Matt Xiaxiang
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Main dishesNamoura
Posted: 21/10/2024Updated: 21/10/2024
Traditional Lebanese semolina cake soaked in fragrant orange blossom syrup. Topped with a crunchy almond.
Ingredients
Servings
Syrup
- 250 grams White sugar
- 150 millilitres Water
- 1 teaspoon Lemon juice
- 1 tablespoon Orange blossom water (rose water)
Namoura cake
- 300 grams Coarse semolina
- 175 grams White sugar
- 200 grams Plain yoghurt
- 95 grams Unsalted butter
- 1 teaspoon Baking powder
- 50 millilitres Tahini
- 16 Whole almonds
Instructions
Syrup
- In a saucepan, mix sugar and water over medium heat. Stir until dissolved, then add lemon juice. Let it boil for about 10 minutes. Remove from heat and stir in the orange blossom water. Set aside to cool completely.
Namoura cake
- Preheat the oven to 180°C.
- In a large bowl, combine coarse semolina, sugar, baking powder, and melted butter. Mix well, then stir in the yoghurt. The batter will be thick.
- Grease a 30x30 cm baking pan with tahini. Spread the batter evenly into the pan using your hands or a spatula.
- Score the surface into 16 squares. Place one almond in the centre of each piece.
- Bake for 30-40 minutes, or until golden brown.
- As soon as the namoura comes out of the oven, pour the cooled syrup over the hot cake. Let it soak for at least an hour before serving.
My notes
Cooking tips
- Batter consistency: The batter should be thick but pourable. If it feels too dry, you can add a little more yoghurt or melted butter.
- Allow the batter to rest: To maximise the depth of flavour in the batter, allow it to rest for an hour or two before baking in the oven.
- Greasing the pan: Ensure the baking pan is well-greased with tahini to prevent sticking and make it easier to cut the namoura after baking.
- Scoring before baking: Score the surface of the batter before baking to create clean cuts, making it easier to serve after baking.
- Syrup temperature: Pour the cooled syrup over hot namoura immediately after it comes out of the oven to ensure it absorbs the syrup effectively.
Alternative ingredients
- Using fine semolina instead of coarse semolina will give a softer and lighter texture. Use a combination of fine and coarse semolina for a balance.
Storage instructions
- At room temperature: Store any leftover namoura in an airtight container at room temperature for up to 3 days. It will maintain its texture and flavour.
- In the refrigerator: For longer storage, keep it in the fridge for up to a week. Ensure it’s covered to prevent it from drying out.
- Freezing: To freeze, cut the namoura into squares and wrap each piece tightly in plastic wrap or foil. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Nutrition and dietary facts
Vegetarian
(Per serving) Calories: 207kcal (9%), Protein: 2.9g (5%), Fat: 6.7g (8%), Saturated fat: 3g (20%), Carbohydrates: 33.7g (12%), Fibre: 1g (3%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.