Samali

35΄
Preparation Time
40΄
Waiting Time
17
Portions
3
Difficulty Level

Directions

In a pan, we mix the yogurt with the sugar. We dilute soda with 50 g. of juice and we pour them into the bowl. We add the rest of the ingredients, while stirring together. We butter well (we leave the butter), a baking sheet and we bake the samali at 170 ° C for 30-40 minutes (we check if it is brown). We make the syrup with its ingredients boiling for 10-15 minutes.
Hot as the sweet comes out we cut it with a knife that we often dive into hot water. We pour into the hot syrup too. We sprinkle with coconut.

Chef: Ioannis Kaloutsis

Ingredients

CALCULATE PORTIONS:

  • FOR THE SAMALI

  • 750 gr Strained Yogurt VERO CRETAN (leave it for 2 hours outside of the fridge)
  • 350 gr sugar
  • 2 teaspoons soda powder
  • 150 gr Orange Juice CRETA FRESH
  • 30 gr mastic liqueur (Chios mastic)
  • 60 gr almond powder
  • 60 gr grated coconut
  • 500 gr Semolina Coarse MILLS OF CRETE
  • butter for the spreading of the baking dish
  • Coconut for the spreading

  • FOR THE SYRUP

  • 0.5 kg water
  • 1 kg sugar
  • a little bit of lemon zest
  • 5 drops Lemon Essential Oil BIOXYM

Equipment

  • Baking dish
  • Large bowl

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