Ingredients for Şambali (Turkish Semolina Dessert with Syrup)
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) yogurt
- 2.5 water glasses (about 500 ml / 2 1/4 cups) granulated sugar
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 1/2 tea glass (about 50 ml / 3 tbsp) milk
- 2.5 water glasses (about 500 ml / 2 1/4 cups) semolina
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) flour
- 1 packet baking powder
- 1 lemon, zested
- 1 packet vanilla
- Hazelnuts, almonds, or pistachios for topping
- 2 water glasses (about 400 ml / 1 3/4 cups) water
How to Make Şambali (Turkish Semolina Dessert with Syrup)
In a bowl, beat 1 water glass of yogurt and half a water glass of granulated sugar together with a hand mixer. Add 1 tea glass of vegetable oil, half a tea glass of milk, 2.5 water glasses of semolina, 1 water glass of flour, 1 packet of baking powder, lemon zest, and 1 packet of vanilla, then beat everything together again. Pour the mixture into a greased rectangular glass baking dish. Top with hazelnuts, almonds, or pistachios. Bake in a preheated oven at 190°C (375°F) until a toothpick inserted in the center comes out clean. Once slightly cooled, cut into square pieces.
For the syrup: In a saucepan, boil 2 water glasses of granulated sugar, 2 water glasses of water, and a few drops of lemon juice until the sugar is fully dissolved and the syrup thickens. Once both the dessert and the syrup have cooled to warm, pour the syrup over the dessert.
About This Recipe
Şambali is a kind of syrup-soaked street dessert and is one of those sweets you simply can't get enough of. As its name suggests, it originates from the city of Damascus in Syria. In Turkey, it has found a special place particularly in Antakya, Adana, Thrace, İzmir, and the Aegean region. Although its use of semolina often draws comparisons to Revani, Şambali is actually firmer and denser in texture than Revani.
Street vendors sometimes serve this dessert sandwiched with fresh kaymak (Turkish clotted cream) or ice cream — this version is known as "Halep İşi" (Aleppo-style). Frankly, it is incredibly delicious that way. However, you can also enjoy it plain, or simply top it with pistachios or hazelnuts. The baking tray used and the place where it is baked play a very important role in achieving the authentic flavor of Şambali. For the best results, copper trays and a wood-fired stone oven are preferred.
Today we bring this wonderful street flavor right to your home :) Our Şambali recipe is a true treat for the taste buds. Enjoy!
