Time for another Middle Eastern dessert to add to your summer picnic spreads.
This time we have Namoura, an eggless semolina coconut cake drizzled with a sugar syrup, also known as Basbousa in the wider Middle East.
If you are not familiar with it, you really should get to know one another.
The perfect Namoura
I have tested many many many namoura recipes and adjusted this final version to my liking. I found that I don't like the texture too dense, which makes it difficult for the syrup to trickle down.
Even though some recipes don't have coconut, I quite like it as it adds another dimension to the final flavour.
My ideal namoura is light and fluffy and makes you want to eat another one even before you've even finished the first piece.
I don't want a super sickly sweet namoura that clogs your throat and leaves you gasping for water 😳
The semolina
Semolina is a key ingredient in many Lebanese desserts such as Maamoul Mad bi Ashta and Sfouf.
You can find it in most supermarkets and usually comes in big sized bags. It comes in either 'fine' or 'coarse' texture.
In this recipe i've opted for coarse semolina as I want a fluffier cake rather than a dense one. Though you can use fine semolina if you have it as it also works.
Top tips
Once you combine all the ingredients which literally takes five minutes, let the namoura sit in the bowl to 'rest' for around half an hour.
You might need to loosen the texture with a little extra milk. You can also swap the oil for melter butter.
Brush the cake tin with a thin layer of tahini (again not too much) and this will prevent the cake sticking to the pan
Make sure you cut the diamond shapes in the namoura cake mxture BEFORE you put it into the oven and not after. You might need to recut it when it cools down.
Use either peeled almonds split into half or pine nuts to decorate each diamond shape.
This recipe makes a lot of cake so you will need a larger cake tin or split it into two cake tins.
The orange blossom syrup
Namoura is usually drizzled with a simple orange blossom syrup. Though to tell you the truth I have eaten it without the syrup and it is still yummy.
The orange blossom syrup uses 2 parts sugar to one part water (ratio of 2:1 sugar to water).
Simply heat up the sugar until it comes to the boil then let it simmer for five minutes before adding a little orange blossom.
Pour the syrup on the cake while it is still warm so the namoura soaks up the syrup but don't add too much just so you glaze each section, you can always top up later.
There's nothing like the smell of warm orange blossom syrup wafting through the house it really will take you back to your childhood.
Ultimate. Nostalgia. Cake.
📖 Recipe
Namoura Cake (aka Basbousa)
Lebanese semolina coconut cake drizzled with orange blossom syrup
CourseDessert
CuisineLebanese
KeywordAuthentic, Baking, Easy
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Author Zaatar and Zaytoun
Ingredients
- 1 ½cupscoarse semolina
- 1cupdessicated coconut
- ¾cupssugar
- ¼teaspoonbaking soda
- ¾teaspoonbaking powder
- ⅛teaspoonsaltsprinkle
- 1cupyoghurt
- ⅓cupvegetable oil
- ½cupmilk
- 2-3tablespoontahini
- Handful of pine nuts or peeled halved almonds
For the orange blossom syrup
- ½cupof sugar
- ¼cupof water
- ½teaspoonof orange blossom water
Instructions
To make the orange blossom syrup
Stir together the water and sugar, bring to the boil then simmer for five minutes on low
Add the orange blossom water, swirl around and turn off the heat. Set aside
To make the Namoura cake
In a large mixing bowl combine the semolina, dessicated coconut, sugar, baking soda, baking powder and salt. Stir well
Add the yoghurt and milk and stir, then add the vegetable oil and make sure everything is well combined
Preheat your oven to 180C (350F)
Brush your brownie tin with the tahini then pour in the cake mixture. Leave the cake mixture to rest for half an hour
Using a sharp knife, cut the raw cake batter into diamond shapes and decorate the middle of each diamond piece with either a pine nut, or an almond that has been peeled and halved
Bake the namoura cake for approximately 25 minutes until golden, turning ¾ of the way to get an even bake if necessary
Once cooked, take the cake out of the oven and drizzle with some of the orange blossom syrup
Serve either warm or cold
Recipe Notes
Baking soda is also known as Bicarbonate of Soda
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We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes!
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- Mediterranean Vegetable Pizza
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- Basal Banadoura (Onion Tomato) Manakish
- Sambousek Lahme (Lebanese meat pies)
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Reader Interactions
Comments
Taslima
I’ve been wanting to make basbousa for a while and i’m so glad I came across your recipe; I found it so hard to find a recipe that uses coarse semolina as most require the use of fine semolina which I don’t have or a combination of the two. I tried your recipe out and although I overdid it with the sugar syrup and the use of tahini for brushing the cake tin with the basbousa still came out smelling and tasting divine. I didn’t use orange blossom water due to personal taste but if I had I can only imagine what dimension that would have added! Please do thank Lebanese mama for me!Zaatar
We are so glad you liked it and love hearing from our wonderful followers. You can alsways substitute orange blossom with vanilla next time! xx z&z
Noor Ali
My perfect basbousa not too denseNicol L.
I want to try this basbousa recipe, as it seems to be much fluffier than the classical one. Can't wait to taste it :P!!!!
Please help me understand: 1/4 backing soda. Do you mean 1/4 cups?
Thank you so much 🙂Zaatar
1/4 teaspoon!
Marie-Anne
I will be trying your recipe soon, but the dessicated coconut, is it sweetened? If not, how much do you suggest I reduce the sugar content? Instead of 3/4 cup of sugar, should I put 1/2?
Thank you.Zaatar
I used unsweetened coconut, but if you use sweetened version, definitely reduce the sugar to half a cup, depending on your sweet tooth of course!
Sana
This is my favourite basbousa, it’s so light and fluffy. Thank you for this recipe! I made it to give to friends and family for eid but my husband would happily eat the whole batch himself if I let him. Thank you!!Denise
What size pan?
Zaatar
You are most welcome 🙂
mira
The bestTiffany
Made this tonight for my Arab husband and it was perfect. Better than other recipes Ive tried. Just sweet enough. Will definitely use this recipe from now on.Eva
I’ve made this cake several times now and have substituted all dairy with plant based products. The cake was definitely a hit with my grown up children and their partners! It is so nice to still be able to enjoy a vegan version of this delicious Lebanese dessert! Thank you for sharing your recipes!Vanessa
I am happy to find your site--it is wonderful! Please help me understand, the orange water, is it like vanilla extract? I visit a market that carries both rose and orange water, but it is not concentrated as vanilla is. I a bit confused. Your help is appreciated.Zaatar
Yes you're right it is used in a similar way to vanilla extract. Rosewater is slightly stronger than orange blossom water so should be used sparingly. If in doubt, try a tiny drop in the lid and it should be ok.
Roxana
Best recipe and well explainedLara saliba
I'm will make it bowDalia
I have made this several times now because it is so easy. I love it and have given some as gifts! Big hit...when I make the syrup I add a lemon and orange slice for some added depth.
