Samali with Mastiha

Name: Samali with Mastiha
Ingredients: 2 1/2 cups plain yogurt (about 600 grams); 1 1/2 cups sugar; 2 level teaspoons baking soda; 1 cup water; 1 level teaspoon ground mastiha (mastic gum); 3 1/3 cups coarse semolina (about 500 grams); Zest of 1 lemon; 1 tablespoon butter for greasing the pan; Blanched almonds for decoration (optional); 4 cups sugar; 3 cups water; Lemon peel; 3 teaspoons lemon juice; 1 cinnamon stick; 2 tablespoons honey

Αναστασία Κολβάνη @Anastasiakolvani

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Samali with Mastiha

Αναστασία Κολβάνη @Anastasiakolvani

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Ingredients

2 1/2 cupsplain yogurt (about 600 grams)
1 1/2 cupssugar
2level teaspoons baking soda
1 cupwater
1level teaspoon ground mastiha (mastic gum)
3 1/3 cupscoarse semolina (about 500 grams)
Zest of 1 lemon
1 tablespoonbutter for greasing the pan
Blanched almonds for decoration (optional)
For the syrup
4 cupssugar
3 cupswater
Lemon peel
3 teaspoonslemon juice
1cinnamon stick
2 tablespoonshoney

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Steps

1

In a large bowl, mix the yogurt with 1 1/2 cups sugar.
2

Dissolve the baking soda in the water and add it to the mixture. Add the mastiha, lemon zest, and semolina gradually, stirring a little at a time by hand or with a spoon to prevent lumps. Make sure all ingredients are well combined and the semolina is fully incorporated without clumps.
3

Grease a 9x12 inch (24x30 cm) baking pan well with butter. Pour the samali mixture into the pan and smooth the top.
4

Let it rest for 30 minutes so the semolina can absorb the liquids and swell. (The batter will be loose, but don't worry—it will firm up as it bakes.)
5

Preheat the oven. Bake at 350°F (180°C) on the lower rack using conventional heat. If using a convection oven, lower the temperature by 20°C (about 35°F) and bake on the middle rack.
6

If desired, sprinkle blanched almonds on top, then bake until the top is deeply golden, the cake is cooked through, and the coarse semolina grains have cracked—about 45-50 minutes.
7

For the syrup:
In a saucepan, combine the sugar, water, lemon peel, lemon juice, honey, and cinnamon stick.
8

Boil the syrup over medium heat for 5 minutes until thickened. Keep the syrup hot. Remove the cake from the oven. While the cake is still hot, quickly cut it into pieces, dipping the knife in hot water each time to keep the surface smooth. Gradually pour the hot syrup over the cake so it absorbs it all.