Semolina, yogurt, and a hint of shredded coconut come together in this traditional Lebanese Nammoura, a classic semolina cake that relies on a simple, one-bowl preparation. The batter bakes into a dense, moist sponge that acts as the perfect canvas for a fragrant sugar syrup infused with bright, floral orange blossom water.
As the hot cake drinks up the syrup, it develops a signature glistening finish and a tender, slightly chewy crumb. The addition of lemon juice in the syrup cuts through the sweetness, balancing the cake with a clean, sharp edge that makes it a popular choice for afternoon coffee breaks or as a lingering finale to a weekend meal.
Once cooled and set, the cake is finished with a dusting of chopped pistachios and dried rose petals for a subtle crunch and visual elegance. Allowing the cake to rest for several hours before serving is key to achieving the right texture, ensuring the squares hold their shape perfectly when plated for guests.
Read Full StoryNammoura is the quintessential Lebanese semolina cake, best served after a hearty meal like a fragrant pot of Daoud Basha meatballs. Its syrupy, floral sweetness provides the perfect cooling finish to those savory, tomato-based spices. If you are hosting a traditional dinner, you might also consider offering a glass of fresh Lebanese fruit cocktail, which mirrors the aromatic profile of the orange blossom water used in this semolina cake.
Key Ingredients
- Semolina: Forms the primary grainy, dense base for this traditional Lebanese cake.
- Yogurt: Provides the essential moisture and subtle tang to the semolina batter.
- Orange Blossom Water: Infuses both the batter and the syrup with a signature floral aroma.
- Coconut: Adds a distinct tropical flavor and slightly chewy texture to the cake.
- Sugar Syrup: Drenches the hot cake to provide sweetness and the characteristic moist, sticky finish.
- Pistachios: Used as a crunchy, decorative garnish that balances the sweetness of the syrup.
Explore More Middle Eastern and Aromatic Sweets
- Nutella snowflake pastry features the same bright citrus notes found in our syrup, making it a great alternative for brunch.
- Egg nog pannacotta offers a creamy, chilled contrast to the dense, nutty texture of semolina-based cakes.
- Lebanese Moghrabieh serves as an ideal savory precursor to this dessert, anchoring a classic Levantine feast.
Lebanese Nammoura Infused With Orange Blossom Water
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For The Sugar Syrup
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