Nammoura

(Babousa, Namoura, Harissa)

Nammoura is a sticky and particularly sweet Lebanese dessert made from a basic dough of semolina, water, butter, and yeast or baking powder. The dough is basked off in a greased pan and then soaked in a sugar syrup to top it off and create a moist cake.

It is usually cut into squares, sometimes topped with almonds or shaved coconut, and then served. This cake is popular in the Middle East, boasting several different names and variations across Lebanon, Egypt, Syria, Turkey, and Greece. A word of caution: nammoura is an exceptionally sweet dessert and you’ll need time to recover after consumption.

Lebanon

Syria

WHERE TO EAT The best Nammoura in the world (according to food experts)

Tyne Darke

"We greatly enjoyed our desserts since, after all, can you really go wrong with various combinations of fillo dough, honey and filling?"

Ellie Sharp

"Save room for the sweet soaked namoura."

Chris Lindstrom

"Baklava and namoura ($3 for two pieces) both hit the spot for dessert. They were dense and nutty while the namoura was more sweet compared to the subtle baklava."

Joe Torok

"For dessert, the namoura ($1.25) is definitely worth a try. Little rectangular cakes are dense and crumbly, drenched in sweet, delightfully sticky syrup."

Edric Huang

"For a sweet end to your meal, I recommend the namoura, a fluffy balance between thin layers of fillo dough crust, lightly sweetened with honey and velvety buttermilk-like custard."