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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.
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