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Turkish Honey Dessert Sambali

Sambali Dessert (Traditional Turkish Sweet)

Sambali is a traditional Turkish dessert known for its soft, sweet, and syrup-soaked texture. Made with semolina, sugar, yogurt, and topped with a fragrant syrup infused with rose water or lemon, it is a festive and popular treat across Turkey. Perfect for dessert lovers, Sambali is served at family gatherings, special occasions, and cafes.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Dessert, Middle Eastern Dessert, Snack, Sweet, Traditional Turkish Dessert
Cuisine: Mediterranean, Middle Eastern, Ottoman Cuisine, Traditional, Turkish
Calories: 300
Ingredients Method

Ingredients
  

  • For the cake:
  • Semolina: 1 cup
  • All-purpose flour: 1/2 cup
  • Sugar: 1/2 cup
  • Baking powder: 1 tsp
  • Yogurt: 1 cup
  • Vegetable oil: 1/4 cup
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • For the syrup:
  • Sugar: 1 cup
  • Water: 1 cup
  • Lemon juice: 1 tsp
  • Rose water: 1 tsp optional
  • For garnish:
  • Almonds or pistachios chopped: 2 tbsp

Method
 

  1. Step 1: Prepare the cake batter
  2. In a large bowl, mix eggs, sugar, and yogurt until smooth. Gradually add semolina, flour, baking powder, vegetable oil, and vanilla extract. Stir until you have a thick, uniform batter.
  3. Step 2: Bake the cake
  4. Preheat oven to 180°C (350°F). Grease a baking tray or line it with parchment paper. Pour the batter into the tray and spread evenly. Bake for 20–25 minutes until golden brown and firm.
  5. Step 3: Prepare the syrup
  6. While the cake is baking, combine sugar and water in a saucepan. Boil until the sugar dissolves completely. Add lemon juice and rose water, then let it cool slightly.
  7. Step 4: Soak the cake
  8. Once the cake is baked, remove from oven and immediately pour the warm syrup evenly over the hot cake. Let the dessert soak for 20–30 minutes to absorb the syrup.
  9. Step 5: Garnish and serve
  10. Cut the Sambali into squares or diamonds. Sprinkle with chopped almonds or pistachios. Serve at room temperature or slightly chilled.