Semolina

coarse semolina (about 400 grams) • fine semolina (about 250 grams) • sugar (about 200 grams) • coconut milk (about 355 ml) • mastic drops or 2 teaspoons vanilla extract • heaping teaspoons baking powder • water (about 415 ml) • sugar (about 350 grams) • brandy or cognac

plain yogurt (about 600 grams) • sugar • level teaspoons baking soda • water • level teaspoon ground mastiha (mastic gum) • coarse semolina (about 500 grams) • Zest of 1 lemon • butter for greasing the pan • Blanched almonds for decoration (optional) • sugar • water • Lemon peel •

full-fat yogurt, at room temperature (about 750 grams) • coarse semolina (about 500 grams) • sugar • baking soda • water • Butter, for greasing • water • sugar (about 1 kilogram) • lemon juice • Lemon zest

plain yogurt (about 500 grams) • sugar (about 500 grams) • coarse semolina (about 500 grams) • baking soda • brandy or, even better, amaretto • blanched almonds, coarsely ground (about 250 grams) • sugar (about 600 grams) • water • cinnamon stick • whole cloves

self-rising flour (about 190 grams) • fine semolina (about 270 grams) • baking powder • eggs • sunflower oil (about 355 ml) • milk (about 355 ml) • feta cheese (500 grams)

fresh milk (250 grams) • strained Greek yogurt (250 grams) • sugar (300 grams) • fine semolina (180 grams) • coarse semolina (180 grams) • ground mastic (5 grams) • baking powder (5 grams) • Zest of 1 lemon • Vanilla extract • ground almonds (50 grams) • sugar (700 grams) • water (500 grams) •

eggs • plain Greek yogurt • coarse semolina • all-purpose flour • baking powder • vanilla sugar or 2 teaspoons vanilla extract • sugar • sunflower oil or other neutral oil • lemon zest • sugar • water • lemon peel

sugar (200 grams) • eggs • vanilla extract • baking powder • all-purpose flour (120 grams) • fine semolina (170 grams) • milk (120 ml) • Lemon zest • Shredded coconut for topping • water (600 ml) • sugar (400 grams) • little lemon juice •

phyllo dough • milk (500 ml) • heaping tablespoons fine semolina • butter • eggs • feta cheese (450 grams) • grated graviera cheese (120 grams) • Salt • Black pepper • Sunflower oil (as needed)

fine semolina • plain yogurt • sugar (about 300 grams) • mastic (ground) • baking soda • salt • sugar • water • drops of lemon juice

Greek yogurt (200 grams) • vegetable oil (150 grams) • coarse semolina (500 grams) • all-purpose flour (220 grams) • sugar (200 grams) • shredded coconut (150 grams) • eggs • baking powder (20 grams) • salt • vanilla sugar or 2 teaspoons vanilla extract • Zest of 1 lemon • sugar (600 grams) •

espresso cups coarse semolina (about 1/2 cup or 80 grams) • espresso cups fine semolina (about 1/2 cup or 80 grams) • espresso cups sugar (about 1/2 cup or 100 grams) • (about 7 oz or 200 grams) plain whole milk yogurt • baking powder • salt • vanilla sugar or 2 teaspoons vanilla extract • egg • espresso cup citrus liqueur (use any similar liqueur you have, about 1/4 cup or 60 ml) • espresso cup good quality melted butter (about 1/4 cup or 60 ml) • sugar (about 600 grams) • water (about 480 ml)

caster sugar (about 190 grams) • sunflower oil (120 ml) • eggs • yogurt (about 170 grams) • Zest of 1 orange • mastic • coarse semolina (about 400 grams) • baking powder • Juice of 1 orange • sugar (about 250 grams) • water (300 ml) • chopped pistachios (about 30 grams) •

fine semolina (450 grams) • coarse semolina (450 grams) • sugar (800 grams) • water (1 liter) • olive oil (500 grams) • orange juice (250 grams) • all-purpose flour • walnuts (100 grams) • ground cinnamon (50 grams) • sugar (50 grams) • baking dish, 12 x 9 inches (30 x 22 cm), greased

coarse semolina (about 170 grams) • fine semolina (about 340 grams) • baking powder • baking soda • sugar (about 200 grams) • orange juice (about 240 ml) • coconut milk (about 240 ml) • ground mastic (Chios mastiha) mixed with 1 teaspoon sugar • Zest of 1 orange • sunflower oil • sugar (about 500 grams) • water (about 360 ml) •

fine semolina (about 320 grams) • coarse semolina (about 160 grams) • sugar (about 100 grams) • baking powder (about 1 tablespoon or 15 grams) • baking soda • orange juice (about 360 ml) • Zest of 2 lemons • corn oil (about 240 ml) • water (about 120 ml) • ground mastic • vanilla (about 1 teaspoon) • salt •

eggs • sugar (about 200 grams) • Greek yogurt (about 220 grams) • vegetable oil (about 190 grams) • all-purpose flour (about 120 grams; I used self-rising flour) • semolina (about 160 grams; I used fine semolina since I didn't have coarse) • vanilla extract • Zest and juice of 1 orange • water • sugar • Lemon peel

egg yolks • egg whites • sugar (about 140 grams) • fine semolina (about 140 grams) • all-purpose flour (about 70 grams) • shredded coconut (about 50 grams) • sugar (about 300 grams) • water (about 300 grams) • lemon, cut in half • Shredded coconut for serving

coarse semolina (500 grams) • sugar (200 grams) • sheep’s milk yogurt (450 grams) • baking powder • vanilla pods or 2 teaspoons vanilla extract • Zest of 1 orange • mastic tears • Unsalted butter, for greasing the baking pan • Blanched almonds (one for each piece of samali) • water (1 liter) • sugar (1 kilogram) • Peel and juice of 1 lemon

eggs • sugar (about 200 grams) • strained Greek yogurt (about 240 grams) • baking powder (about 1 tablespoon or 15 grams) • vanilla (or 2 teaspoons vanilla extract) • all-purpose flour (about 65 grams) • vegetable oil (about 240 ml) • coarse semolina (about 270 grams) • fine semolina (about 90 grams) • sugar (about 800 grams) • water (about 950 ml) • Lemon peel •

water (about 710 ml) • sugar (about 600 grams) • Peel from 1 lemon • lemon juice (about 30 ml) • fine semolina (about 170 grams) • all-purpose flour or self-rising flour (about 125 grams) • sugar (about 200 grams) • melted butter, oil of your choice, or margarine (8 oz or 227 grams) • baking powder (if using self-rising flour, omit the baking powder) • Greek strained yogurt (about 7 oz or 200 grams) • vanilla powder or 1 teaspoon vanilla extract • eggs - separate yolks and whites •

sunflower oil (250 ml) • plus 1 tablespoon powdered sugar (90-100 grams) • fine semolina (200 grams) • all-purpose flour (500-550 grams) • fresh orange juice (200 ml) • Zest of 1 unwaxed orange • baking soda • baking powder • ground cinnamon • ground cloves • brandy • honey •

eggs • Greek yogurt (200 grams) • fine semolina (about 160 grams) • self-rising flour (about 130 grams) • sugar (about 200 grams) • sunflower oil (about 240 ml) • baking powder (about 1 tablespoon or 15 grams) • vanilla sugar or 2 teaspoons vanilla extract • Zest of 1 lemon • water (about 950 ml) • sugar (about 600 grams) • Juice of 1 lemon

eggs • sugar (about 200 grams) • milk (about 240 ml) • sunflower oil (about 240 ml) • coarse semolina (about 340 grams) • all-purpose flour (about 120 grams) • baking powder (about 1 tablespoon or 15 grams) • vanilla (about 2 teaspoons or 8 grams) • water (about 1.2 liters) • sugar (about 900 grams) • little lemon • little cinnamon

coarse semolina (about 170 grams) • fine semolina (about 270 grams) • sugar (about 200 grams) • orange juice (about 240 ml) • baking soda • baker's ammonia • ground mastic • baking powder • For the syrup: • sugar (about 700 grams) • water (about 600 ml) • lemon juice •

coarse semolina (about 500 grams) • fine semolina (about 500 grams) • sugar (about 500 grams) • ground mastic • baking powder • orange juice (about 240 ml) • water (about 480 ml) • Zest of 1 orange • water (about 950 ml) • sugar (about 800 grams) • vanilla

fine semolina (about 800 grams) • coarse semolina (about 200 grams) • baking powder • whole milk (about 500 grams) • sugar (about 400 grams) • eggs • vegetable oil • vanilla sugar or 3 teaspoons vanilla extract • baking soda • Juice and zest of 1 orange • ground mastic (optional) • water (about 1.5 kg) •

eggs • sugar (about 200 grams) • sunflower oil (about 120 ml) • plain cow’s milk yogurt (7 oz or 200 grams) • coarse semolina (about 180 grams) • all-purpose flour (about 120 grams) • baking powder (about 0.5 oz or 15 grams) • vanilla bean or 1 teaspoon vanilla extract • sugar (about 800 grams) • water (about 1.2 liters) • Peel from 1 lemon and a few drops of its juice

vegetable oil (240 ml) • sugar (200 grams) • Greek yogurt (strained, 240 grams) • eggs • all-purpose flour (120 grams) • fine semolina (340 grams) • vanilla sugar or 2 teaspoons vanilla extract • baking powder • salt • lemon zest • --------------------------------------------------------------------------------- • sugar (900 grams) (I used 3 1/2 cups/700 grams) •

eggs • sugar (about 200 grams) • all-purpose flour (about 120 grams) • fine semolina (about 170 grams) • Juice and zest of 1 orange • baking powder (about 1 tablespoon or 15 grams) • vanilla (about 2 teaspoons or 8 grams) • water (about 600 ml) • sugar (about 400 grams) • unsalted butter (about 14 grams) • lemon • milk (about 240 ml, for the end)