Namoura is a moist, sweet semolina cake soaked in rosescented syrup and topped with almonds. Aseel Vegetable Ghee gives this traditional dessert its rich, tender crumb while keeping it entirely plantbased. Perfect with tea or coffee, and always a crowdpleaser.
Ingredients
- 2 cups coarse semolina
- 1 cup sugar
- 1 cup plain yogurt (or plantbased yogurt)
- 1/2 cup Aseel Vegetable Ghee, melted
- 1 tsp baking powder
- Whole almonds for topping
- For syrup: 1 cup sugar, 1/2 cup water, 1 tsp lemon juice, 1 tsp rose water
Benefits
- Semolina provides slowrelease energy
- Rose water adds fragrance without calories
- Aseel Vegetable Ghee ensures richness without animal fat
How to Make
- Mix semolina, sugar, baking powder, yogurt, and melted ghee into a thick batter.
- Pour into a greased tray and flatten the surface. Score into squares and top each with an almond.
- Bake at 180°C for 30–35 minutes until golden.
- Meanwhile, prepare the syrup and let cool.
- Pour cooled syrup over hot Namoura and let absorb before serving.
