Namurrah
Submitted by beeaa
Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.
YIELD
1 cakePREP
15 minCOOK
25 minREADY
45 minNamurrah is a staple on Middle Eastern dessert tables, loved for its tender semolina crumb and fragrant syrup.
The yogurt keeps this cake incredibly moist while cream of wheat creates a unique texture that’s neither too dense nor too fluffy. When you pour warm citrus syrup over the hot cake, it sizzles and soaks right through, creating pockets of sweetness in every bite.
Toasted almonds add a nutty crunch on top, and if you’re feeling adventurous, coconut brings a subtle tropical note.
Pro Tips
- Pour the syrup while both the cake and syrup are still warm for maximum absorption
- Don’t skip the resting time after adding syrup; 30 minutes lets flavors marry perfectly
- Toast the almonds beforehand for deeper flavor and better crunch
- Orange blossom water is the secret ingredient that makes this authentically Middle Eastern
Ingredients
Directions
In large bowl, combine dry cream of wheat with yogurt, 2 cups sugar, baking powder and vanilla.
If desired, add coconut. Stir until thoroughly blended.
Pour into greased or sprayed cake pan.
Sprinkle with almonds.
Bake at 425 degrees F. until golden brown. While baking, heat 1 cup sugar and ½ cup water to boiling on stove.
Allow to boil long enough to come to a thin syrup.
Remove from heat. Stir in 1 lemon juice and orange blosom water.
When cake is still warm, pour syrup over top.
Serve warm or cold. Delicious with hot tea.
Comments
Can you put the red kind of Harriseh. Thanks