This week’s recipe is Şam Tatlisi, originally from Şam, otherwise known as Damascus, the capital of Syria.  Much like Cyprus, Syria has seen Romans, Greeks and Arabs amongst others enter this centuries old country, leaving behind a rich culture.  Most predominantly, the Arabic language and Islamic religion which remain today.  Damascus, famously known as the silk road and the oldest continuously inhabited city in the world, it was an important cultural, economic and political centre for years.  From 1516 to 1918, the Ottomans occupied Damascus. Then came the French who finally left in 1946.  Since this time Syria has had independence and now has some 4 million people living in Damascus alone.  It is a thriving city full of agriculture, industrial development and commercial sectors.  Three languages preside, Arabic, French and English.  To find out more about Syrian and Damascus history and places to visit go to www.damascus-online.com or www.syriatourism.org 

The recipe was kindly given to me by my friend, Ahmet’s mother, Oya abla in Cyprus.  A very bubbly and lovely lady.  Thanks Oya abla and Ahmet.  And in true Cypriot fashion, it’s in cups so make sure to use the same cup for all the ingredients.  Afiyet olsun.

You will need:

7 cups of semolina – medium coarseness

6 cups of caster sugar

1 or 2 packs of blanched almonds – halved lengthways

1 large carton of natural full fat yoghurt (makes about 2 cups)

1 pack of Mezteki (gum Arabic)

Half a coffee cup of rose water

Preparation:

First make your sugar syrup.  Put 3 cups of the sugar and 5 cups of the water into a large saucepan and bring to the boil.  Add the rose water in mid boil and then lower the heat to a simmer for about 20 minutes until the mixture thickens slightly and falls off a wooden or metal spoon in slow droplets.  Set aside to completely cool.  For the cake: Put the semolina in a deep bowl and add the yoghurt.  Stir well to mix.  If the mixture is a little lumpy or stiff then add some milk to make it more creamy.  Grind the mezteki and 1 tbsp of the sugar together then add to the semolina mixture.  Add 3 cups of the sugar and keep stirring to blend all the ingredients well.  Now tip the mixture into a large tepsi or baking tray and make sure to spread the mixture around evenly to cover all sides.  Press the almonds into the mixture at random.  Bake in the centre of a preheated oven about gas mark 5/6 (180*c) until golden brown and firm to the touch.  As soon as you remove the cake from the oven, slice lengthways about 4 fingers apart.  Now pour the cold syrup over the hot cake.  This is so the cake absorbs the sweet syrup.  Leave for half an hour to totally absorb the syrup and cool down.  Now cut widthways, again about 4 fingers apart so you end up with squares.  Serve immediately with a cup of hot Turkish tea or coffee.  Yum!