Samali

Name: Samali
Total time: 3600 s
Yield: 12-15 servings
Ingredients: 1 2/3 cups fine semolina (250 grams); 1 cup granulated sugar (200 grams); 1 2/3 cups all-purpose flour (200 grams); 3/4 cup whole milk (200 ml); 2/3 cup sunflower oil (150 ml); 2 packets vanilla powder or 2 teaspoons vanilla extract; 1/2 teaspoon ground mastic (Chios mastiha); 1/4 teaspoon ground mahleb; 1 orange (juice and zest); 10 raw almonds; 1 teaspoon baking soda; 1 1/4 cups water (300 ml); 1 1/4 cups granulated sugar (300 ml); 1 cinnamon stick; Peel from 1 orange

Γεωργία Σαλονικιά @Georgia_SKG

Θεσσαλονίκη, Κεντρική Μακεδονία, Ελλάδα

A fragrant dessert that's super easy to make. To make it vegan, simply substitute the milk with a plant-based milk, such as coconut or any other you prefer.

Γεωργία Σαλονικιά @Georgia_SKG

Θεσσαλονίκη, Κεντρική Μακεδονία, Ελλάδα

A fragrant dessert that's super easy to make. To make it vegan, simply substitute the milk with a plant-based milk, such as coconut or any other you prefer.

Saved

Ingredients

60 minutes

12-15 servings

1 2/3 cupsfine semolina (250 grams)
1 cupgranulated sugar (200 grams)
1 2/3 cupsall-purpose flour (200 grams)
3/4 cupwhole milk (200 ml)
2/3 cupsunflower oil (150 ml)
2 packetsvanilla powder or 2 teaspoons vanilla extract
1/2 teaspoonground mastic (Chios mastiha)
1/4 teaspoonground mahleb
1orange (juice and zest)
10raw almonds
1 teaspoonbaking soda
For the syrup:
1 1/4 cupswater (300 ml)
1 1/4 cupsgranulated sugar (300 ml)
1cinnamon stick
Peel from 1 orange

Saved

Steps

60 minutes

1

First, prepare the syrup by placing all the syrup ingredients in a small saucepan. Bring to a boil and simmer for 15 minutes, until the syrup thickens.
2

Next, mix all the wet ingredients together, then combine all the dry ingredients. Mix the wet and dry ingredients until you have a semi-liquid batter. Let the batter rest for 1 hour so the semolina can absorb the liquid and expand.
3

Pour the batter into a nonstick baking pan. Score into portions and place one almond on each piece. Bake in a preheated oven at 350°F (180°C) for 45 minutes.
4

Once the samali comes out of the oven, slowly ladle the syrup over the cake so it soaks in completely.