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–+ servings
For serving, Namoura is cut in diamond shaped pieces

Namoura (harissa)

Fatimah
Namoura, Harissa, or Basbousa, is a semolina cake, soaked with aromatic simple syrup. It is a popular dessert across the Middle East that you will absolutely enjoy.
5 from 3 Ratings
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Lebanese, Middle Eastern
Servings 30 pieces
Calories 273 kcal

Ingredients
  

  • 3¾ cups coarse semolina
  • ¾ cup unsweetened shredded coconut (sometimes called macaron coconut)
  • 1½ tablespoons baking powder
  • ⅓ cup sugar
  • ¼ cup flour
  • ½ cup unsalted butter melted (1 stick)
  • ½ cup neutral oil
  • 2 large eggs
  • 1 cup plain whole milk yogurt
  • ¼ cup whole milk
  • 1½ teaspoons vanilla
  • 3 tablespoons tahini for the pan

For Simple Syrup

  • 3½ cups sugar
  • 2 cups water
  • 1½ teaspoons lemon juice
  • 1 tablespoon orange blossom water

Instructions
 

For Simple Syrup

  • Add the sugar and water to a pot and let it come to a boil on medium heat.
  • Stir to remove sugar buildup on the bottom of the pot.
  • Once it starts boiling, add the orange blossom and lemon.
  • Let it boil for 15 minutes before removing it from the heat.

For Namoura

  • Mix the baking powder, sugar, semolina, and coconut together.
  • In another bowl, whisk the eggs, yogurt, melted butter, vanilla, milk, and oil together.
  • Pour on top of the dry mixture and mix until well combined. You should have a soft dough.
  • Take your half sheet pan and spread the tahini on it and spread it to the edges, making sure it’s all well coated.
  • Add the batter and press evenly.
  • Let it sit at room temperature for 1 hour.
  • After an hour has passed, cut it into square or diamond patterns.
  • This step is optional, but you can add almonds to the center of each piece now.
  • Bake at 350 for 20-30 minutes, and check the edges to make sure they brown.
  • Then, turn on the broiler and broil for a few minutes only so it doesn’t burn. Mine baked for 22 minutes and broiled for 4.
  • Once out of the oven, reinforce the cuts (cuts the lines again) and immediately pour 2 cups of simple syrup on top, making sure to get every piece.
  • Cover tightly and let it sit for 4 hours before serving so the semolina soaks up the Qater.
  • Serve up and enjoy!

Notes

  • Make sure to preheat your oven to 350F.
  • It is up to you if you want to add or omit almonds.
  • I used a half sheet pan because I like my Harissa thin. If you want yours to be thicker, you could use a smaller pan.
  • Using fine semolina will result in a soft, melt-in-your-mouth Namoura, but if you prefer more of a crunchy exterior, use coarse semolina.
  • The amount of liquid required depends on the type of semolina you choose.
  • Make sure to keep a close eye on it as it broils, if you overcook it, your Harissa will be crunchy. Remember that it should be soft.
  • Remember, Namoura/Harissa is best next day, so the semolina has time to soak up all the syrup and soften.

Nutrition

Calories: 273kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 20mgSodium: 75mgPotassium: 82mgFiber: 1gSugar: 26gVitamin A: 123IUVitamin C: 0.2mgCalcium: 57mgIron: 1mg
Keyword Hareesa, Harissa, Namoura
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