Shambali (Damascus Dessert) Recipe
The origin of Shambali dessert dates back to the Balkans. Immigrants who had to leave their homeland in the Ottoman Empire brought revani dessert with them. However, since it was difficult to find foodstuffs during the war years, Aleppo immigrants, especially those who settled in Izmir, made this revani without yoghurt or eggs, based on the Aleppo dessert recipe. They call it Damascus honey, Damascus dessert. This dessert, identified and registered with Izmir, is also a street delicacy, one of the classics of Turkish Cuisine. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 10 min. 🕐 Cooking: 30 min.
| For the meal: | ||||
|---|---|---|---|---|
| Semolina | 2.5 | Cup | ||
| Granulated Sugar | 1 | Cup | ||
| Milk | 1.5 | Cup | ||
| Baking Powder | 1 | Package | ||
| Vanilla | 1 | Package | ||
| For the Sherbet: | ||||
|---|---|---|---|---|
| Granulated Sugar | 2 | Cup | ||
| Water | 2 | Cup | ||
| Lemon Juice | 1 | Tbsp | ||
| For the For Topping: | ||||
|---|---|---|---|---|
| Molasses | 1/2 | Cup | ||
| Peanut (Without Salt) | 1 | Handful | ||
Instructions:
- Put the dry ingredients, namely semolina, granulated sugar, baking powder and vanilla, in a deep bowl and mix.
- Add 1.5 glasses of milk at room temperature. Mix the milk into the semolina thoroughly by turning it upside down with the help of a spatula. Set aside and let sit for at least 30 minutes. Stir occasionally.
- For the sherbet, put 2 cups of sugar and 2 cups of water in a small pot (1 to 1 ratio) and mix. Boil together for about 10 minutes. It should be a thick sherbet. Remove from heat, add lemon juice and let it cool.
- Mix the dessert dough and spread it on the greased baking tray. Smooth its surface with a spatula. Bake it upside down for 15 minutes in a preheated oven at 180 degrees and remove it when it forms a crust.
- For the topping, mix 0.5 cups of molasses and 0.5 cups of water. Apply this mixture all over the dessert using a brush.
- Score the dessert with a knife, dividing it into rectangles. Cut the shelled and unsalted peanuts in half and place them on the slices. You can also do this before molasses.
- Put your dessert back in the oven and cook it in a controlled manner until the top turns a luscious brown color.
- Pour the cooled sherbet over the dessert after it comes out of the oven. Slice the sherbet-soaked dessert and serve it cold, with milk cream if you wish. Enjoy your meal!
- Note: Since the semolina in the dessert dough needs to absorb the milk thoroughly and swell and turn into a slurry, you can extend the waiting time accordingly.
Dessert Pastry
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