Namoura Basbousa Semolina Cake Recipe

There’s something truly magical about a sweet treat that not only tantalizes your taste buds but also brings a warm wave of nostalgia. Namoura, or Basbousa as some might call it, is that enchanting dessert that has been shared across generations in the Middle East. I still remember my grandmother’s kitchen, filled with the gentle aroma of semolina mingling with hints of orange blossom and sugar syrup, as she prepared this delightful cake for our family gatherings. Each bite was a soft, buttery embrace, topped with a roasted almond that added the perfect crunch. Today, I want to invite you to create this experience in your own kitchen with my Delicious Namoura Basbousa Semolina Cake Recipe – a taste of tradition perfect for both festive occasions and cozy afternoons.

Recipe Timing

• Prep Duration: 20 minutes
• Active Cooking: 30 minutes
• Total Duration: 50 minutes
• Portion Size: 12 servings
• Complexity: Simple

Nutritional Recipe

• Calories per portion: Approximately 270
• Protein: 4g per serving
• Carbs: 40g per serving
• Fats: 12g per serving
• Fiber: 1g per serving
• Sugars: 16g per serving
• Sodium: 70mg per serving

Why You’ll Love This Delicious Namoura Basbousa Semolina Cake Recipe You Can Make

This Namoura Basbousa is not just a dessert; it’s an experience. The coarse semolina creates a satisfying texture that contrasts perfectly with the moistness lent by Greek yogurt and melted butter. The syrup, infused with a hint of lemon and optional floral notes from orange blossom or rose water, makes every bite a delightful dance of flavors. It’s not overly sweet, making it an ideal companion with tea or coffee. Plus, it’s incredibly easy to whip up, perfect for both novice bakers and seasoned pros looking to share a taste of home.

The Complete Cooking Journey

Gathering the ingredients is like collecting pieces of a beautiful memory. As you measure the semolina and sugar, remember that cooking is a tradition passed along through generations. The mixing, baking, and garnishing stages are where you’ll find joy, so let’s dive into this tasty journey together.

Ingredients:

• 2 cups sugar
• 1 cup water
• Squeeze of lemon juice
• 1 tablespoon orange blossom water or rose water (optional)
• 3 cups coarse semolina
• 1 cup sugar (for the batter)
• 1/2 cup shredded coconut (unsweetened)
• 1 cup melted butter
• 1 cup full-fat Greek yogurt
• 1/2 cup thick cream (optional)
• 1 cup milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 15 whole almonds (for decorating)
• 2 tablespoons tahini

Method:

Step 1: Making Sugar Syrup

In a medium saucepan, combine 2 cups of sugar with 1 cup of water. Add a squeeze of lemon juice and bring to a boil. Stir occasionally until the sugar dissolves completely. Once boiling, let it simmer for about 10 minutes until it thickens slightly. Stir in the orange blossom or rosewater if using. Set aside to cool while you prepare the cake.

Step 2: Preparing Cake Batter

In a large mixing bowl, combine the semolina, 1 cup of sugar, shredded coconut, baking powder, baking soda, and tahini. Stir the dry ingredients together until well mixed. In a separate bowl, whisk together the melted butter, Greek yogurt, milk, and thick cream (if using). Gradually pour the wet mixture into the dry ingredients, stirring until everything is smoothly combined.

Step 3: Baking the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with a little butter or cooking spray. Pour the batter into the pan and spread it out evenly. Gently press the almonds into the top for decoration, arranging them in rows, if you like. Bake for 30 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Step 4: Cooling and Soaking

Once baked, remove the cake from the oven and immediately pour the cooled sugar syrup evenly over the hot cake. Let it soak for at least 30 minutes before cutting into squares or diamonds for serving. This step is crucial as it allows the syrup to permeate the cake, infusing it with sweetness.

Serving Suggestions & Pairings

Namoura is best enjoyed warm or at room temperature. Serve it alongside a steaming cup of mint tea or Arabic coffee for a truly authentic experience. For an added flourish, consider pairing it with a dollop of thick yogurt or fresh fruit like berries for a refreshing contrast.

Storage & Leftovers Guide

Leftover Namoura can be stored in an airtight container at room temperature for up to 4 days. If you want to keep it for longer, refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving as cold temperatures can dull its decadent flavors.

Kitchen Wisdom & Success Tips

1. Syrup Consistency: Make sure your sugar syrup is cooled before pouring it over the hot cake to create a perfect soaking effect.
2. Texture: The semolina should be coarse and not too finely ground; this is key for that lovely texture we crave.
3. Don’t Rush Cooling: Allow the cake to sit with the syrup for at least half an hour; this gives it the chance to absorb all the flavors.

Flavor Variations & Adaptations

Feel free to get creative! You can add food coloring to the batter for a fun twist or mix in nuts such as pistachios or walnuts. You could also enhance the flavor by replacing part of the sugar with honey in the syrup for a distinct floral note.

Reader Questions & Solutions

1. Can I replace the Greek yogurt with something else?
   Absolutely! You can use sour cream or buttermilk as an alternative to Greek yogurt for similar texture and moisture.

2. What if I can’t find coarse semolina?
   You can use fine semolina, but be sure to adjust the liquid ratios slightly since the finer texture can absorb more moisture.

3. Is it possible to make this gluten-free?
   While traditional semolina is not gluten-free, you can substitute it with a gluten-free flour blend, but the texture might differ.

4. How do I know when the cake is done if I can’t use a toothpick?
   Look for a golden-brown topside and a firm structure that springs back when lightly pressed.

5. Can I freeze Namoura?
   Yes! To freeze, cut the cake into pieces, layer between parchment paper, and store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Wrapping Up

As you find joy in creating this Delicious Namoura Basbousa Semolina Cake, remember that each bite carries with it a story—one of rich traditions and heartwarming gatherings. So roll up your sleeves, gather your loved ones, and let this delightful treat bring everyone together. Happy baking!

Delicious Namoura Basbousa Semolina Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional Middle Eastern dessert made with semolina, flavored with orange blossom water, and topped with roasted almonds.

• Author: lunarecipez
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups sugar
• 1 cup water
• Squeeze of lemon juice
• 1 tablespoon orange blossom water or rose water (optional)
• 3 cups coarse semolina
• 1 cup sugar (for the batter)
• 1/2 cup shredded coconut (unsweetened)
• 1 cup melted butter
• 1 cup full-fat Greek yogurt
• 1/2 cup thick cream (optional)
• 1 cup milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 15 whole almonds (for decorating)
• 2 tablespoons tahini

Cook Mode Prevent your screen from going dark

Instructions

1. Combine 2 cups of sugar with 1 cup of water in a medium saucepan, add a squeeze of lemon juice, and bring to a boil.
2. Stir occasionally until the sugar dissolves completely, then let it simmer for about 10 minutes.
3. Set aside the syrup to cool after adding the orange blossom or rosewater (if using).
4. In a large mixing bowl, combine the semolina, 1 cup of sugar, shredded coconut, baking powder, baking soda, and tahini, stirring the dry ingredients together.
5. Whisk the melted butter, Greek yogurt, milk, and thick cream (if using) in a separate bowl.
6. Gradually pour the wet mixture into the dry ingredients, stirring until combined.
7. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
8. Pour the batter into the pan, and arrange the almonds on top.
9. Bake for 30 minutes or until golden brown and a toothpick comes out clean.
10. Pour the cooled sugar syrup evenly over the hot cake and let it soak for at least 30 minutes before serving.

Notes

Best served warm or at room temperature; pairs well with tea or coffee.

Nutrition

• Serving Size: 1 serving
• Calories: 270
• Sugar: 16g
• Sodium: 70mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg