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 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

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Introduction

Namoura is a traditional Middle Eastern semolina cake soaked in a fragrant, sweet syrup. This moist and tender dessert is subtly flavored with floral extracts and topped with crunchy almonds, making it a perfect treat for any occasion.

A close-up view of a square metal baking pan filled with golden-brown semolina cake cut into diamond shapes, each piece topped with a single almond sliver. The cake has a coarse, crumbly texture with a glossy surface, showing a moist inside through a missing piece near the bottom right corner. The pan is placed on a white marbled texture, and a knife with a black handle lies nearby on the bottom right. 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 the sugar and 1 cup (240 milliliters) of water. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to a simmer, then add the lemon juice and your choice of extract. Stir to combine and simmer for about 2 minutes until the syrup thickens slightly. 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. In a large bowl, mix the semolina, melted butter, and sugar until well combined, then set aside.
Step 3: In a medium bowl, combine the yogurt and baking soda. Stir and let it sit until it nearly doubles in size, about 10 minutes.
Step 4: Pour the yogurt mixture into the semolina mixture and stir thoroughly to combine. Transfer the batter to the prepared baking dish and press it into an even layer. Using a knife, score the surface diagonally into 2-inch diamond shapes. Place a slivered almond in the center of each diamond.
Step 5: Bake for 25 to 30 minutes, or until the top is golden brown. Remove from the oven and place the dish on a wire rack. While the namoura is still hot, drizzle the cooled syrup evenly over the top. Allow to cool completely to room temperature, then recut along the scored lines before serving.

Tips & Variations

For a different flavor profile, try adding orange blossom water instead of rose water or lavender extract.
If you prefer a crunchier texture, toast the slivered almonds lightly before placing them on the cake.
Use full-fat yogurt for the best texture and richness in the cake.
Make sure to score the cake before baking to make it easier to cut after syruping.

Storage

Store namoura in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week. Reheat gently in the oven or microwave before serving to refresh the texture.

How to Serve

A tray of golden brown semolina cake cut into diamond-shaped pieces, each topped with a single almond sliver; the cake has a grainy texture on top and a soft inside. One piece is removed slightly from the others, showing the thick, moist layer beneath the crust. The tray is silver and sits on a white marbled surface. A knife with a silver blade and black handle is placed next to the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt instead of whole-milk yogurt?

Using whole-milk yogurt provides the best texture and richness, but low-fat yogurt can be used as a substitute. The cake may be slightly less moist and tender.

How do I know when the syrup is ready?

The syrup is ready when it has slightly thickened after simmering for about 2 minutes and coats the back of a spoon. It should be smooth and pourable but not too runny.