Şambali Dessert (Exact Measurements)? This recipe, found in the cookbooks of dozens of people, and...
Ingredients
- 3 cups semolina (500 g)
- 1 cup sugar
- 1½ cups yogurt
- ¼ cup water
- 1 teaspoon baking soda
- 3 drops of lemon juice
- 1 packet baking powder
- ½ tablespoon molasses(optional)
- 1 teaspoon molasses diluted with ½ cup water
- 4½ cups sugar
- 5½ cups water
Preparation
- For the cake, combine all the ingredients in a bowl and mix well with a spoon.
- Cover with plastic wrap and let rest in the refrigerator for 1–2 hours.
- This step allows the semolina to absorb the yogurt and plump up nicely.
- While the dough is resting, prepare the syrup.
- Once the syrup starts to boil, let it cook for 20 minutes.
- Spread the rested dough evenly into a greased rectangular baking dish and smooth the top with a spoon.
- Brush the molasses syrup over the top and smooth it out again with a spoon.
- You can top it with almonds, pistachios, or hazelnuts.
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- The cake, transferred to the baking dish, is left to rest for another half hour and then baked for 30 minutes in an oven preheated to 180 degrees.
- Once the top is golden brown, remove the dessert from the oven and pour the warm syrup over it in three separate batches, waiting 5 minutes between each—in other words, don’t pour all the syrup at once.
- When the Şambali dessert rests for one day, it becomes both more flavorful and easier to serve—it won’t crumble at all when you remove it from the pan. If you’re in a hurry, it’s still best to let it rest for at least 4–5 hours. To those who’ll be trying it:
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 30 min
- Servings: 11
- Published: 08.09.2026
Recipe Images
Recipe Author
Selen Güneş
12 recipes
