Sam Bali Tatlisi / SAMBALI DESERT

 Merhaba  Izmir'li  olupda  Sambali tatlisini bilmeyen yoktur  herhalde. Annem  bu  tatlinin tarifini ilk  radyodan  duymustu. Komsumuz  Zeynep  teyzeye  anlatiyordu.  Radyoda  sambali tarifi  verdiler,  yarin yapalim mi beraber  dedigini  hala  hatirliyorum .
Ertesi gun malzemeler  alindi  ,bir bakir tepside  karistirildi  uzerine  fistiklar  ozenle  dizildi ve  belediyenin  ekmek  firinina  goturuldu .
Eve gelir gelmez  uzerine  surup  dokuldu. Kucuk  oldugum icin annemin yanindan ayrilmiyordum  O kucucuk aklimla herseyi  hafizama  kaydetmisim .  Nerden bilirdim gunun birinde  bu tatliyi  yapip  tarifini  yayinlayacagimi.  Inanin annemin  o radyodaki tarifi   anlatisini  hic unutmadim .
Tarih  tekkerrurden  ibaret  derler .  40  yil sonra  ayni tatliyi ben  de  yaptim.
Sevgiler



2,5  bardak  irmik
2,5 bardak   yogurt
2,5 bardak  seker
1    paket    kabartma tozu
1    paket   vanilya
1   bardak  fistik
Surup icin

2,5  bardak   seker
2,5  bardak   su
yarim  limon suyu

~~~  YAPILISI~~~

Derin  bir karistirma kabina  Irmik  , yogurt, seker  , vanilya  va  kabartma tozunu  alip  hepsini  guzelce  karistiriyoruz. Yaglanmis firin kabina  karisimi  dokuyoruz . Uzerini duzelttigimiz  tatlimizin uzerine  fistiklari  diziyoruz . Tatlimizi  bir bicakla  dilimliyoruz.  Firina  koymadan once  mutlaka  dilimleyin.
Onceden  isitigimiz  200 C  yada  350 F'de  firinda  kizarincaya  dek  yaklasik  yarim saat  pisiriyoruz.
Tatlimiz  piserken  surubunu  hazirliyoruz.  Sekeri  suyu  bir  kapta  kaynatiyoruz  kaynayinca  limon suyunu  ekliyoruz  3  dakika  daha kaynayinca  altini kapatiyoruz.
Firindan cikan  tatlimizi  biraz  sogusun diye  bekletiyoruz  surubumuzda  ilisinca  tatlimizin uzerine esit  sekilde   dokuyoruz. Bir  gece  dinlenen tatlimiz  servise hazir  .
Afiyet  olsun .
Sefa

ENGLISH:

Hi,

If you from Izmir, there is no way you don’t now Sambali. My mom heard this recipe first on radio. Aunt She was telling it to aunt Zeynep. I still remember her voice saying “ I heard a recipe on radio named Sambali, shall we do it together tomorrow?”.

Next day, all the ingredients were bought, mixed on a copper pan, peanuts were lined up carefully, and we took it to municipal bakery house to cook.

As soon as we brought it to home, syrup was added. Since I was a child, I was with the mom always. I recorded all details into my little brain. I would not know that one day I will cook it and share the recipe. Believe or not, I cannot forget  how my mom was explaining the recipe she heard on radio. Pro-word quotes “History repeats itself”. I did the same desert forty years later. Cheers.

Ingredients:

2.5 cups semolina

2.5 cups plain yogurt

2.5 cups sugar

1 pk. Baking powder

1 pk. Vanilla

1 cup peanuts

For syrup:

2.5 cups sugar

2.5 cups water

Half of a lemon juice

Procedure:

In a deep pan, mix semolina, yogurt, sugar, vanilla and baking powder. Pour into pre oiled baking pan. Level nicely and line up the peanuts as you desire. Cut the dough with a knife for cubic (or your shape) shapes. Pre heat oven to 350 F (200 C) degrees and cook it for half an hour or top color is light brown.

While it is cooking in oven, prepare the syrup. Add water, sugar and when boiled, add lemon juice. Boil another three minutes and turn the heat off.

Rest the desert when you it is cooked and let it to cool down. Add thee syrup when it is warm onto desert. Let it rest over a night, and it is ready to be served.

Enjoy

Sefa