Turkish semolina cake w/syrup dessert, from Binnur's Turkish Cookbook (http://www.turkishcookbook.com/2007/12/sam-dessert.php)

Ingredients

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
2	T lemon juice (1/2 lemon)
16	almonds, peeled or pine nuts

Directions

1. 1 1/2 cup yogurt, plain
   
   
2. 1 1/2 cup sugar
   
   
3. 1 egg, room temperature
   
   
4. 1 tsp vanilla extract
   
   
5. 3 cup semolina
   
   
6. 2 tbsp flour
   
   
7. 1 tsp baking powder
   
   
8. Syrup:
   
   
9. 4 cups water
   
   
10. 4 1/2 cups sugar
    
    
11. 1/2 lemon juice, ~2 tbsp
    
    
12. 16 almonds, peeled or pine nuts
    
    
13. 3 Lt Pyrex dish or cake mold or casserole dish, oiled
    
    
14. Boil the syrup ingredients for 15 minutes, put aside, let it cool down.
    
    
15. 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.
    
    
16. 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 (see picture).
    
    
17. Şam Dessert should be put aside for at least 4 hours before serving.
    
    

Categories

Eggs, Pasta, Dessert, Mediterranean, Middle Eastern, Bake, Boil, Vegetarian, Kosher

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Low in cholesterol Very low in sodium High in selenium

Bad points Very high in sugar