Sam Dessert
(Şam Tatlisi - Bayram Dessert)
1 1/2 cup yogurt, plain
1 1/2 cup sugar
1 egg, room temperature
1 tsp vanilla extract
3 cup semolina
2 tbsp flour
1 tsp baking powder
Syrup:
4 cups water
4 1/2 cups sugar
1/2 lemon juice, ~2 tbsp
16 almonds, peeled or pine nuts
3 Lt Pyrex dish or cake mold or casserole dish, oiled
Boil the syrup ingredients for 15 minutes, put aside, let it cool down.
Mix the yogurt, sugar, egg and vanilla extract with a spoon until the sugar melts. Then add the semolina, flour and baking powder. Mix them using the spoon. Pour the batter into the oiled Pyrex dish. Assume it will be cut in 16 rectangle pieces, so arrange 16 almonds or pine nuts on top.
Preheat the oven to 350 F (175 C) and bake for about 1 hour and 15 minutes until it takes a golden colour. Cut Şam Dessert into 16 equal rectangle pieces. Pour the cold syrup slowly all over. The syrup won't be soaked completely, approximately 1 cup will be left (picture).
Şam Dessert should be put aside for at least 4 hours before serving.
Meal Ideas:
- Cauliflower Soup, Spinach Tenderloin, Grape Leaf Rolls with Olive Oil and Turkish-style Zucchini Gratin.
3 Comments:
This is similar to the middle eastern "basbousa" as they call it in most parts, like egypt. Or hareesa.
However from my recipe and as far as I know they don't use egg, I can see that yours looks a little more bound with the egg. Interesting variation.
Great blog and recipes, love the mushroom manti!!
Binnur Hanım,
I have a question about this recipe. Having never cooked with semolina before, I am curious whether you are referring to semolina grains or a flour made from semolina. So far as I can tell, semolina flour is all that is available at the local market.
Thanks very much for all of your recipes; I tend to make at least one per week and they've all turned out deliciously. Thanks in part to your recipes, I've turned into an enthusiastic student of Turkish cuisine!
Çok Çok Teşekkurler,
Eric
Merhaba Eric,
Thank you:) I always use durum semolina which is the original ingredient and gives the right texture, but I think you can use soft wheat semolina, too.
Sevgilerimle,
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