Vegan namoura
Namoura is a Lebanese semolina cake drenched in fragrant syrup with range blossom water. This simple cake is a perfect way to round of a meze spread.
Servings 10 pieces
Equipment
- 1 Round baking tray, 20 cm or similar
Ingredients
Namoura
- 500 mL semolina
- 250 mL plant-based yogurt
- 100 mL vegan butter or margarine
- 200 mL sugar
- 1 tsp baking powder
- 1 pinch salt
- 15-20 blanched almonds for decoration
Syrup
- 200 mL sugar See note
- 200 mL water
- 1 tsp orange blossom water or rose water
- 1 tsp lemon juice
Instructions
Namoura
- Mix semolina with melted butter to create a crumbly dough.
- Add sugar, salt and baking powder.
- Mix in the yogurt.
- Grease a pan with tahini and add the dough.
- Flatten the dough in the pan, cover and let sit for 30 minutes to absorb moisture.
- Bake at 175℃ for 35-45 minutes, until lightly golden.
Syrup
- While the namoura is baking, mix sugar, water, orange blossom or rose water and lemon juice in a small pan. Heat until the sugar is dissolved.
Assembly
- When the namoura has finished baking, take it out of the oven and pour on the syrup. You don't have to use all.
Notes
Most recipes call for twice as much sugar in the syrup, i.e. 400 mL sugar to 200 mL water. I reduced the amount of sugar by half (but there is still plenty of sugar to go around).