Ingredients
- 450 g fine semolina
- 180 ml fresh milk
- 220 g granulated sugar
- 50 g LURPAK cow milk butter
- 10 g baking soda
- 1 teaspoon mastic powder
- 1 vanilla vial
Ingredients for the syrup
- 340 ml water
- 370 g granulated sugar
- 1 lemon, cut in half
Method for the samali
In a bowl, add semolina, mastic powder, baking soda, and vanilla and stir with a hand whisk for about 1 minute.
Next, in a coffee pot, heat the milk with butter, until the butter completely melts.
Then, transfer the hot milk mixture to a bowl, add sugar, and whisk until sugar completely dissolves.
Right after, place the semolina mixture in the bowl with the milk mixture, and whisk for 1 minute.
Mix by hand, transfer to a bowl, and cover with plastic wrap, making sure it touches the surface of the cream directly.
Refrigerate for at least 3 hours, preferably overnight.
When the mixture is ready, remove it from the fridge and mix it well by hand.
Then, butter a 20×25 baking pan, transfer the mixture into it, and evenly spread it with a palette knife or a spoon.
Afterwards, cut the dough into pieces of your preference using a sharp knife. Place a white raw almond on each piece, and press it slightly.
Bake in a preheated oven, at 170 C fan, for about 35 minutes.
Method for the syrup
10 minutes before the samali is baked, add all the ingredients needed for the syrup in a saucepan, and place it over high heat until they come to a boil.
Right after, remove from the stove.
For serving
When samali is ready, cut it in pieces of your preference, using a sharp knife.
Right after, pour the hot syrup over the hot samali.
