Namoura, Harissa & Basbousa This is one of those desserts that brings me right back to the flavors I grew up with. Namoura, also known as Harissa or Basbousa depending on the region, is a classic Middle Eastern semolina dessert that has been made in homes and bakeries for generations. What I love most about this dessert is how simple the ingredients are, yet the result is so special.

The coarse semolina gives it that beautiful texture, the coconut adds a little sweetness and chewiness, and the ghee gives it that rich, buttery flavor. Then comes the warm simple syrup poured over the hot cake, allowing every bite to soak up that sweetness. Growing up around Middle Eastern baking, desserts like this were never just desserts.

They were something you made when family came over, for celebrations, holidays, or simply because you wanted something sweet with your coffee. There is something so comforting about cutting into a tray of golden namoura and seeing those toasted nuts on top.

Recipe

Namoura, Harissa & Basbousa

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This Namoura, also known as Harissa or Basbousa, is a classic Middle Eastern semolina cake with a rich, buttery texture, a lightly golden crust, and a sweet syrup-soaked center. Made with coarse semolina, yogurt, coconut, and ghee, then topped with almonds and finished with fragrant simple syrup, it’s a comforting traditional dessert that becomes even better as it rests.

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Ingredients

Cake

1/2 cup warm milk
1/2 tablespoon yeast
2 3/4 cups coarse semolina
2/3 cup sugar
3/4 cup coconut flakes
1 container laban or plain yogurt
3/4 cup melted ghee or butter
25 –30 raw almonds or other nuts

For the Pan

2 tablespoons ghee or butter

Simple Syrup

2 cups sugar
1 1/4 cups water
1 cinnamon stick
Squeeze of fresh lemon juice

Instructions

Prepare the Batter

Preheat the oven to 350°F.
In a large bowl, combine the warm milk and yeast. Let sit for about 5 minutes.
Add the coarse semolina, sugar, coconut flakes, laban or yogurt, and melted ghee or butter.
Mix just until everything is evenly incorporated.

Prepare the Pan

Grease a baking tray with about 2 tablespoons of ghee or butter.
Spread the semolina mixture evenly into the prepared pan.
Score the batter into your desired shapes.
Place one raw almond or nut in the center of each piece.
Let the batter rest for about 30 minutes, if desired, or bake immediately.

Bake

Bake at 350°F for 15 minutes.
Increase the oven temperature to 375°F.
Continue baking for about 20 minutes, or until the top is golden brown.

Make the Simple Syrup

Add the sugar, water, and cinnamon stick to a saucepan.
Bring the mixture to a boil and boil for about 5 minutes.
Reduce the heat and simmer for another 5 minutes.
Remove from the heat.
Add a squeeze of fresh lemon juice.
Set the syrup aside until the namoura is finished baking.

Finish the Namoura

As soon as the namoura comes out of the oven, pour the warm simple syrup evenly over the hot cake.
Allow the namoura to sit for at least 1 hour so the syrup can fully soak into the semolina.
Once cooled, finish cutting through the scored pieces.
Serve at room temperature or chilled.

Connie’s notes

Use coarse semolina. This is what gives namoura its traditional texture.
Don’t skip the ghee. It adds rich flavor and helps create that beautiful golden crust.
Don’t overmix the batter. Mix only until everything is evenly incorporated.
Make the simple syrup before the namoura finishes baking so it’s ready to pour over the dessert right away.
Pour the syrup over the namoura while it’s still hot so the semolina can absorb it properly.
Don’t be shy with the syrup. The cake needs enough liquid to become moist, tender, and flavorful.
Let the namoura rest for at least 1 hour before serving so the syrup has time to soak in.
For extra flavor, add a little orange blossom water or rose water to the syrup.
Watch the second stage of baking carefully. You want the top golden brown, not overly dark.
Score the namoura before baking for cleaner, more even pieces.
Finish cutting all the way through once the cake has cooled.
Serve at room temperature or chilled, depending on your preference.
This dessert gets even better as it sits and absorbs the syrup, so it’s a great make-ahead option.