Lebanese Semolina Cake (Nammoura)
نمورة NammouraSay it: na-MOO-ra
Nammoura is a beloved Lebanese dessert made from coarse semolina soaked in a fragrant sugar syrup scented with orange blossom and rose water. Golden and sticky, it is a staple at family gatherings, holidays, and everyday coffee time across Lebanon. The cake’s tender, moist crumb and floral aroma make it instantly addictive. A simple slice of nammoura with a cup of strong Arabic coffee is one of the most comforting sweet treats in Levantine cuisine.
Lebanese Semolina Cake (Nammoura)
نمورة, Nammoura
Pronounced na-MOO-ra
- Serves
- 12
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Easy
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
Method
Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan with a little of the melted butter.
In a large bowl, mix the semolina, sugar, yogurt, melted butter, orange blossom water, rose water, baking powder, and salt until a thick, smooth batter forms. Let it rest for 10 minutes so the semolina can hydrate.
Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Score the surface into diamond or square shapes with a sharp knife.
Press one almond or pine nut into the center of each piece. Bake for 30–35 minutes until the top is golden brown and the edges are lightly crisp.
While the cake bakes, prepare the syrup. combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Remove from heat and stir in the orange blossom and rose waters. Let cool to room temperature.
As soon as the cake comes out of the oven, pour the cooled syrup evenly over the hot cake, making sure it seeps into all the cuts. Allow the cake to cool completely and absorb the syrup for at least 2 hours before serving.
Cut along the scored lines and serve at room temperature.
Regional variants
Some Lebanese families add a thin layer of qashta (clotted cream) between two layers of semolina batter. In other parts of the Levant the cake may be finished with a dusting of ground pistachios instead of almonds.
Cook's notes
- The syrup must be cool when poured over the hot cake and the cake must be hot when the syrup is added—this ensures perfect absorption without sogginess.
- Use coarse semolina for the traditional texture; fine semolina will produce a softer, less characteristic cake.
- Store leftovers in an airtight container at room temperature for up to 4 days; the flavor actually improves the next day.
Serve with
Strong Arabic coffee or mint tea
Make ahead and storage
Can be baked and soaked a day in advance; flavor improves overnight. Keep covered at room temperature.
