Lebanese Nammoura Infused With Orange Blossom Water

Ingredients

• 500 g (3 cups)semolina
• 200 g (1 cup)sugar
• 40 g (1/2 cup)desiccated coconut
• 1.25 ml (1/4 tsp)bicarbonate of soda
• 1.25 ml (1/4 tsp)baking powder
• 245 g (1 cup)yoghurt
• 227 g (1 cup)butter, melted
• 5 ml (1 tsp)orange blossom water

Instructions

1. 1

   Mix the batter

   Combine the dry ingredients in a large bowl, then add the wet ingredients and mix until evenly combined.

2. 2

   Shape the mixture

   Transfer the mixture to a baking dish and smooth the surface with your hands or the back of a spoon.

3. 3

   Score and bake

   Cut the mixture into squares or diamonds, dipping the knife in water for cleaner cuts. Bake in an oven preheated to 200°C for 25 minutes, until the top is golden and beginning to brown; the time may vary with your oven.

4. 4

   Prepare the syrup

   While the nammoura bakes, prepare the sugar syrup. The syrup ingredients and method are not included in the supplied recipe.

5. 5

   Soak while hot

   As soon as the nammoura comes out of the oven, pour the prepared sugar syrup over it while it is still hot.

6. 6

   Cool and garnish

   Leave the nammoura to sit for a few hours before cutting so it is less likely to crumble. Garnish with crushed pistachios and dried rose petals.

What is nammoura?

Nammoura is a Levantine semolina cake baked until golden, then soaked with sugar syrup. It is often cut into small portions and served as a sweet treat.

This version combines yoghurt and melted butter for a rich, tender base, with coconut and orange blossom water adding extra flavour. The syrup is poured over the cake while hot so it can soak in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1158 calories, 20g protein, 147g carbs, 56g fat.

The semolina and sugar provide most of the carbohydrates, while butter supplies much of the fat; yoghurt and semolina contribute some protein. Pair a piece with fresh fruit or serve smaller squares alongside tea to balance a dessert plate.

Choosing the ingredients

Semolina: it gives the cake its characteristic grainy, substantial texture. The recipe does not specify fine or coarse semolina, so use the type you have and expect some variation in crumb.

Orange blossom water: measure it carefully, as its floral aroma can become prominent. Yoghurt and butter bring moisture and richness to the mixture.

Getting an even bake

Smooth the mixture evenly in the baking dish so the top browns at a similar rate. The recipe gives no dish dimensions, so the thickness of the layer will affect how quickly it bakes.

Score the portions before baking, using a damp knife for neater lines. This makes serving easier after the syrup has been added and the cake has cooled.

Look for a golden top

Bake at 200°C for 25 minutes, checking the surface towards the end because ovens and dish sizes differ. The stated cue is a golden top with the beginning of browning.

The recipe does not give a separate test for the centre, so use the colour and timing as guidance rather than baking until the top becomes deeply brown.

Syrup and resting time

Pour the prepared sugar syrup over the nammoura as soon as it comes out of the oven. The syrup recipe is not supplied here, so its ingredients and quantity cannot be specified.

Allow a few hours for the cake to rest before cutting. This helps it hold its shape instead of crumbling.

Serving and garnishing

Finish with crushed pistachios and dried rose petals, as suggested in the method. These garnishes are mentioned there but are not included in the supplied ingredient list.

Serve the cut squares or diamonds with tea or coffee. The sweet, syrupy cake is rich, so modest pieces can work well after a meal.

Recipe notes & tips

• Use a large bowl so the dry and wet ingredients combine without spilling.
• Smooth the mixture to an even thickness before scoring.
• Dip the knife in water between cuts for cleaner lines.
• Check the top near the end of the 25-minute bake, as oven timing can vary.
• Pour the syrup over the cake immediately after baking.
• Wait a few hours before cutting to help the portions stay intact.

Variations

• More floral: add orange blossom water only if you are comfortable adjusting the recipe's measured amount.
• Coconut finish: sprinkle extra coconut on top before baking, noting that this is an addition to the listed recipe.
• Nut garnish: use crushed pistachios as the method suggests, or choose another chopped nut.
• Rose garnish: scatter dried rose petals over the top just before serving.
• Different cuts: score diamonds instead of squares for the traditional-looking portions described in the method.

Common mistakes to avoid

• Uneven thickness: spread the mixture evenly so the surface bakes at a more consistent rate.
• Blunt scoring: dip the knife in water before cutting for smoother lines.
• Overbaking: check for a golden top beginning to brown and remember that oven times vary.
• Adding syrup late: pour it over as soon as the cake is out of the oven, while hot.
• Cutting too soon: leave it for a few hours so the pieces are less likely to crumble.

How to store

Once cool, cover and store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature or warm briefly in a low oven before serving; avoid overheating, which can dry the edges.

Frequently asked questions