Derived from selected durum wheat varieties it is necessary in order to make halva, samali, ravani and other syrup-based desserts.
Product Key 1494 – 25 kg packaging
CONFECTIONERY FLOUR
COARSE SEMOLINA
ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
SAMALI
ΥΛΙΚΑ
- 1.000 g Coarse Semolina,
- 25 g baking soda,
- 500 g yogurt,
- 250 g sugar,
- 500 g tepid water,
- 3-4 g vanilla,
- 2-3 g mastic
Syrup
- 1.500 g sugar,
- 1.000 g water,
- 30 g lemon juice,
- 2-3 g vanilla
ΕΚΤΕΛΕΣΗ
- Mix all the ingredients apart from the semolina, which you leave for last,
- Place the mix in a pan and bake in medium heat,
- A soon as it becomes golden, remove it from the oven and cut in pieces,
- For the syrup, boil the water and sugar. When it boils, remove the foam and add the lemon juice when you take it away from the oven,
- After you have baked it, add the syrup while they're both hot