Photograph of the finished Namoura

Middle East · Bánh semolina tahini Namoura

Namoura

1 hr Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 1.3 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 12.7 oz
  • Photograph of Sugar Sugar 14.1 oz
  • Photograph of Sesame tahini sauce Sesame tahini sauce 4.9 oz
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Baking powder Baking powder 0.7 oz
  • Photograph of Sliced almonds Sliced almonds 4.2 oz
  • Photograph of Orange blossom water Orange blossom water 2 ⅔ tbsp
  • Photograph of Lime Lime 2

Method

  1. 1 Spreading tahini all over the tray instead of butter is the distinguishing feature of Lebanese namoura.
  2. 2 Mix semolina with yogurt, half of the sugar, melted butter, and baking powder, then let it rest for 30 minutes.
  3. 3 Spread the dough in the tray to a thickness of only 1.5 cm; namoura is thinner than basbousa so the syrup absorbs faster.
  4. 4 Score the squares and place a slice of almond in each square.
  5. 5 Bake at 190 degrees for 28 minutes, or until the top of the cake is golden brown.
  6. 6 Cook the remaining sugar with water, lemon, and orange blossom water, then pour the cooled syrup over the hot cake.

With an appliance

  • Air fryer 50 min

    Replace step 5: lightly spray oil onto the semolina surface, cook in a 205°C steamer for 18 minutes, and rotate the tray at minute 9; the tahini will brown faster if you use a small tray that fits inside the steamer.

Start cooking