Turkish cuisine · Desserts & Sweets

Şam Tatlısı

Soft semolina-yogurt sheet cake, cut into diamonds and sprinkled with coconut and walnuts.

Ingredients · for 8 servings

• 250 g semolina
• 200 g flour
• 200 g yogurt
• 150 g butter
• 2 eggs
• 1 tsp baking powder
• 500 g sugar
• 600 ml water
• 1 tbsp juice of one lemon
• 50 g shredded coconut
• 80 g walnuts

Instructions

1. Boil the sugar, water and lemon juice uncovered for 12 min. into a syrup and let cool completely; preheat the oven to 180°C (350°F) and butter a baking sheet.
2. Stir the melted butter smooth with yogurt and eggs, then mix in semolina, flour and baking powder until a thick, smooth batter forms.
3. Let the batter rest for 15 min. so the semolina can swell, then spread it finger-thick on the sheet.
4. Bake for 30–35 min. until the surface is evenly golden brown and a wooden skewer comes out clean.
5. Cut the hot cake into diamonds immediately and slowly and evenly pour the cold syrup over it until fully absorbed – this takes about 20 min.
6. Chop the walnuts, mix with the shredded coconut, sprinkle over the diamonds and serve the cake only after 2 hrs. of resting.