This traditional Greek Samali recipe creates an irresistibly moist semolina cake infused with aromatic mastic.
In just 1 hour, you’ll master this classic Mediterranean dessert that feeds a crowd of 40. The cake’s unique texture comes from semolina flour, while the mastic adds an elegant pine-like flavor that’s distinctly Greek.
Perfect for special occasions, this syrup-soaked treat delivers pure indulgence in every bite. Let this authentic recipe transport you straight to a charming Greek bakery!
Ingredients for Traditional Samali
For the Cake Base
- Semolina: 2½ cups coarse (or blend of 1½ coarse and 1 fine for better texture)
- Greek Yogurt: 1½ cups, room temperature for better mixing
- Sugar: 1½ cups
- Mastic Resin: ½ teaspoon ground, provides signature aroma
- Baking Soda: 1 teaspoon
- Baking Powder: 1 teaspoon
- Butter: 3-4 tablespoons, melted
- Almonds: Blanched, for decorating
For the Sweet Syrup
- Sugar: 2½ cups
- Water: 1½ cups
- Lemon: 1 whole, halved
- Rose Water: ½ teaspoon (or vanilla extract/mastic/cinnamon stick)
Step-by-Step Instructions
- Prepare Mastic: Grind mastic with a pinch of sugar until fine powder forms
- Mix Yogurt Base: Combine yogurt with baking soda, set aside to activate
- Create Dry Mix: Blend semolina, sugar, ground mastic, and baking powder
- Make Batter: Combine yogurt mixture with dry ingredients until smooth
- Prepare Pan: Butter a large baking pan (38x28cm)
- Rest Time: Cover mixture and let rest for 3 hours
- Final Touch: Score into portions, decorate with almonds
- Baking: Bake at 180°C for 35-40 minutes until golden
- Syrup Making: Boil syrup ingredients for 2-3 minutes until slightly thickened
- Final Steps: Brush hot cake with butter, pour cold syrup gradually
Cooking Techniques
Making samali is all about getting the texture just right! The key is properly combining the semolina with yogurt – this creates that wonderful, dense cake we’re looking for.
When you’re working with mastic, crushing it with a bit of sugar helps prevent it from becoming sticky and hard to handle.
Remember to use a wet spatula when spreading the batter – this neat trick stops the mixture from sticking and gives you that smooth, even surface.
Storage Tips
This syrupy cake stays fresh for up to 5 days at room temperature. Keep it in an airtight container, and the syrup will help maintain its moisture.
If you live somewhere warm, you can store it in the fridge – just bring it to room temperature before serving to enjoy its full flavor. The cake might look a bit glossy on top from the syrup – that’s exactly how it should be!
Serving Suggestions
While samali is amazing on its own, you can make it extra special! Try serving it with a scoop of vanilla ice cream or traditional kaimaki (mastic-flavored ice cream).
A small cup of Greek coffee makes a perfect pairing. For a fancy touch, sprinkle some crushed pistachios on top just before serving.
The cake should be at room temperature when you serve it – this lets you really taste all those lovely flavors!
Variations
No mastic? You can still make this cake! Use vanilla extract instead – though the taste will be different, it’s still yummy.
For the syrup, try using orange blossom water instead of rose water, or add a cinnamon stick for a warm, spicy note.
You can also play with different nuts for the topping – pistachios or walnuts work beautifully instead of almonds. Just keep the basic proportions of semolina, yogurt, and sugar the same, and you’ll be fine!
Samali (Extra syrupy Greek Semolina cake with Mastic)
Equipment
- Large baking pan (38*28cm)
- Pestle or blender
- Mixing bowls
- Cooking brush
Ingredients
For the samali
- 2 1/2 cups coarse semolina or 1 1/2 coarse and 1 thin
- 1 1/2 cup sugar
- 1 1/2 cup Greek yogurt
- 1 tsp baking soda
- 1/2 tsp ground mastic resin
- 1 tsp baking powder
- 3-4 tbsps butter melted
For the syrup
- 2 1/2 cups sugar
- 1 1/2 cup water
- 1 whole lemon cut in half
- 1/2 tsp rose water or vanilla extract or mastic or 1 cinnamon stick
Instructions
- To prepare this Greek semolina cake recipe (samali), use pestle or a blender to ground the masticha, along with a pinch of sugar and set aside.
- Place the yogurt in a bowl and add the baking soda. Blend to combine and set aside.
- In another bowl add the semolina, sugar, ground mastic and baking powder and blend with a spoon to combine.
- Add the yogurt mixture in the semolina mixture and whisk until the mixture is smooth and all the ingredients combine.
- Butter the bottom and sides of the pan and pour in the mixture. Even out the surface using a wet spatula.
- Cover with a towel and let it rest for 3 hours.
- Score into little individual pieces and garnish with blanched almonds.
- Bake in preheated oven at 180C for 35-40 minutes, until nicely coloured and cooked through.
- For the syrup, add all ingredients in a small pot and bring to the boil. Let boil for 2-3 minutes.
- Brush the baked cake with melted butter and ladle cold syrup over the hot cake gradually.
- Let cool completely before serving.