Best 2 Namoura Lebanese Semolina Cake Recipes
Namoura is a beloved Lebanese semolina cake that holds a special place in the hearts of dessert enthusiasts. With its golden-brown exterior, soft and moist interior, and irresistible nutty flavor, namoura has become a staple in Lebanese cuisine and a symbol of warmth and celebration. Whether you're preparing it for a special occasion or simply seeking a treat to satisfy your sweet cravings, discovering the best recipe for this delectable cake is a culinary journey that promises to delight your palate and create lasting memories.
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NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h
Yield 20 to 24 pieces
Number Of Ingredients 9
Steps:
- In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
- Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
- Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
- Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
- Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams
NAMOORA (BASBOOSA)
Middle Eastern dessert.
Provided by Basma Yacoub
Categories World Cuisine Recipes African
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
- Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
- While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g
Tips:
- Use fine semolina for a smooth texture. If you only have coarse semolina, grind it in a food processor or blender until it is fine.
- Toast the semolina before using it. This will give the cake a nutty flavor and help to prevent it from becoming too dense.
- Be careful not to overmix the batter. Overmixing will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake the cake, or it will become dry.
- Serve the cake warm or at room temperature. Namoura is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Namoura is a delicious and easy-to-make Lebanese semolina cake. It is perfect for special occasions or everyday snacks. With its simple ingredients and straightforward instructions, this cake is sure to become a favorite in your kitchen. So next time you are looking for a sweet treat, give namoura a try! You won't be disappointed.
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