This baked dessert is best served with dondurma, that is mastic ice cream!
Serves: 1 tin 28×38 cm Prep. time: 5′ + 2 h waiting Cooks in: 50′ Ready in: 55′
3½ cups fine semolina flour
1½ cups sugar
2 cups strained yogurt
1 tsp baking soda, powder
1 tsp baking powder
½ tsp mastic, powder
1 tbsp sunflower oil
½ cup butter, melted
For the syrup:
2½ cups sugar
2½ cups water
2 tbsp lemon juice
¼ cup mastic liqueur
For the samali: Heat sunflower oil and mix with mastic powder using a spoon, until dissolved. When cold, add in a bowl with baking soda mixed with yogurt.
Mix semolina flour with sugar and baking powder and stir in yogurt mix.
Transfer mix in your buttered tin. Leave for 2 hours to allow the semolina flour to rise and then bake in a preheated oven at 180ºC/fan for 40 minutes.
Syrup: In a saucepan boil sugar with water and lemon juice until sugar dissolves. Remove pan from heat and add liqueur.
Remove the samali from the oven and brush it with melted butter. Then drizzle with the hot syrup using a spoon. When it comes to room temperature, cut in squares and serve with dondurma (mastic ice cream) or vanilla ice cream.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Σάμαλι