Turkish Shambali Semolina Dessert
Ingredients
- 5 cups semolina (750g)
- 1.5 cups granulated sugar
- 2 cups milk (400 ml)
- 1 teaspoon baking soda (10g)
- Unsalted pistachios
Sherbet
- 4 cups granulated sugar
- 3 cups water (600 ml)
- Juice of quarter lemon
Preparation
Add the powdered sugar to the milk and stir until the sugar dissolves.
In a mixing bowl, combine the semolina and baking soda.
Slowly pour the milk mixture over the semolina, mix well with a spatula or wooden spoon, cover the bowl with plastic wrap, and refrigerate overnight for at least 12-15 hours.
After resting, remove from the fridge, let sit for 15-20 minutes, and knead by hand for 3-4 minutes.
Grease the bottom of a baking tray and pour in the dough.
Spread the dough evenly in the tray using hands and then a spatula.
Score the dessert into equal pieces without cutting all the way through.
Place unsalted pistachios on each scored piece.
Bake in a preheated oven at 180 degrees Celsius for about 30 minutes.
For the sherbet, combine sugar and water in a pot and stir.
Bring to a boil, add lemon juice, and boil for another 15 minutes.
After baking, cut the dessert along the scores.
Pour hot sherbet over the hot dessert.
Let rest for at least 4-5 hours before serving.
