolina sweet prepared from a relatively simple mixture of semolina, dairy, sugar, and fat.

Although recipes vary between Lebanon, Syria, Palestine, and neighboring countries, the basic idea remains similar: a semolina-based cake is baked until golden and then soaked with syrup.

In Lebanon, orange blossom water and rose water are frequently used to give the syrup its distinctive floral aroma.

Preparing the Sugar Syrup

The syrup should be prepared first so it has time to cool.

Step 1: Combine Sugar and Water

Place the sugar and water in a saucepan.

Heat over medium heat and stir until the sugar dissolves.

Step 2: Add Lemon Juice

Bring the mixture to a gentle boil.

Add the lemon juice and allow it to simmer for approximately 7–10 minutes.

The lemon juice helps prevent the syrup from crystallizing and balances the sweetness.

Step 3: Add Floral Water

Remove the saucepan from the heat.

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

Set the syrup aside to cool.

A cool or room-temperature syrup poured over the hot cake helps create the ideal texture.

Preparing the Semolina Cake

Step 1: Prepare the Pan

Preheat your oven to 180°C (350°F).

Use approximately a 9 × 13-inch baking pan.

Grease the pan generously with tahini.

The tahini adds a subtle nutty flavor and helps give the bottom of the Namoura a beautiful golden finish.

Step 2: Combine the Dry Ingredients

In a large bowl, combine:

  • Semolina
  • Sugar
  • Baking powder
  • Baking soda
  • Shredded coconut, if using

Mix thoroughly.

Step 3: Add the Wet Ingredients

Add the yogurt, melted butter or ghee, vanilla, and orange blossom water.

Mix everything together until you have a thick, moist batter.

The mixture should not be as thin as a regular cake batter.

If it seems excessively dry, add a small amount of milk.

Step 4: Rest the Batter

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

This gives the semolina time to absorb moisture and helps produce a better texture.

Step 5: Spread Into the Pan

Transfer the mixture to the prepared baking pan.

Use a spatula or the back of a spoon to spread it evenly.

Smooth the surface carefully.

Traditionally, Namoura is relatively flat rather than tall like a conventional sponge cake.

Step 6: Score the Cake

Before baking, use a sharp knife to lightly score the surface into diamond or square shapes.

Do not necessarily cut all the way through.

Place one blanched almond in the center of each piece.

The scored lines make the cake easier to cut after baking and create the traditional Namoura appearance.

Baking the Namoura

Place the pan in the preheated oven.

Bake for approximately 30–40 minutes, or until the surface becomes deep golden brown.

For an especially attractive golden top, you can place the cake under the broiler for the final 1–2 minutes.

Watch it carefully because the top can brown quickly.

Adding the Syrup

This is one of the most important steps.

Remove the hot Namoura from the oven.

Immediately pour the cooled sugar syrup slowly and evenly over the cake.

You should hear a gentle sizzling sound as the syrup meets the hot cake.

Allow the cake to sit for at least 30–60 minutes so it can absorb the syrup.

For the best texture, allow it to cool completely before serving.

Cutting and Serving

Follow the original score lines and cut the Namoura into diamonds or squares.

Place the pieces on a serving platter with the almond facing upward.

The finished cake should have:

  • A golden top
  • Slightly crisp edges
  • A moist semolina center
  • A delicate floral aroma
  • Sweet syrup throughout

Traditional Lebanese Flavor

The combination of orange blossom water and semolina gives Namoura its distinctive Lebanese character.

Orange blossom water provides a sweet floral aroma, while rose water can add another subtle layer of fragrance.

For a milder flavor, use only orange blossom water.

For a more aromatic dessert, use both orange blossom and rose water.

Namoura With Coconut

Many home recipes include shredded coconut.

Coconut adds moisture and a subtle tropical flavor while complementing the semolina.

If you prefer a more traditional semolina-forward cake, simply leave the coconut out.

Both versions can be delicious.

Namoura With Ghee

For a richer Lebanese-style flavor, substitute ghee for butter.

Ghee gives the cake a deeper buttery aroma and works particularly well with semolina.

You can also use a combination of butter and ghee.

Important Tips for Perfect Namoura

Choose the Right Semolina

Coarse or medium semolina generally provides the characteristic slightly grainy texture of Namoura.

Very fine semolina can produce a softer, more cake-like result.

Don't Make the Batter Too Thin

Namoura should be thick enough to spread into the pan.

Adding too much milk can make the final texture overly soft.

Don't Skip the Resting Time

Allowing the semolina mixture to rest gives the grains time to absorb moisture.

Bake Until Properly Golden

The cake needs enough color before the syrup is added.

A pale Namoura can remain soft and lack the characteristic toasted flavor.

Use Cool Syrup

Hot cake + cool syrup is an easy approach for achieving a moist but structured texture.

Don't Cut Immediately

Although it may be tempting to serve the cake immediately, giving it time to absorb the syrup makes a significant difference.

How to Store Namoura

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

You can refrigerate it for around 5–7 days.

Allow refrigerated Namoura to sit at room temperature before serving, or warm individual pieces very gently.

Can Namoura Be Frozen?

Yes.

Place individual pieces in an airtight freezer-safe container, separating layers with parchment paper.

Freeze for up to approximately 2–3 months.

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

How to Serve Lebanese Semolina Cake

Namoura is wonderful with:

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

For a traditional dessert platter, serve several small Namoura pieces alongside other Lebanese sweets such as baklava, maamoul, or date-filled pastries.

Frequently Asked Questions

Is Namoura the same as Basbousa?

They are closely related semolina sweets, and the names are sometimes used interchangeably. However, recipes and preferred ingredients vary by country and household.

Can I make Namoura without coconut?

Yes. Coconut is optional and can be omitted.

Can I use rose water instead of orange blossom water?

Yes. Rose water can be used, although orange blossom water gives the cake a particularly characteristic Lebanese aroma.

Why did my Namoura become too soggy?

Too much syrup, insufficient baking, or pouring syrup without allowing the cake to develop a firm golden crust can contribute to a soggy texture.

Why is my Namoura dry?

The cake may have been overbaked, the semolina may have absorbed too little liquid, or insufficient syrup may have been used.

Final Thoughts

Lebanese Semolina Cake, or Namoura, is a wonderful example of how simple ingredients can create an incredibly flavorful dessert. Semolina, yogurt, butter or ghee, sugar, almonds, and fragrant floral syrup come together to create a cake that is crisp on the outside, tender inside, and unmistakably Middle Eastern.

Whether you prepare it for Eid, Ramadan, a family gathering, afternoon tea, or simply as a homemade dessert, Namoura is a comforting Lebanese sweet that deserves a place on every Middle Eastern dessert table.