Samali Thessaloniki-Style

Name: Samali Thessaloniki-Style
Yield: 1 large baking pan
Ingredients: 3 3/4 cups fine semolina (about 800 grams); 1 cup coarse semolina (about 200 grams); 1 packet baking powder; 2 cups whole milk (about 500 grams); 2 cups sugar (about 400 grams); 3 eggs; 1 cup vegetable oil; 3 packets vanilla sugar or 3 teaspoons vanilla extract; 1 tablespoon baking soda; Juice and zest of 1 orange; 1 tablespoon ground mastic (optional); 6 1/3 cups water (about 1.5 kg); 5 cups sugar (about 1 kg); 3/4 cup glucose syrup (about 200 grams); Juice of 1 lemon; Butter for greasing the pan; Sheep’s milk yogurt for glazing

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Thessaloniki-style Samali, my own version of our favorite Samali. It's easy and quick, and just as delicious—give it a try and you'll be convinced.

A few more tips:

I make the dessert in a large baking pan. Before adding the eggs to the pot, I beat them with a fork and then add them in. I bake the Samali a little below the center of the oven to get a nice crust on the bottom. I prepare the dessert the night before so it can soak up all the syrup.

Thessaloniki-style Samali, my own version of our favorite Samali. It's easy and quick, and just as delicious—give it a try and you'll be convinced.

A few more tips:

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Thessaloniki-style Samali, my own version of our favorite Samali. It's easy and quick, and just as delicious—give it a try and you'll be convinced.

A few more tips:

Thessaloniki-style Samali, my own version of our favorite Samali. It's easy and quick, and just as delicious—give it a try and you'll be convinced.

A few more tips:

Saved

Ingredients

1 large baking pan

3 3/4 cupsfine semolina (about 800 grams)
1 cupcoarse semolina (about 200 grams)
1 packetbaking powder
2 cupswhole milk (about 500 grams)
2 cupssugar (about 400 grams)
3eggs
1 cupvegetable oil
3 packetsvanilla sugar or 3 teaspoons vanilla extract
1 tablespoonbaking soda
Juice and zest of 1 orange
1 tablespoonground mastic (optional)
For the Syrup
6 1/3 cupswater (about 1.5 kg)
5 cupssugar (about 1 kg)
3/4 cupglucose syrup (about 200 grams)
Juice of 1 lemon
Butter for greasing the pan
Sheep’s milk yogurt for glazing

Saved

Steps

1

Before starting the Samali, make the syrup. In a large pot, combine all the syrup ingredients and boil for 15 minutes. Turn off the heat and let it rest for 15 minutes, then boil again for another 15 minutes. The syrup is ready.
2

In a large bowl, combine the fine and coarse semolina, baking powder, and orange zest.
3

In a pot, gently warm the milk, eggs, sugar, oil, vanilla, and, if using, the ground mastic. Stir gradually.
4

In a large glass, add the orange juice and 1 tablespoon baking soda, stirring quickly (it will foam up).
5

Add the milk mixture and the orange juice mixture to the bowl with the semolina and other dry ingredients.
6

Mix everything well with a spoon and pour into a buttered baking pan.
7

Bake in a preheated oven (no convection) at 350–400°F (180–200°C) for about 60 minutes.
8

After the first 10 minutes of baking, remove the dessert and brush the entire surface with butter, then return it to the oven to finish baking.
9

When you take the Samali out of the oven, brush the top with a little sheep’s milk yogurt to give it shine and flavor.
10

Without cutting it, pour the warm syrup over the hot Samali and let it rest overnight to absorb the syrup. The next morning, cut into portions and serve.