Samali is a traditional syrup-soaked semolina cake with roots in Damascus.

Over time, it travelled through Asia Minor and became especially popular in Constantinople, where mastiha gave it its distinctive aroma.

Made with coarse semolina, yogurt and syrup, it is a simple yet deeply fragrant dessert with a rich history.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the cake

600 g full-fat Greek yogurt

200 g granulated sugar

2 teaspoons baking soda

200 ml whole milk

5 g Chios mastiha finely ground

500 g coarse semolina

Finely grated zest of 1 lemon

A little butter and flour, for preparing the pan

For the syrup

1 kg granulated sugar

750 ml water

100 g glucose syrup

Directions

Preheat the oven to 170°C/340°F fan-forced.

In a large bowl, combine the Greek yogurt, sugar and milk. Gradually add the baking soda, ground mastiha, coarse semolina and lemon zest, mixing until evenly incorporated.

Butter and lightly flour a 28–30 cm/11–12 inch round baking pan.

Pour in the mixture and smooth the surface.Bake for 45–50 minutes, or until the top is deeply golden and the cake is cooked through.

Prepare the syrup

Place the water, sugar and glucose syrup in a saucepan. Bring to a boil and cook for 1–2 minutes, counting from the moment the syrup begins to boil.

Slowly pour the hot syrup over the hot cake, allowing it to absorb gradually.

Leave the samali to cool completely and soak up the syrup before slicing and serving.