Nammourah, also known as Basbousa, is a beloved Middle Eastern semolina cake soaked in fragrant sugar syrup. This dessert is rich, slightly dense, and infused with floral notes from rose or orange blossom water. With its moist texture and golden caramelized top, Nammourah is often garnished with almonds or pine nuts for an added crunch. It is a staple treat for celebrations, family gatherings, and religious holidays such as Ramadan and Eid.
Why You’ll Love This Recipe
- Authentic Middle Eastern Flavor – The combination of semolina, butter, and aromatic syrup creates a traditional dessert full of depth and richness.
- Simple Ingredients – Made with pantry staples, this cake is easy to prepare without requiring specialty items.
- Perfect for Any Occasion – Whether for a festive gathering or an everyday treat, Nammourah is a crowd-pleaser.
- Moist and Tender Texture – The sugar syrup ensures a perfectly soft and luscious cake.
- Customizable Garnishes – Top with almonds, pine nuts, or even shredded coconut for extra flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- ½ cup unsalted butter, melted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup milk (if needed, to adjust consistency)
- ¼ cup pine nuts or blanched almonds (for garnish)
For the Syrup:
- 1 ½ cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water
Directions
- Prepare the Syrup: In a saucepan, combine sugar and water. Bring to a boil, then add lemon juice and simmer for 8-10 minutes until slightly thickened. Stir in rose water or orange blossom water and set aside to cool.
- Make the Batter: Preheat oven to 350°F (175°C). In a mixing bowl, combine semolina, sugar, baking soda, and salt. Add melted butter, yogurt, and vanilla extract. Mix until well combined. If the batter is too thick, add a little milk to achieve a smooth consistency.
- Assemble: Grease a 9×9-inch baking pan and spread the batter evenly. Use a knife to score the surface into diamond or square shapes. Place a pine nut or almond in the center of each piece.
- Bake: Bake for 30-35 minutes or until the top turns golden brown. For an extra crispy top, place under the broiler for 1-2 minutes.
- Add Syrup: As soon as the cake is out of the oven, pour the cooled syrup evenly over the hot cake. Let it soak for at least 30 minutes before slicing along the scored lines.
- Serve: Enjoy warm or at room temperature with a cup of tea or coffee.
Servings and Timing
- Servings: 12 pieces
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: 280 kcal per serving
Variations
- Coconut Basbousa: Add ½ cup shredded coconut to the batter for extra sweetness and texture.
- Nutty Version: Replace pine nuts with slivered almonds, cashews, or pistachios for a different crunch.
- Chocolate Twist: Drizzle melted chocolate over the cooled cake for a modern touch.
- Spiced Flavor: Add a pinch of cinnamon or cardamom to the batter for a warm, aromatic twist.
- Honey Syrup: Replace the sugar syrup with a mixture of honey and water for a more natural sweetness.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep refrigerated for up to a week. Warm slightly before serving.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds or in an oven at 300°F (150°C) for a few minutes.
FAQs
How do I keep Nammourah from being too dry?
Using full-fat yogurt and ensuring the sugar syrup is absorbed while the cake is hot will keep it moist.
Can I use coarse semolina instead of fine semolina?
Yes, but it will result in a grainier texture. Fine semolina gives a smoother consistency.
What is the best way to cut Nammourah before baking?
Use a sharp knife to score diamond or square shapes before baking. This helps with even syrup absorption.
Can I make Nammourah without yogurt?
Yes, you can substitute it with sour cream or buttermilk for a similar texture.
How do I prevent the top from burning?
Cover the cake with foil if it browns too quickly or bake it on a lower rack.
Can I make the sugar syrup in advance?
Yes, prepare and store it in the refrigerator for up to a week. Warm slightly before using.
Is Nammourah gluten-free?
No, because semolina contains gluten. For a gluten-free version, try using almond flour or a gluten-free semolina substitute.
Can I reduce the sugar in the recipe?
Yes, but reducing sugar in the batter or syrup may slightly alter the texture and taste.
What type of nuts work best as a garnish?
Pine nuts, almonds, or pistachios are traditional choices, but you can use any preferred nut.
Should I serve Nammourah warm or cold?
It can be enjoyed both warm and at room temperature, depending on preference.
Conclusion
Nammourah, or Basbousa, is a delightful Middle Eastern semolina cake that combines a soft, tender crumb with the sweetness of aromatic syrup. It is easy to prepare, requires minimal ingredients, and is perfect for any celebration or casual dessert. Whether served with tea, coffee, or as part of a festive meal, this traditional treat is sure to impress. Try this recipe today and experience the rich flavors of Middle Eastern cuisine!
