Cyprus traditional food: Samali or Kalon Prama

When talking about traditional foods of Cyprus, Kalon Prama or Samali has to be mentioned. The traditional dessert made in Cyprus combines everything your pallet would want from a dessert. The sweet, soft, crunchy, moist semolina cake is made eggless, with sheep’s milk yogurt, flavored with matsiha (mastic), all that bathed in syrup. This isn’t the only dessert that utilizes syrups, and how they change texture and flavor to something unique and delicious. In fact,  Greeks love sweet sticky desserts so much so, that there is an entire class of desserts called Siropiasta – which loosely translates to syrupy, or syrup-soaked.

Let’s try this traditional recipe with you at home, until the next time you visit Cyprus.

Ingredients

For the cake

• 2 cups coarse semolina (or 350 grams)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/4 cups Greek yogurt, plain (or 330 grams)
• 1 1/3 cups superfine sugar (or 300 grams) see Note
• 1/2 tsp ground mastiha (mastic powder)
• 1/4 cup orange juice, freshly squeezed (or 60 ml)
• 1 tbsp grated orange rind
• vegetable oil for lightly coating the baking pan
• slivered almonds for decoration

For the syrup

• 1 1/2 cup water (or 375 ml)
• 1 cup granulated sugar (or 200 grams)
• 1 cinnamon stick
• 1/4 cup orange juice, freshly squeezed (or 60 ml)
• orange peel, white pith removed

Instructions

For the syrup

Combine all of the syrup ingredients into a small pot and bring to a boil. Reduce heat to a simmer until the sugar dissolves. Remove from heat and set aside, covered.

For the cake

In a large mixing bowl combine the semolina, baking powder, baking soda, and mix until well combined. Using a stand mixer fitted with the paddle attachment or a plastic spatula incorporate the rest of the ingredients and mix well until everything is well combined.

1. Lightly grease an 8 x 10-inch rectangular baking pan and pour in the batter ensuring even distribution.
2. Cover with plastic wrap and set aside for at least 2 hours or until the cake appears dry (the liquid has been absorbed).
3. Preheat your oven to 350 degrees Fahrenheit.
4. Use a sharp knife to score your samali into your serving pieces. Top each piece with a slivered almond.
5. Bake, uncovered, in the middle rack of your oven for approximately 30 minutes or until golden brown.
6. Remove from the oven and immediately pour on the cooled syrup, being sure to distribute it evenly.
7. Allow resting for approximately 30 minutes before serving.
8. Enjoy!