This namoura requires a proper heat, if your oven does not distribute the heat evenly, your namoura will not get cooked equally, you might experience dryness on one side of the tray while getting nice and fluffy cake on the other side. Heat distribution is important for this namoura recipe.

Ingredients Of Namoura

  • 2 cup coarse semolina
  • 1 cup coconut
  • 1/2 cup sugar
  • 3/4 cup butter
  • 1 cup natural yoghurt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon optional
  • 24 blanched almonds


  • 2 cup sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tsp orange blossom water optional

ALSO READ: Penang roast chicken with longevity noodles

Method Of Namoura

  1. Grease a 23 cm x 30 cm baking dish with oil or tahini and set aside.
  2. In a medium bowl, mix together the semolina, sugar, yoghurt, butter, coconut, bicarbonate of soda and baking powder, then pour mixture in the baking dish. Set aside for 30 minutes.
  3. In a small saucepan over medium-high heat, stir together water, sugar, lemon juice and rose water.
  4. Stir until sugar has dissolved, then bring to boil for 10 minutes. Remove from heat and cool it.
  5. Cut into 5 cm squares, press almond onto each square.
  6. Preheat oven to 180C (160C fan-forced).
  7. Bake for 35 minutes or until golden brown.
  8. Remove from oven and pour cold syrup over the hot squares.


  • 1 baking dish
  • 1 bowl
  • 1 saucepan
  • 1 knife