Şambali Dessert Recipe (Semolina Syrup Cake)
Şambali dessert recipe: a firm semolina dough is mixed, chilled overnight, baked, then soaked with hot syrup. If you’re looking for how to make Şambali and its ingredients, this version keeps it simple and clear, with clean slices ready after resting.
Ingredients
1. For the dough
2. For the baking dish
3. For the top
4. For the syrup
Step-by-Step Method
Dissolve sugar in milk
In a large bowl, stir the milk and sugar until the sugar is fully dissolved.
Add semolina and baking soda
Mix in the semolina and baking soda, then knead briefly until the mixture comes together into a dense dough.
Chill overnight
Cover the bowl airtight and refrigerate overnight. This rest helps the semolina hydrate and firm up.
Spread into the dish
The next day, knead once more for a few seconds. Press the dough evenly into a greased large square baking dish.
Score and add nuts
Score the surface into serving pieces. Place one whole nut in the center of each piece.
First bake
Bake in a preheated 180°C (no fan) oven for 20 minutes, then remove the dish.
Re-cut and finish baking
While hot, go over the score lines again with a knife. Return to the oven for 15–20 minutes more, baking until lightly browned.
Boil the syrup
Combine sugar and water in a pot and bring to a boil. Add lemon juice once boiling, then simmer for 15 minutes.
Pour hot syrup over hot cake
Pour the hot syrup evenly over the hot Şambali. Gently tilt the dish so the syrup spreads well.
Rest before serving
Let it rest at room temperature for at least 3–4 hours so it absorbs the syrup, then separate the slices and serve.