Samali (Σάμαλι)

• Prep time: 20 mins (plus 2 hrs resting)

• Cook time: 40 mins

• Total time: 3 hrs

• Servings: 12 slices

• Country of origin: Greece

• Description: A dense, chewy semolina cake scented with mastic resin and soaked in lemon sugar syrup.

• Presentation: Cut into rectangles, decorated with a whole blanched almond on each slice.

• Ingredients:

  • 2 1/2 cups coarse semolina

  • 1 cup Greek yogurt

  • 1 cup sugar

  • 1/2 tsp ground mastic resin

  • 1 tbsp baking soda

  • Blanched whole almonds for decoration

  • 2 cups water, 2 cups sugar, 1 tbsp lemon juice (for syrup)

• Step-by-step directions:

  • Whisk semolina, yogurt, sugar, ground mastic, and baking soda into a thick batter.

  • Spread into a buttered baking dish and let rest at room temperature for 2 hours to allow semolina to absorb liquid.

  • Score surface into rectangles and place a blanched almond in center of each rectangle.

  • Bake at 350°F (175°C) for 40 minutes until golden brown.

  • Boil water, sugar, and lemon juice for 7 minutes; pour cooled syrup over hot baked cake.

• Optional variations: Add orange blossom water to syrup for extra floral scent.

• Cooking tips: Letting semolina batter rest prior to baking is crucial for proper texture.

• Nutrition facts:

  • Calories: 310 kcal

  • Fat: 2g

  • Carbohydrates: 68g

  • Protein: 5g