Samali – Semolina cake
Sweet creation of the kitchen of Asia Minor

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Samali – Semolina cake

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Ingredients

750 gr. Coarse semolina
380 gr. sugar
4 gr. baking powder
5 gr. ammonia
5 gr. Mastiha
50 gr. sugar
220 gr. strained yogurt 10%
vanilla
400 ml. water
For the syrup
600 ml. water
900 gr. sugar
50 ml. glucose
Juice of 1 lemon
And the peel of one lemon
Cinnamon stick
  • Medium

Ingredients

  • For the syrup

Directions

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Samali

Sweet creation of the kitchen of Asia Minor. A dessert that goes with everything, with ice cream and chocolate, with spoon sweets and nuts, especially pistachios as I tried it in Istanbul. However we combine it, it is welcomed and in addition it is a sweet of the kitchen povera, the kitchen of the poor, as the Italians call it, because of the cheap raw materials used.

Samali

By Fotini Kasaveti, botanist and excellent cook from Alexandria

Samali-2

Steps

1
Done

Make the syrup by boiling in a pan all the ingredients until it thickens stirring with a wooden spoon. The syrup for the samali should be at room temperature.

2
Done

In a basin put the semolina and sugar and mix by hand.

3
Done

In a mortar we break the mastiha with the help of sugar.

4
Done

In a bowl mix the baking powder, the ammunium bicarbonate, mastiha, sugar, yogurt and vanilla.

5
Done

Pour the contents of the bowl in the basin and pour the water.

6
Done

Mix well with our hands.

7
Done

Butter a baking pan and sprinkle with semolina.

8
Done

Pour the samali dough so that it covers halfway all the surface of the baking pan.

9
Done

Place the baking pan in a warm place covered for 30’ to «rest.»

10
Done
30 minutes

Immediately after we put the baking pan in a well preheated oven and bake at 180 °C for 30 minutes.

11
Done

Remove the samali from the oven and if we want to give to it a bright color spread with the help of a spatula 50 gr melted butter on its surface.

12
Done

As it is hot pour the syrup.

13
Done

Allow our cake to cool and serve by cutting samali in rhomboid or rectangular pieces.

14
Done

Serve on a platter making shapes with fruit juices or syrups.

15
Done

It is combined perfectly with rose spoon sweet ……

16
Done

Small Secrets

If we want to have a softer texture we use half the amount fine semolina and a half coarse semolina.

TasteDriver

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