Jul 14 2026
Restaurants›Neomonde Mediterranean Morrisville›Assorted Lebanese Desserts Recipe

Assorted Lebanese Desserts Recipe

Inspired by Neomonde Mediterranean Morrisville
Time1h 30m
Serves12

*Namoura, Lady Finger, Choclava, Orange White Choclava

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Ingredients

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Namoura

Lady Fingers

Choclava

Orange White Choclava

Method

Namoura

  1. 1

    Prepare the batter

    In a mixing bowl, combine fine semolina, granulated sugar, yogurt, baking powder, and melted butter. Mix until well combined and smooth.

  2. 2

    Bake the dessert

    Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and spread it evenly. Score the surface into diamond shapes and place an almond in the center of each diamond. Bake for 30-35 minutes or until golden brown.

  3. 3

    Make the syrup

    In a small saucepan, combine water and sugar. Bring to a boil and add rosewater. Simmer for 10 minutes until slightly thickened.

  4. 4

    Finish Namoura

    Once the Namoura is done baking, pour the syrup evenly over the hot dessert. Let it soak for at least 30 minutes before serving.

Lady Fingers

  1. 5

    Prepare the batter

    In a bowl, beat the eggs and granulated sugar together until light and fluffy. Stir in vanilla extract and baking powder. Gradually fold in the flour until just combined.

  2. 6

    Pipe the lady fingers

    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Transfer the batter to a piping bag and pipe 3-inch long fingers onto the prepared baking sheet. Dust with powdered sugar.

  3. 7

    Bake the lady fingers

    Bake in the preheated oven for 12-15 minutes or until golden. Remove from the oven and let cool completely before serving.

Choclava

  1. 8

    Prepare the filling

    In a large bowl, combine chopped walnuts, granulated sugar, and ground cinnamon. Mix well.

  2. 9

    Layer the phyllo dough

    Preheat the oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter. Layer 8 sheets of phyllo dough, brushing each with melted butter. Spread half of the walnut mixture over the phyllo.

  3. 10

    Assemble and bake

    Continue layering phyllo and walnut mixture until all are used, finishing with phyllo on top. Bake for 40-45 minutes or until golden brown.

  4. 11

    Make the syrup

    While baking, combine honey and water in a saucepan and bring to a boil. Remove from heat and pour over the baked Choclava immediately after it comes out of the oven.

Orange White Choclava

  1. 12

    Prepare the filling

    In a large bowl, mix chopped pistachios, granulated sugar, and ground cinnamon. Add orange blossom water and mix well.

  2. 13

    Layer the phyllo dough

    Preheat the oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter. Layer 8 sheets of phyllo dough, brushing each with melted butter. Spread half of the pistachio mixture over the phyllo.

  3. 14

    Assemble and bake

    Continue layering phyllo and pistachio mixture until all are used, finishing with phyllo on top. Bake for 40-45 minutes or until golden brown.

  4. 15

    Make the syrup

    In a saucepan, combine honey and water, bringing it to a boil. Pour over the Orange White Choclava immediately after removing it from the oven.

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