Monastery-Style Samali 🏰

Name: Monastery-Style Samali 🏰
Yield: 20 pieces
Ingredients: 2 2/3 cups coarse semolina (about 500 grams); 2 2/3 cups fine semolina (about 500 grams); 2 1/2 cups sugar (about 500 grams); 1 teaspoon ground mastic; 2 packets baking powder; 1 cup orange juice (about 240 ml); 2 cups water (about 480 ml); Zest of 1 orange; 4 cups water (about 950 ml); 4 cups sugar (about 800 grams); 1 packet vanilla

Cannibal Leod @cook31183

A wonderful samali, perfect for Lent or any time. I tried it at a monastery where they served it to us, and I asked for the recipe because we liked it so much.

Cannibal Leod @cook31183

A wonderful samali, perfect for Lent or any time. I tried it at a monastery where they served it to us, and I asked for the recipe because we liked it so much.

Saved

Ingredients

20 pieces

2 2/3 cupscoarse semolina (about 500 grams)
2 2/3 cupsfine semolina (about 500 grams)
2 1/2 cupssugar (about 500 grams)
1 teaspoonground mastic
2 packetsbaking powder
1 cuporange juice (about 240 ml)
2 cupswater (about 480 ml)
Zest of 1 orange
For the syrup:
4 cupswater (about 950 ml)
4 cupssugar (about 800 grams)
1 packetvanilla

Saved

Steps

1

In a large bowl, combine all the dry ingredients and mix with a whisk. Add the wet ingredients and gently mix until combined.
2

Pour the mixture into a lightly oiled baking pan and bake at 350°F (180°C) for about 50 minutes, depending on your oven.
3

Near the end of baking, prepare the syrup. Boil for 10 minutes after it starts boiling, then pour the hot syrup over the warm cake.