Comments on: Samali recipe (Extra syrupy Greek Semolina cake with Mastic)

By: brenda tsiggirtis

brenda tsiggirtis — Fri, 03 Feb 2017 22:24:38 +0000

Hi there…I want to make this delicious recipe. Do I use castor sugar or granulated sugar? Please advise.

By: tomlivizos1

tomlivizos1 — Sun, 20 Mar 2016 15:45:00 +0000

Hello Ellie, only one commend: if my eyes are correct by looking the posted pictures those are not almonds you used for garnish but Pinenuts, in Greek “Koukounari”, I’m I correct?

By: Sarah

Sarah — Sun, 10 May 2015 02:03:02 +0000

Just another small note to say this recipe is unbelievably good!
Better than any bakery version of this desert I’ve tried.

By: Sarah

Sarah — Sat, 09 May 2015 19:49:56 +0000

I’ve been looking for an authentic recips for forever. Thanks for this!
I accidently put the melted butter in the batter. Fingers crossed I haven’t ruined it.

By: Eli K. Giannopoulos

Eli K. Giannopoulos — Wed, 08 Apr 2015 10:43:19 +0000

In reply to Margo E.

Thank you Margo for your great feedback 🙂 Hope you love them as much as I do 🙂

I’ve amended the recipe, thank you!!

Love

Eli

By: Margo E

Margo E — Sat, 04 Apr 2015 18:36:25 +0000

Hi Eli LOVE all your recipes, authentic to the bone!!! The word you were looking for is “score” instead of cut. GREAT WORK HERE!!!! BRAVO!!

By: Eli K. Giannopoulos

Eli K. Giannopoulos — Sat, 04 Oct 2014 10:42:58 +0000

In reply to Pepito.

Ah that sounds simply amazing! Indeed, it was quite strong, its more like essence than water hence needed less amount.

Best of luck for the pastitsio 🙂

Love

Eli