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    You Are Here Home » Assyrian Recipes

    Published: Dec 6, 2017 Updated: Apr 5, 2022 by Hilda Sterner | This post may contain affiliate links 6 Comments

    Semolina Cake (Nammoura)

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    semolina cake

    Semolina Cake is a Middle Eastern cake that is similar in texture to cornbread, only sweeter and drenched in honey. It's also called Nammoura, Basbousa, and Revani Cake. Learn how to make this delicious cake with these easy to follow directions!

    semolina cake drenched in syrup

    About This Recipe

    We can thank the Egyptians for this wonderful creation called Basbousa. This Semolina Cake recipe has many names throughout the Middle East. Assyrians call it "Nammoura," while others refer to it by its Arabic name, "Basbousa."

    In Greece, this cake is known as "Ravan Cake." Still, other Middle Eastern regions refer to it as "Harissa," not to be confused with the Assyrian porridge-like dish, also called "Hareesa."

    "A rose by any other name would smell as sweet..." Shakespeare was on to something when he penned those famous words. The fact that Semolina Cake is known by many names doesn't diminish the fact that it tastes so amazing!

    You might be used to cake having a moist or delicate texture; get that expectation out of your head. Basbousa is very unique and unlike any other cake that you've had. In fact, this Semolina Cake is quite dense. It has a sandy texture is reminiscent of cornbread.

    How to Make This Recipe

    Preheat oven to 350 degrees F.

    Prepare Batter

    STEP 1: Before you start on the batter, blanch 16 whole almonds. To do this, pour boiling water over the almonds. Allow the almonds to soak for a few minutes. Drain the almonds when their skin can be easily removed. Remove the skins from all the almonds; set aside until needed.

    STEP 2: Mix semolina with baking powder and baking soda. Mix yogurt, butter, sugar, vanilla, and coconut. Add the yogurt mixture to the semolina. Mix until combined.

    STEP 3: Spray an 8”x8” glass pan with non-stick cooking spray. Spread the batter in the pan; score into 16 squares. Add one almond in the center of each square. Bake for 45 minutes.

    semolina cake unbaked

    Prepare Syrup

    STEP 1: Once the cake is in the oven, mix syrup ingredients and stir over medium heat until the sugar dissolves. Boil for 15 minutes, or until thickened. The syrup will thicken further as it cools.

    water and sugar in a brown pot
    whisking syrup in a pot

    STEP 2: Remove the cake from the oven once browned; cut it into 16 squares. Drizzle the cake with the syrup. The syrup will soak in as the cake cools off. Serve with a hot cup of chai!

    baked basbousa cake

    Expert Tips

    There are many variations of this recipe. Let's explore some of them!

    • If you are fasting from dairy, you can substitute the yogurt in the recipe with ¾ cup of orange juice.
    • Some recipes contain eggs, while others choose to omit them.
    • Orange blossom water may be used in the syrup, but more commonly, rose water is used. 
    • Most recipes call for the coconut to be stirred into the batter. Still, others sprinkle the coconut on top.
    • The shape can vary as well. Occasionally you'll see this cake baked in a round pan and cut into wedges. However, traditionally, it's cut into squares or diamonds.

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    Namoura cake drenched in syrup

    Namoura (Semolina Cake)

    Semolina cake is known as  "nammoura," and "basbousa" drenched in a sweet syrup.
    4.80 from 5 votes
    Print Rate
    Course: Dessert
    Cuisine: Assyrian, Greek, Middle Eastern
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 16 pieces
    Calories: 253kcal

    Ingredients

    Preheat oven to 350 Degrees F.

    • 2 cups semolina
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 cup yogurt
    • ½ cup melted butter (or vegetable/coconut oil)
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • ⅓ cup shredded coconut
    • 16 whole almonds

    Syrup

    • 1 cup sugar
    • 1 cup water
    • 1 teaspoon lemon juice
    • 1 teaspoon rose water

    Instructions

    Batter

    • Before you start on the batter, blanch 16 whole almonds. To do this, pour boiling water over the almonds. Allow the almonds to soak for a few minutes. Drain the almonds when their skin can be easily removed. Remove the skins from all the almonds; set aside until needed.
    • Mix semolina with baking powder and baking soda. Mix yogurt, butter, sugar, vanilla, and coconut. Add the yogurt mixture to the semolina. Mix until combined.
    • Spray an 8”x8” glass pan with non-stick cooking spray. Spread the batter in the pan; score into 16 squares. Add one almond in the center of each square. Bake for 45 minutes.

    Syrup

    • Once the cake is in the oven, mix syrup ingredients and stir over medium heat until the sugar dissolves. Boil for 15 minutes, or until thickened. The syrup will thicken further as it cools.
    • Remove the cake from the oven once browned; cut it into 16 squares. Drizzle the cake with the syrup. The syrup will soak in as the cake cools off. Serve with a hot cup of chai!

    Notes

     
    • If you are fasting from dairy, you can substitute the yogurt in the recipe with ¾ cup of orange juice.
    • Some recipes contain eggs, while others choose to omit them.
    • Orange blossom water may be used in the syrup, but more commonly, rose water is used. 
    • Most recipes call for the coconut to be stirred into the batter. Still, others sprinkle the coconut on top.
    • The shape can vary as well. Occasionally you'll see this cake baked in a round pan and cut into wedges. However, traditionally, it's cut into squares.

    Nutrition

    Serving: 1piece | Calories: 253kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 116mg | Fiber: 1g | Sugar: 20g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Ashley Younan says

      October 30, 2021 at 1:44 pm

      Hello, I have made a number of your recipes and my in-laws love them!! They are Assyrian. The semolina cake is one of my mother in-laws favorites. I was going to try your recipe, but when I went to the store they have Semolina coarse and semolina fine. Does it matter which one is used?

      Ashley

      Reply
      • Hilda Sterner says

        October 30, 2021 at 1:58 pm

        Hi Ashley, I'm so glad your inlaws are enjoying the recipes. It's usually hard pleasing an Assyrian mother-in-law, so way to go! In regards to the semolina, you'll want to get the coarse variety if available. Good luck!

        Reply
    2. Shirley Hollick says

      November 24, 2019 at 8:30 pm

      253 calories for the whole cake? Or for a 1x1 inch piece? Or?

      Reply
      • HildaSterner says

        November 24, 2019 at 8:35 pm

        Hi Shirley, The calories are for one piece, and the recipe says 16 servings, so it would be the calories for one serving.

        Reply
    3. julia says

      January 29, 2018 at 12:36 pm

      it was a hit with the family

      Reply
      • HildaSterner says

        January 29, 2018 at 12:56 pm

        Hi Julia,
        Thanks for the feedback. I'm so glad to hear the family enjoyed it. By the way, I noticed your email address having the name "Mee" in it. Would you happen to be one of my new Montana neighbors?

        Reply

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