Lenten Samali

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Lenten Samali

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Ingredients

360 g fine semolina
180 g coarse semolina
100 g sugar
1 sack of baking powder
2 pinches of baking soda
375 ml of orange juice
1 shot of cognac
250 ml of corn oil or sunflower oil
120 ml of bottled water
zest of 2 lemons unwaxed
80 g Almonds finely chopped
1 vanilla
2 pinches of salt
Anthurium or rose water
625 ml of bottled water
560 g crystallic sugar
the juice of half a lemon
1 peeled lemon unwaxed
  • Medium

Ingredients

Directions

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Lenten Samali

The sweetness of fasting

Shining in the sunshine of Galaxidi, the nautical citizen, clicks on us and the golden hands of Chrysoula just serves us. Perfume, unique colors pour into the courtyard of her hotel, where she serves divine breakfast to her guests. Her brush with the pomegranate on the golden samali has her own signature.

Each grain of semolina closes its own path in the culinary adventures of the peoples around the Mediterranean basin. He comes from Damascus, Syria. There she «bathed» in rose water as her wheels were famous.

Soon his sweetness reached Smyrna and from there to Polis, where he was «dressed» in a mastic aroma, the use of which was the sole privilege of the palace. They called it samali.

To succeed, Samali wants his time, to inflate, to absorb the syrup properly, to make it the day before and to enjoy it the next. Difficult because the whole house is overflowing with fragrances and how restrained you can be… It’s secret is the analogy of two semolina and a very good shake. Depending on the ingredients we like, we can give each bite a rose, lemon, brandy and almond, orange and mastic flavor.

We give you the fasting version. If you want to make it palatable then you need butter, yogurt or even sesame oil.

In Turkey, samali with cheap semolina, sugar, and water ingredients is sold by salep or baklavas sellers.

Lenten Samali

From Chrysoula Papalexis, Ganimede Hotel, Galaxidi

Steps

1
Done

In a bowl mix the fine and the coarse semolina.

2
Done

In the mixer bucket add the orange juice, corn oil, water and add the sugar and beat until it's melted. Slowly add the semolina mixture and stir briefly.

3
Done

Finally pour the baking powder, lemon zest, vanilla, salt, almonds and brandy. Stir very well again until the materials are homogenized.

4
Done

Oil the pan and pour the samali dough.

5
Done

We need to be careful about the height of the dough about 3 cm. With the rubber spatula, we cross the surface to be homogeneous.

6
Done
1 hour

Cover the pan and leave it to rest for about an hour.

7
Done

prinkle with anthurium all over the surface well.

8
Done
50 minutes

Bake at 170 ° C for 50 minutes until the surface has a brownish color.

9
Done

At the same time prepare the syrup to cool.

10
Done
5 minutes

In a pot put the sugar, water and lemon peel and boil over medium heat until the sugar has melted and boiled. After that allow to boil for 4 minutes and pour the lemon juice and leave for another minute.

11
Done

As soon as we take the sweet out of the oven as it is hot we pour the lukewarm to cold syrup.

12
Done

Allow to stand overnight and absorb the syrup.

13
Done

We sprinkle our sweet with anthurium again.

14
Done

Cut into pieces and serve and put some pomegranate pomegranates on each piece.

TDriver

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