Sambali, a semolina dessert from Hatay, is made with yogurt-enriched semolina batter, sliced and soaked in syrup. A sprinkle of grated coconut adds a regional touch.
Mix the semolina, yogurt, oil, baking powder, and grated coconut, then spread the batter in a greased baking pan.
Bake in a preheated 180°C / 355°F oven for 30–35 minutes, until the top is lightly golden.
Bring the sugar, water, and lemon juice to a boil over medium heat. Cook for 5 minutes, then let cool until lukewarm.
Slice the hot dessert and pour the lukewarm syrup over it.
Let rest for at least 1 hour so it can absorb the syrup.
Store in a covered container at room temperature for 4 days or in the refrigerator for 1 week. Allergen: Based on the ingredient list, this contains wheat (gluten) and milk or dairy products. Check package labels for other allergens.
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