Namourah Dessert Recipe
By Mary Markarian
My name is Mary and I am a wife and mother of 3. The kitchen is the heart of my home. It's where we gather, eat, cook, laugh, entertain, and make memories. I am a second generation Armenian American. My family is originally from Aleppo, Syria. I come from a long line of amazing home cooks, and enjoy sharing my love of cooking with my Facebook & Instagram family and friends.
A classic Middle Eastern dessert that can best be described as a dense, semolina cake that's been soaked in simple syrup infused with orange or rose blossom water.
Serving Size: 12-15 pieces | Recipe Time: 50 minutes
- 4 cups Coarse Grain Semolina or Farina
- 1 cup Sugar
- 1 cup Plain Yogurt
- 3 tsp Baking Powder
- 3 tsp Orange Blossom Water or Rose Water
- 1/2 stick Melted Butter
- 1/2 cup Tahini (to baste the baking dish)
- Slivered or Halved Raw Almonds (for topping)
- 2 cups Sugar
- 1 cup Water
- 1 tsp Lemon Juice
- 1 tsp Orange Blossom Water
- First prepare the simple syrup by dissolving water and sugar in a small pot over medium heat.
- Cook about 4-5 minutes and add the lemon juice and orange blossom water. Mix and set aside to cool.
- Preheat oven to 350
- In a 13 x 13 baking dish add the tahini and baste the pan.
- In a mixing bowl, combine the semolina, sugar, yogurt, baking powder, orange blossom water, butter, and stir together to combine. You can use a rubber spatula or your hands. The mixture will be pretty dry, not like your average cake batter.
- Empty semolina mixture into prepared baking dish and flatten with your hands. Let sit for about 20 minutes.
- Cut into squares or diamond shapes, and top with the almonds.
- Bake until golden brown (my oven took almost 40 minutes)
- Remove from oven, re-score the squares, and pour cooled syrup over entire dish. The syrup will be completely absorbed into the cake.
- Let cool completely and serve!