Name: Samali
Yield: 0
Ingredients: Semolina - 500 gram; Yogurt - 500 gram; Sugar - 300 gram; Water - 200 Ml; Soda - 2 Tsp; Mastic - 1 Tsp; Butter - 4 tbsp; Almond - 4 tbsp; Sugar - 1 kg; Water - 1 L; Lemon juice - 1 Tsp; Pink water - 1 tbsp; Salt - 1 pinch

Ingredients for - Samali

1. For Samali Semolina 500 gram

2. For Samali Yogurt 500 gram

3. For Samali Sugar 300 gram

4. For Samali Water 200 Ml

5. For Samali Soda 2 Tsp

6. For Samali Mastic 1 Tsp

7. For Samali Butter 4 tbsp

8. For Samali Almond 4 tbsp

9. For the syrup Sugar 1 kg

10. For the syrup Water 1 L

11. For the syrup Lemon juice 1 Tsp

12. For the syrup Pink water 1 tbsp

13. For the syrup Salt 1 pinch

How to cook deliciously - Samali

1 . Stage

In a bowl mix the yogurt and water.

2 . Stage

Add the sugar and use a whisk to mix everything well. Add the baking soda.

3 . Stage

Grind the mastic crystals into powder. Pour into the mixture, add butter, mix everything.

4 . Stage

Grease the baking tray with oil. Pour the semolina into the mixture a little at a time, stirring constantly. Pour the mixture into the baking tray. The specified amount of products is for a standard oven tray. If you decide to cook from half a room take into account the size of the molds - the height of the samalima should not exceed 2-3 cm (!). In such a form, cover with foil and leave for 2 hours (!). After 2 hours, the salami can be cut into pieces and put almonds in the center of each piece. I usually cook without almonds.

1. Stage. Samali: Grease the baking tray with oil. Pour the semolina into the mixture a little at a time, stirring constantly. Pour the mixture into the baking tray. The specified amount of products is for a standard oven tray. If you decide to cook from half a room take into account the size of the molds - the height of the samalima should not exceed 2-3 cm (!). In such a form, cover with foil and leave for 2 hours (!). After 2 hours, the salami can be cut into pieces and put almonds in the center of each piece. I usually cook without almonds.

5 . Stage

Bake the samalis in a preheated 180 degree oven on (top-bottom) mode. Then carefully... The recipe I got says to bake for 45-50 minutes on the second shelf from the bottom, but my crazy oven did the job in 25 minutes. The defining moment of the readiness of the samali-getting golden color and falling off the walls of the baking tray. A few minutes before the salsa is ready, boil the syrup-sugar, salt, water and lemon juice bring to a boil, simmer for 3 minutes, remove from the heat and add the rose water.

1. Stage. Samali: Bake the samalis in a preheated 180 degree oven on (top-bottom) mode. Then carefully... The recipe I got says to bake for 45-50 minutes on the second shelf from the bottom, but my crazy oven did the job in 25 minutes. The defining moment of the readiness of the samali-getting golden color and falling off the walls of the baking tray. A few minutes before the salsa is ready, boil the syrup-sugar, salt, water and lemon juice bring to a boil, simmer for 3 minutes, remove from the heat and add the rose water.

6 . Stage

Now pour the syrup over the samalis, distributing it carefully over the entire surface. Both the samali and the syrup should be hot. Now cover with foil and leave for 24 hours.