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Samali | Şambali | Semolina sheet cake with syrup vegan

A sugary sweet oriental specialty


For the Syrup

  1. Put all the ingredients in a pot and boil for 6 minutes.

  2. Remove and leave to cool.

For the Dough

  1. In a large bowl, mix the two semolina, baking powder, sugar, mastic, vanilla and orange zest. Add water and orange juice and mix gently until you have a thick porridge.

  2. Pour the mixture into an oiled pan (33X23 cm was mine) and flatten its surface. Cover with a transparent film and let it stand for at least 1 hour. Ideally for 12 hours.

  3. Bake in a preheated oven at 175°C in the air for about 40-45 minutes or until golden brown.

  4. Pour the cold syrup over it.

  5. Cover with a clean towel, without touching the dessert, leave it ideally for 6-8 hours to stand at room temperature before cutting it.


350 g fine semolina,

150 g coarse semolina

275 ml water

200 ml orange juice

20 g of baking powder

½ tbsp. powdered mastic

200 g of sugar

1 orange, the zest

1 tbsp vanilla extract

50 g blanched almonds

For the syrup

650 g of sugar

600 ml of water

1 slice of lemon

1 cup orange

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