Namoura, the famous Lebanese pastry made with semolina, soaked in sugar syrup and decorated with almonds is a traditional sweet treat that everyone enjoys. This delicious dessert is very popular in the Middle East under different names. In Lebanon it is Namoura, in Egypt it goes under Basbousa. It is also popular in the Jewish kitchens under the name of Tishpishti and is generally made during the Passover holidays. Typically found on trays of arabic pastries alongside Baklava, Namoura is a delightful pastry that you'll definitely love!

2 eggs, lightly beaten
1 cup flour
1 cup semolina
1 cup ground almonds
1 cup butter melted
1 cup whole milk
2 tbsp baking powder
2 tbsp tahini
blanched almonds for decoration

For the syrup:
2 cups castor sugar
2 cups water
1 tbsp Orange blossom water

Mix together the flour, the semolina, the ground almonds and the baking powder in a bowl.

In a separate bowl, mix together the milk, the melted butter and the eggs.

Add the egg mixture to the semolina and mix well.

Grease a 10 in round baking pan with 2 tbsp of tahini and pour the batter in.

Using a knife, score the top of the batter into squares and place a blanched almond in each square.

Bake in a preheated oven at 350ºF (180ºC) for 30 to 45 mn or until slightly brown on top.

Meanwhile make the syrup: mix the sugar and water together and bring to a boil in a saucepan, simmer until it forms a sticky syrup. Add the orange blossom water. Let it cool completely.

As soon as the namoura comes out of the oven, pour the cold syrup over. Let it stand until cool then cut the squares.


2 œufs légèrement battus
1 verre de farine
1 verre de semoule moyenne
1 verre de poudre d'amande
1 verre de beurre fondu
1 verre de lait entier
2 càs de levure chimique
2 càs de tahini
amandes blanchies pour la décoration
Pour le sirop:
2 verres de sucre
2 verres d'eau
1 càs d'eau de fleurs d'oranger

Mélangez la farine, la semoule, la poudre d'amande et la levure dans un saladier.
Dans un autre saladier, mélangez le lait, le beurre fondu et les œufs.
Réunissez les 2 contenus et mélangez bien.
Graissez un moule rond de 25 cm avec le tahini et versez la préparation.
Avec un couteau, entaillez des carrés et déposez une amande dans chaque carré.
Faites cuire dans un four préchauffé à 180ºC 30 à 45 mn ou jusqu'à ce que le gateau soit légèrement doré.
Pendant ce temps, faites le sirop: Mélangez le sucre et l'eau et portez à ébullition. Ajoutez l'eau de fleurs d'oranger. Stoppez le feu et laissez le sirop refroidir.
Sortez le gateau du four et recouvrez-le de sirop froid. Laissez-le s'imbiber et refroidir en même temps. Coupez-le en carrés.


  1. J'adore ce gâteau! Ton namoura est bien tentant!



  2. looks so delicious!
    have anice time!

  3. These pastries look amazing!

  4. I've had these before, they are delectable. Thanks for sharing the recipe!

  5. This looks so heavenly! I have always wanted to try this kind of semolina cake so thanks for sharing the recipe!

  6. Looks yummy! I would love to try it. Thanks for sharing the recipe.

  7. Looks wonderful! Reminds me that I haven't had it in ages!

  8. SO gorgeous!! I love little pastries like this and couldn't help but smile when I saw these. :-)

  9. Beaucoup plus "accessible" et totalement redoutable !

  10. This is one of my favorite desserts!
    I love these!

  11. Wow, this look so yummie, great photo as well :-)

  12. If you mention this in the same sentence as baklava it's gotta be good. Looks deliciously syrupy!

  13. Mmmm, these look so good especially with the almond set in the middle. I luv the use of almond flour in this recipe.

  14. Your namoura looks terrific and extremely delicious!
    Thanks for visiting my blog and for the kind comment :)

  15. another lovely sweet for my cookery notebook. In my country syropy sweets are very popular. Thanks Chicho!

  16. I am so glad I found another Arab food blogger like myself :)

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