Namoura is a easy to make Lebanese dessert. Rich and dense with semolina cake doused in rose water flavored sugar syrup. It is a great make ahead dessert.
- 2 cups sugar
- 1 tbsp fresh lemon juice
- 1 tsp Rose water or Vanilla extract
- 3 cups Semolina flour
- ¾ cup sugar
- ¾ cup (1½ sticks) Unsalted Butter, melted plus more for coating the pan
- 1 cup Plain whole milk Yogurt
- 2 tsp baking soda
- ¼ cup slivered almonds
- In a small saucepan over high heat, boil sugar and 1 cup of water stirring until sugar is dissolved. Reduce the heat to a simmer, add lemon juice and rose water and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from heat and set aside to cool.
- Preheat the oven to 400°F. Brush 9"x13" baking pan with melted butter .
- Combine semolina, melted butter and sugar in a large mixing bowl and stir well to combine. Set aside.
- In a medium bowl, combine yogurt and baking soda -- mix well and set aside for 10 minutes until nearly doubled in size.
- Pour the yogurt over the semolina mixture and mix well to combine. Transfer the batter to the prepared pan and press into an even layer.
- Use a knife to score the surface of the namoura on the diagonal into 2" diamon-shaped pieces. Top each diamond in the center with an almond.
- Bake until golden brown, 25~30 minutes.
- Place the baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool completely before recutting along the scored lines and serving.
- Namoura stays good at room temperature for up to 3 days.
View the recipe instructions at Cook's Hideout