Namoura (Semolina Cake)
Updated Dec 06, 2025
This Namoura recipe, also known as Basbousa or Semolina cake is a classic Lebanese dessert made with semolina flour and soaked in simple syrup
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A Lebanese STyle Cake
I grew up eating this Lebanese cake called Namoura that’s made with semolina flour, and it’s one of the most nostalgic desserts for me. The semolina gives the cake its signature crumbly texture and creates little holes in the cake for soaking up the simple syrup.
If you’ve ever had namoura before and wondered if you can recreate it at home, this recipe is for you! It’s great for gathering, celebrations, and Ramadan. Growing up, this was one of the most nostalgic desserts that my mom made, especially for holidays, so this recipe is passed down from her, and I think you’ll love it!
This semolina cake has a few different names depending on the Middle Eastern region it’s from. In Lebanon, we call it Namoura, but it also goes by Basbousa or Basboosa (which often uses coconut flakes) in many parts of the Middle East. It’s also referred to as Harissa or Shamali, and I’m certain a few other names as well!
Happy Baking!
– Yumna
Namoura Ingredients
- Semolina Flour: Make sure to use coarse semolina. You’ll find that there are different types of semolina: fine and course. The texture of the semolina matters because the fine one will create a more smooth, compact cake, while the coarse one is more iconic of the crumbly airy texture of namoura.
- Ghee: Feel free to use clarified butter or just melted butter. The only problem with using melted butter is that it contains extra water, which may settle on top of the cake mixture.
- Sugar: You’ll need granulated sugar for both the simple syrup and the cake batter.
- Milk: I always use whole milk because it makes for a richer cake, but you can certainly use low-fat milk if that’s what you have on hand.
- Tahini: The tahini is just used to coat the bottom of the pan. It’s not only a good fat that stops the cake from sticking to the pan, but it allows adds a nutty flavor. You can swap it with ghee though.
- Blanched almonds: The almonds are added on top of the diamonds to add a crunch. You can use any almonds or any nuts, but blanched almonds don’t have almond skins so I like the presentation better.
- Lemon juice: The lemon juice is just used to add a touch of acidity to the simple syrup. It helps balance the sugar.
- Orange blossom water: This is a common ingredient used in Middle Eastern desserts and can be swapped for rose water. It’s what gives the cake its lovely floral aroma. You can find it at most Middle Eastern markets.
How to Make Namoura
Namoura
Ingredients
- 2 ½ cups coarse semolina flour
- 1 cup granulated sugar
- ½ cup ghee melted
- ¾ cup whole or 2% milk
- 2 teaspoons baking powder
- 2 tablespoons tahini
- ¼ cup blanched almonds or as needed
Simple Syrup
- 1 ½ cups granulated sugar
- 1 cup water
- 1 tablespoon orange blossom water
- 1 teaspoon lemon juice
Instructions
- In the bowl of a stand mixer, mix together the semolina, sugar and ghee until well combined, about 1 minute. Add the milk and baking powder and continue mixing until batter comes together, 1-2 more minutes.
- Allow mixture to rest covered for 45 minutes to soften the semolina.
- Meanwhile, make the simple syrup. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes. Stir in the orange blossom water and lemon juice. Pour syrup into a heat proof container and allow to cool.
- Preheat the oven to 350°F. Brush the tahini on the bottom of a 9×9 baking dish. Transfer the batter to the prepared baking pan. Wet your palms with water and spread the mixture evenly with your hands.
- Cut the semolina cake into diamonds by making 5 cuts lengthwise and 8 cuts crosswise on the diagonal. Place an almond into each diamond. Bake until golden brown, about 40 minutes.
- Pour the cold simple syrup on top of the hot semolina cake as soon as you remove it from the oven. Allow the cake to cool for at least one hour before serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add coconut flakes. This is a very popular method of making namoura or basbousa (as we call it when coconut is added) that adds sweetness, more texture, and a little crunch. I recommend adding 1/4-½ cup.
- Switch out the almonds with pistachios. You can make this namoura recipe with pistachios instead of almonds if you’d like.
- Replace the milk with yogurt. You can also use yogurt instead of milk to make this cake. It will add a little bit of tanginess and make the cake moister. Instead of ¾ cup of milk, use 1 cup of yogurt.
Recipe Tips
- Don’t skip the resting part. This time allows the semolina to absorb the liquid in the batter and soften. You’ll notice that after resting, the batter will thicken.
- Use your hands to smooth out the batter before baking. This is not the type of cake that will settle into a smooth shape in the oven. So it’s important to spread the mixture evenly, and it’s easier to do it with damp hands. You can use water or even a little rose water on your palms.
- Cut the namoura before baking. Similar to cutting baklava before baking, this technique allows the simple syrup that you’ll pour on top of the cake immediately after baking to get fully absorbed into every bite of cake. You may need to re-cut the slices again though, after baking.
- Use the almonds as an indication of doneness. This is a little trick my mom taught me to know exactly when the namoura is ready. When the almond becomes golden brown, it’s time to remove it from the oven.
FAQs
Namoura will last for about three days when stored in an airtight container at room temperature. If you want it to last even longer, you can store it in the fridge. Semolina cake will last for about five days when stored in an airtight container in the fridge.
Yes! You can freeze semolina cake for up to three months. Be sure to wrap it tightly in plastic wrap or aluminum foil before freezing. When you’re ready to eat it, thaw the cake overnight in the fridge, and then bring it to room temperature before serving.
Comments
I made this recipe several times. It is consistently good and delicious! Thank you Yumna!
Aww, so glad you like it!! Thank you!
I’m looking forward to making this but I’d like to add coconut like you mentioned. How much do you advise I add without altering the integrity of the cake? 1/2 cup? Thank you!
Yes I think 1/4 cup to 1/2 cup would be good!
This was a hit at my house. I used semolina flour. Iโm honestly not sure if it was course ground or not. It wasnโt super fine like regular baking flour. I used a cup of labneh instead of milk. I didnโt have the orange blossom water but Iโd like to try it with it next time. It came out really good. It seems even better the next day. Thank you!
Yay! Love that you used labneh instead of milk and it turned out great. I think you would love the orange blossom water, definitely give it a try next time!!
I followed the recipe step by step but for some reason, it crumbled. I couldnโt hold the pieces in my hand. Do you think I should try making it with less baking powder, or can you suggest something else? I used a stainless tray, could that possibly be the reason? I want to make it again in a couple of days for my guests. Thanks!
So sorry your cake is crumbling, Iman! Two questions: Did you let the batter rest? And did you add the cooled syrup to the cake while it was still warm?
I sure did. I followed step by step. Canโt work out why. Maybe itโs one of these days. I will give it a go
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