Namoura, Authentic Lebanese Semolina Cake, Just Like the pastry Shop Variety|Hadias Lebanese Cuisine

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

rose water

💰Cheaper: orange blossom water

Orange blossom water is a fragrant alternative.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats and are often less expensive.

Combine semolina and sugar in a bowl.

Add 150 ml of cold sugar syrup and mix well with fingers for about 1 minute.

Add baking soda and optional powdered milk.

Gradually add water and mix until a thin dropping consistency is achieved.

Grease a 15-inch round baking tray with sugar syrup and ghee, ensuring the bottom and sides are coated.

Transfer the batter to the greased tray and spread it evenly in a single layer, about 2 inches deep.

Cover with cling film and let it rest for 8 to 12 hours to allow the semolina to swell.

Preheat the oven to 400°F (204°C).

Score the dough into squares or diamonds with a serrated knife and place pine nuts in each square.

Bake the namura on the lower rack for 20 minutes.

Prepare the sugar syrup by boiling sugar syrup and water in a pot, adding lemon juice to prevent crystallization, and boiling for 1.5 minutes.

After 20 minutes, check the namura for color, then cut through the scored lines and add ghee on top.

Move the oven rack to the center and bake for an additional 15 minutes until golden brown.

Remove from the oven and pour hot sugar syrup over the namura immediately.

Let the namura sit for 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens