Ingredients
- Strained yoghurt 400 gr (2 small tubs)
- Milk 110 ml
- Sugar 200 gr
- Baking soda 10 gr
- Salt 1 pinch
- Semolina thin 500 gr
- Chios mastic 2 pieces
- Grated orange zest 1 teaspoon
- Butter to grease
- Blanched almonds for garnish
For the syrup
- Sugar 880 gr
- Water 750 ml
- Lemon juice 25 ml (tablespoon)
Instructions
Put in a bowl the yoghurt,the semolina,the milk,the baking soda,the salt and the sugar.Grind in the blender a little sugar with the mastic and the grated orange zest,then add them into the bowl with the semolina.Whisk all the ingredients thoroughly until the sugar melts.Grease with butter a roasting pan Νο 28×32 cm pour the mixture and spread the it evenly.Bake in preheated oven at 180 degrees(depending on the oven) for about 20-25 minutes until golden brown.Remove from the oven and let it cool(not completely).Cover it with another roasting pan to keep it moist.
Prepare the syrup:In a pan add water with the sugar and the lemon juice and boil for 7-8 minutes after the boiling point.Score the samali in different points and ladle slowly the hot syrup over the warm samali cake. Allowing the whole syrup to be absorbed.Cut into diamond or square pieces, put on every piece of an almond and serve.
