Stosie Madi’s vegan recipe for namoura, or Moorish semolina cake | The new vegan

This coarsely crumbly, fragrant, sticky cake will hit the spot for tea or pud

Namoura, which is also known as basbousa, is a Moorish semolina cake found in many Arab and Middle Eastern countries. It has a coarse, sandy, crumbly texture from the semolina, and is held together by a fragrant, floral, sticky syrup. It’s a favourite sweet teatime and festive treat that’s baked at home or bought by the kilo in pastry shops; it’s also enjoyed during iftar in the months of Ramadan. The garden at my pub, the Parkers Arms, is flanked by elderflower trees, and our eagerly awaited annual harvest makes the best fragrant cordial for the glaze. The heady scent of the blossom is hard to miss, and although shop-bought versions make a great substitute, homemade is hard to beat, so if you enjoy foraging, do have a go at making your own.

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