Authentic Greek Samali Recipe: A Sweet Semolina Dessert Delight

Ingredients

2 cups of semolina
1 cup of sugar
1 cup of Greek yogurt
1/2 cup of vegetable oil
1 teaspoon of baking powder
Zest of 1 lemon
Zest of 1 orange
2 tablespoons of mastic, grounded
3 cups of sugar for the syrup
2 cups of water for the syrup
Juice of half a lemon for the syrup

Steps and instructions

Preheat your oven to 180°C (350°F).
In a bowl, mix the semolina, sugar, baking powder, and the grounded mastic.
Add the Greek yogurt, vegetable oil, lemon zest, and orange zest into the same bowl. Stir until the ingredients are evenly distributed.
Transfer the batter into a greased baking pan, ensuring it is spread evenly.
Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown.
While the cake is baking, prepare the syrup. Combine the sugar, water, and lemon juice in a saucepan. Bring to a simmer and stir until the sugar is fully dissolved. Remove from the heat and let it cool.
When the cake is ready, remove from the oven and immediately pour the cooled syrup over it. Let the cake absorb the syrup at room temperature for at least 2 hours before serving.

Tools for making

Mixing Bowl - used for combining the dry and wet ingredients.
Whisk - used to mix the batter until smooth.
Baking Pan - a greased pan used to bake the samali.
Saucepan - used to prepare the syrup for the cake.
Oven - preheated to bake the samali at the specified temperature.
Grater or Zester - used to zest the lemon and orange.

Recipe variations

Replace semolina with almond flour for a gluten-free version.
Add a layer of crushed pistachios or walnuts on top before baking for added texture.
Replace the vegetable oil with melted butter for a richer flavor.
Add a teaspoon of rosewater or orange blossom water to the syrup for a fragrant twist.
Top the baked samali with a layer of Greek yogurt or whipped cream before serving.
Add a teaspoon of ground cinnamon to the batter for a warm and cozy flavor.
Replace the citrus zests with vanilla extract for a classic vanilla samali.
Garnish the served cake with edible flowers or fresh berries for a decorative touch.
Replace the sugar syrup with honey or maple syrup for a different sweetener.
Add a pinch of ground cardamom to the batter for a Middle Eastern twist.

Recipe overview

Welcome to our recipe for Samali, a traditional Greek dessert that's sure to satisfy your sweet tooth. This delightful cake is renowned for its rich, moist texture and its unique blend of flavors. Baked with semolina, Greek yogurt, and a touch of citrus zest, Samali gets its distinctive flavor from mastic, a resin obtained from the mastic tree. The cake is then soaked in a sweet syrup, making it irresistibly moist and delectable.

This recipe takes you through the process step-by-step, ensuring you end up with a beautifully golden Samali that's just as good—if not better—than what you'll find in a Greek bakery. Its key feature is the flavorful syrup soaking, which requires some patience but is worth it for the divine result. Enjoy this luscious cake with a cup of coffee or tea, and let its flavors transport you straight to the heart of Greece.

Common questions

Can I use a different type of flour instead of semolina? No, semolina is an essential ingredient in Samali and provides its unique texture and flavor.
Can I substitute the Greek yogurt with regular yogurt? While Greek yogurt is preferred for its creamy consistency, you can use regular yogurt as a substitute.
What can I use as a replacement for mastic? Mastic is a traditional ingredient that adds a distinct flavor. If you don't have it, you can omit it from the recipe.
Can I reduce the amount of sugar in the syrup? The amount of sugar in the syrup can be adjusted to your taste. However, keep in mind that it contributes to the overall sweetness and moisture of the cake.
How long does it take for the cake to absorb the syrup? It's recommended to let the cake absorb the syrup for at least 2 hours at room temperature to ensure it is adequately moist and flavorful.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the cake batter.
Baking Pan - A rectangular or square pan for baking the Samali cake.
Saucepan - Used to prepare the syrup for the cake.
Spatula - To help mix the ingredients and scrape the sides of the bowl.
Grater/Zester - To zest the lemon and orange for flavoring the cake batter.

Origin stories

Samali, this Greek dessert with its lingering mastic flavor, is a sweet nod to the country's rich and diverse history. The recipe dates back to Byzantine times and it is often associated with the Asia Minor Greeks who migrated to mainland Greece. The use of mastic, a resin obtained from the mastic tree, is particularly indicative of its origin from the island of Chios, famous for its mastic production. This traditional dessert, rich with the flavors of Greece, is often enjoyed during fasting periods because it contains no eggs or dairy (besides yogurt), making it a favored choice during Lent. Over the years, it has become a beloved part of Greek cuisine, not just for its sweet, satisfying taste, but also for the stories and traditions it carries with every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.