Greek pastries were very limited before 1922 when the Greeks of Asia Minor came as refugees in Greece. The country was very poor and the sweets people had, were based on simple ingredients they could find in nature. Some pastry shops that existed in big cities had French inspired sweets that could be enjoyed only by a small number of elite people who could afford them.
That thing changed with the coming of the Greeks of Asia Minor. They brought with them their kitchen which was a blend of eastern and western influences. A major category, that emerged and flourished soon after that period up until today, is the syrupy sweets. In this category, the king and queen are Baklavas and Galaktobourekos. Nevertheless, the list is quite long and includes sweets such as Ravani, Kataifi, Ekmék, Sàmali etc.
Sàmali is a sweet that comes from Asia Minor and is close to Harissa or Basboussa. It is a sweet semolina cake that is soaked in sweet syrup either when is hot or cold. It is cut in diamond pieces and usually has an almond on each piece. Harissa is very popular throughout Middle East and is consumed during breakfast. There are many variations of Sàmali and Harissa and each one of them is delicious.
Last week was the lent before Christmas and so I decided to make a Sàmali without any animal fat. This recipe was supposed to be posted before Christmas but I am fifteen days now without internet at home and so I have absolutely no connection to the outside world. Although this Sàmali is without any fat animal or vegetal it is very aromatic and truly delicious and I couldn’t wait until the next lent period to post it. If you don’t have mastic just omit it.
This sweet is very easy to make and it can stand out of the fridge at least 4 days. Since it has no fats, if it is kept in a cool place, is perfectly fine. It can also be made in advance and be served warmed a bit either in the microwave or the conventional oven. Simple and delicious.
- 280 gr. / 10 oz. thick semolina
- 160 gr. / 5.5 oz. fine semolina
- 150 gr. / 5 oz. Sugar
- 400 ml / 13.5 fl oz. orange juice
- 100 ml / 3 fl oz. water
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp lemon zest
- ½ tsp orange zest
- 30 ml / 1 fl oz. mastic liquor (optional)
- 4 mastic tears finely ground (optional)
- 1 tsp vanilla extract
- For the Syrup
- 450 ml / 15 fl oz. water
- 400 gr. / 14 oz. Sugar
- 1 orange rind
- 1 lemon rind
- Melted chocolate for garnishing
- Preheat oven to 180˚C/ 375˚F.
- In a pot add all the ingredients for the syrup and bring to boil.
- Let it boil for five minutes and then turn off the heat and let it cool.
- In your stand mixer’s bowl mix all the dry ingredients and then add all the liquids.
- Take a rectangular pan 30 cm X 25 cm / 12 in X 10 in and pour the batter.
- Bake for about 30 minutes or until the knife comes out clean.
- Remove from the oven and with a ladle start pouring the cold syrup to the hot cake.
- Let it stand until it absorbs all the syrup and then garnish with the melted chocolate.
- 280 γρ. σιμιγδάλι χονδρό
- 160 γρ. σιμιγδάλι ψιλό
- 150 γρ. ζάχαρη
- 400 ml χυμό πορτοκαλιού
- 100 ml νερό
- 3 κ.γ. μπέικιν πάουντερ
- 1 κ.γ.μαγειρική σόδα
- ½ κ.γ.ξύσμα λεμονιού
- ½ κ.γ.ξύσμα πορτοκαλιού
- 30 ml λικέρ μαστίχα
- 4 δάκρυα μαστίχας θρυμματισμένα
- 1 κ.γ. εκχύλισμα βανίλιας
- 450 ml νερό
- 400 γρ. ζάχαρη
- 1 φλούδα πορτοκαλιού
- 1 φλούδα λεμονιού
- Λιωμένη σοκολάτα για γαρνίρισμα
- Προθερμαίνετε το φούρνο στους 180˚C.
- Σε μία κατσαρόλα προσθέτουμε όλα τα υλικά για το σιρόπι και φέρνουμε σε βρασμό.
- Αφήνουμε να βράσουν για πέντε λεπτά και στη συνέχεια σβήνουμε τη φωτιά και αφήνουμε να κρυώσει.
- Στο μπολ του μίξερ ανακατεύουμε όλα τα στερεά υλικά και στη συνέχεια προσθέτουμε όλα τα υγρά.
- Παίρνουμε ένα ορθογώνιο ταψί 30 εκατοστά X 25 εκατοστά και ρίχνουμε το μίγμα.
- Ψήνουμε για περίπου 30 λεπτά ή μέχρι το μαχαίρι να βγει καθαρό.
- Αφαιρούμε από το φούρνο και με μια κουτάλα ρίχνουμε το κρύο σιρόπι στο ζεστό κέικ.
- Αφήνουμε να σταθεί μέχρι να απορροφήσει όλα το σιρόπι και στη συνέχεια, γαρνίρουμε με την λιωμένη σοκολάτα.