Kalon Prama of Cyprus! (Samali)

Name: Kalon Prama of Cyprus! (Samali)
Total time: 4500 s
Yield: 10 servings
Ingredients: 2 cups sheep’s milk yogurt or Greek yogurt (500 ml); 1 1/2 cups sugar (300 grams); 3 1/4 cups coarse semolina (600 grams); 1/2 teaspoon ground mastic mixed with 2 teaspoons sugar; 1 teaspoon baking soda; 1/2 cup blanched almonds; 2 tablespoons tahini for greasing the pan; 2 3/4 cups sugar (600 grams); 2 3/4 cups water (650 ml); 1 strip lemon peel; 3 tablespoons lemon juice

Μαρια(panther) @blackpanther

Κυπρος

Kalon Prama (the Cypriot name for this dessert), or Samali, is a syrup-soaked sweet made without eggs, using sheep’s milk yogurt, flavored with mastic, and soaked in syrup.

Μαρια(panther) @blackpanther

Κυπρος

Kalon Prama (the Cypriot name for this dessert), or Samali, is a syrup-soaked sweet made without eggs, using sheep’s milk yogurt, flavored with mastic, and soaked in syrup.

Saved

Ingredients

1 hour 15 minutes

10 servings

2 cupssheep’s milk yogurt or Greek yogurt (500 ml)
1 1/2 cupssugar (300 grams)
3 1/4 cupscoarse semolina (600 grams)
1/2 teaspoonground mastic mixed with 2 teaspoons sugar
1 teaspoonbaking soda
1/2 cupblanched almonds
2 tablespoonstahini for greasing the pan
For the syrup:
2 3/4 cupssugar (600 grams)
2 3/4 cupswater (650 ml)
1 striplemon peel
3 tablespoonslemon juice

Saved

Steps

1 hour 15 minutes

1

Make the syrup: In a saucepan, combine the sugar, water, and lemon peel. Stir until the sugar dissolves, then bring to a boil and cook for 5 minutes. Add the lemon juice and remove from heat. Set aside. Blanch the almonds.
2

Preheat the oven to 350°F (180°C). Grind the mastic with the sugar using a mortar and pestle or a spice grinder. Beat the yogurt with the sugar on high speed for 15 minutes. Meanwhile, add the baking soda and ground mastic to the semolina and mix well. Lower the mixer speed and gradually add the semolina mixture. The batter will be thicker than a typical cake batter.
3

Grease a baking pan with tahini. Pour in the batter and spread it evenly with a spatula. Score the surface with a knife to mark pieces as a guide for placing the almonds. Decorate with the almonds. Bake for 50–55 minutes, or until a knife inserted in the center comes out clean.
4

Pour the syrup over the hot cake and cover with a towel until it cools and absorbs the syrup. Cut into diamond shapes or any shape you prefer.