Sambali - Turkish Semolina Dessert in Syrup
ลambali
Sambali is a moist, tender semolina cake soaked in fragrant sugar syrup with hints of lemon and vanilla. This golden dessert has a distinctive grainy texture from the semolina and a beautifully caramelized top. It's an elegant yet simple dessert that transforms basic pantry ingredients into something truly special.
Ingredients
Instructions
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Prepare the syrup
Combine 400ml water and 300g sugar in a medium saucepan. Bring to a boil over high heat for 2-3 minutes, then reduce to medium heat. Add lemon juice and simmer for 8-10 minutes until slightly thickened and it coats the back of a spoon. Remove from heat and let cool completely. Do not let the syrup become too thick or it will crystallize.
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Mix dry ingredients
In a large bowl, whisk together semolina, 200g sugar, and baking powder for 1 minute until evenly combined. The mixture should be uniform with no lumps. Do not skip this step as lumpy semolina will create an uneven texture.
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Combine wet ingredients
In a separate bowl, beat eggs with yogurt, vegetable oil, vanilla extract, and lemon zest using a whisk for 2-3 minutes until smooth and well combined. The mixture should be pale yellow and slightly frothy. Do not overmix or the eggs will become tough.
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Make the batter
Pour the wet ingredients into the dry ingredients and fold together with a wooden spoon for 2-3 minutes until just combined. The batter should be thick but pourable, similar to muffin batter. Let rest for 10 minutes to allow semolina to hydrate. Do not overmix or the sambali will be dense.
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Prepare for baking
Preheat oven to 180ยฐC and grease a 23cm round cake pan or 20x30cm rectangular baking dish. Pour the batter into the prepared pan and smooth the surface with a spatula. Arrange blanched almonds decoratively on top, pressing them lightly into the batter. Do not press too hard or they will sink completely.
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Bake the sambali
Bake in the preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The surface should spring back lightly when touched. Do not overbake or the sambali will become dry and crumbly.
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Add the syrup
Remove sambali from oven and immediately pour the cooled syrup evenly over the hot cake. You should hear a gentle sizzling sound. Let it absorb for 30-45 minutes at room temperature until most syrup is absorbed. Do not cut before the syrup is fully absorbed or it will be soggy.
Tips
Cooking Tips
Let the batter rest for 10 minutes before baking - this allows the semolina to fully hydrate and creates a more tender texture. The contrast between hot cake and cool syrup is crucial for proper absorption.
Alternatives
Replace yogurt with sour cream for a richer flavor, or use coconut oil instead of vegetable oil for a subtle tropical note. Fine bulgur can substitute semolina but will create a slightly different texture.
Serving & Storage
Serve sambali at room temperature cut into diamond or square pieces, traditionally accompanied by Turkish tea. Store covered at room temperature for up to 3 days - it actually improves in flavor as the syrup continues to penetrate.
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