Recipe: Lavender Namoora

Name: Recipe: Lavender Namoora
Yield: 15
Ingredients: 2 cups granulated sugar; 1 cup water; 1 tablespoon freshly squeezed lemon juice; 1 1/4 teaspoons lavender extract; 3 cups semolina flour; 3/4 cup (12 tablespoons) unsalted butter, melted, plus more for coating the pan; 3/4 cup granulated sugar; 1 cup plain whole-milk yogurt; 1 1/4 teaspoons baking soda; 1/2 cup whole blanched almonds

Hali Bey Ramdene

updated May 1, 2019

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With only a handful of ingredients and a straightforward technique, this semolina cake is perhaps one of the easiest desserts you're not making.

Serves12 to 15

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Called namoora in Lebanon, basbousa in Egypt, and haressa in Syria and Palestine, this semolina sheet cake is often served throughout the Arab world and often during Eid Al-Fitr.

With only a handful of ingredients and a straightforward technique, it is perhaps one of the easiest desserts you’re not making. This version from Amanda Saab, the writer behind Amanda’s Plate, is drenched in a lemon and lavender syrup, giving this already-fragrant cake a floral update.

Feel free to play with the levels of lavender in the recipe, as the preference for florals in desserts changes from person to person. Amanda’s amounts are a good place to start if you’re a lover of lavender.

This cake only gets more delicious as it sits in the syrup; expect it to soften the longer it sits. It makes an ideal accompaniment to your best cup of strong black coffee.

Comments

With only a handful of ingredients and a straightforward technique, this semolina cake is perhaps one of the easiest desserts you're not making.

Serves 12 to 15

Nutritional Info

Ingredients

For the syrup:

2 cups
granulated sugar
1 cup
water
1 tablespoon
freshly squeezed lemon juice
1 1/4 teaspoons
lavender extract

For the namoora:

3 cups
semolina flour
3/4 cup
(12 tablespoons) unsalted butter, melted, plus more for coating the pan
3/4 cup
granulated sugar
1 cup
plain whole-milk yogurt
1 1/4 teaspoons
baking soda
1/2 cup
whole blanched almonds

Instructions

Make the syrup:

Combine the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat to a simmer, add the lemon juice and lavender, and stir to combine. Simmer until thickened into a syrup. Remove from the heat and set aside to cool.

Make the namoora:

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with butter.
Place the semolina, 3/4 cup melted butter, and sugar in a large bowl and stir until well-combined; set aside.
Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size.
Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the baking dish and press into an even layer.
Using a butter knife, score the surface of the namoora on the diagonal into approximately 28 diamond-shaped pieces (like baklava). Top each diamond with an almond. Bake until golden-brown, 35 to 40 minutes.
Remove the dish to a wire rack. Drizzle the cooled syrup over the top of the hot namoora. Let cool to room temperature before re-cutting along the scored lines and serving.