Nammoura is a Middle Eastern flour and semolina cake soaked in sugar syrup. In Egypt it is known as Basbousa, in Turkey and Greece it is referred to as Revani, but where I come from it is Nammoura. There are several different recipes for the same dessert, some are egg-less, others use almond flour… in my recipe there’s coconut. It is a sweet cake that it is usually a ‘best seller’ at Middle Eastern helwanjis (sweets shops). I took photos that show the grainy inside of the cake.
Ingredients (for a 25cmx30cm baking pan)
- 1 cup flour, sifted
- 1 cup shredded coconut
- 1 cup sugar
- 1 cup semolina (smeed in Arabic)
- 3 tsp baking powder
- 2 eggs, beaten
- A few drops of vanilla
- 1 cup plain yogurt
- 1 cup oil (I used Canola)
- 1 Tbsp rose water (optional)
- 1 Tbsp orange blossom (optional)
- Raw blanched almonds for decoration, sliced
For the sugar syrup (Qater in Arabic):
- 1.5 cups sugar
- 1 cup water
- A squeeze of lemon
- A few drops of orange blossom and rose water
Start with the sugar syrup. Bring the ingredients to boil for a few minutes, until it slightly thickens. Set aside. You need it cooled down, not hot.
Preheat oven to 400F.
Mix the dry ingredients together. Add the yogurt. Mix together. Add the oil. Mix together. Add the eggs and vanilla. Mix well. Add the orange blossom and rose water. Pour the batter in the baking tray. Decorate with almonds.
Bake for 25 minutes, or until the edges are golden.
Remove the tray from the oven and immediately pour over it the cool sugar syrup. Let the cake cool before cutting it into small squares (not like you’d cut a pound cake) and serving it with a cup of black tea.
Super duper easy and incredibly fluffy and moist and sweet!