Namoura Recipe
Semolina cake, coconut, rose water syrup
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Ingredients
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Cake Base
Rose Water Syrup
Method
Prepare the Cake Base
- 1
Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of tahini, spreading it evenly across the bottom and sides.
- 2
Mix dry ingredients
In a large mixing bowl, combine 2 cups of semolina, 1 cup of desiccated coconut, 1 cup of granulated sugar, and 1 teaspoon of baking powder. Stir until evenly mixed.
- 3
Add wet ingredients
Add 1 cup of plain yogurt and 1/2 cup of melted unsalted butter to the dry ingredients. Mix thoroughly until a thick, well-combined batter forms. Let the batter rest for 10–15 minutes to allow the semolina to absorb the moisture.
- 4
Transfer to baking dish
Pour the batter into the greased baking dish and spread it evenly with a spatula. Score the surface into square or diamond shapes and place a blanched almond in the center of each piece.
- 5
Bake
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Prepare the Rose Water Syrup
- 6
Make the syrup
While the cake is baking, combine 1.5 cups of granulated sugar and 1 cup of water in a saucepan over medium heat. Stir until the sugar dissolves, then bring to a boil.
- 7
Add lemon juice
Add 1 teaspoon of lemon juice, reduce heat, and simmer the syrup for about 8–10 minutes until slightly thickened.
- 8
Add aromatics
Remove the syrup from heat and stir in 1 tablespoon of rose water and 1 teaspoon of orange blossom water. Let the syrup cool completely to room temperature.
Assemble and Serve
- 9
Soak the cake
Once the cake is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake. Let the cake absorb the syrup and cool completely before serving.
- 10
Serve
Cut along the scored lines and serve at room temperature. Namoura is best enjoyed with tea or coffee.
