tag:blogger.com,1999:blog-3375385488715271840.post8507248195747349656..comments2024-02-05T12:45:48.871-06:00Comments on Turkish Food Passion: Damascus Dessert (Şam Tatlısı)Mediterranean Turkish Cookhttp://www.blogger.com/profile/11119693459213190159noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3375385488715271840.post-70790587381149286562014-12-09T19:27:53.227-06:002014-12-09T19:27:53.227-06:00Anonymous, revani has eggs and butter and Sam tatl...Anonymous, revani has eggs and butter and Sam tatlisi does not. They look different too. Sam tatlisi is denser and the color is darker than revani (at least the revanis I've had). Revani tastes much lighter than Sam tatlisi. Hope this helps!Mediterranean Turkish Cookhttps://www.blogger.com/profile/11119693459213190159noreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-52061762217326359402014-12-07T10:25:34.890-06:002014-12-07T10:25:34.890-06:00what's the difference btween sam tatisi and re...what's the difference btween sam tatisi and revani then?from the description they look like the same tatli with different names, named by the regionAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-35544321289487644152012-01-10T19:04:18.249-06:002012-01-10T19:04:18.249-06:00Walia, 9x13 will do. Enjoy making it!Walia, 9x13 will do. Enjoy making it!Mediterranean Turkish Cookhttps://www.blogger.com/profile/11119693459213190159noreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-75107479728371886922012-01-09T17:28:22.921-06:002012-01-09T17:28:22.921-06:00can you please let me know the size of pyrex dish ...can you please let me know the size of pyrex dish to get is just right? I ate it in Izmir, sold by a street seller and loved it. Thanks for keeping this blog.<br />WaliaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-84655039622332328832011-04-03T21:27:03.363-05:002011-04-03T21:27:03.363-05:00Hi Debra. I am guessing that what you had at the T...Hi Debra. I am guessing that what you had at the Turkish restaurant was not 'Sam Tatlisi' but may be 'Revani' ('Semolina Dessert') which is different from 'Sam Tatlisi'. The reason I am saying that is because I have not seen any Turkish restaurant in the U.S. (actually in Turkey too except southern Turkey) that serves 'Sam Tatlisi' for dessert. This dessert is most popular in southern Turkey and not known as well in other parts of the country. So that's probably why it tasted a little different. Although semolina flour is a little finer that what I would like for this recipe, it should work. I have tried it. The batter for this recipe will be a little thick but not too much. It pours fine but you will most likely need a spatula to spread it a little more. The syrup will be absorbed by the cake and I personally think it's just right, but if you think it's too much for you, may reduce the amount accordingly. The cake has to sit for a while after the syrup is poured on to absorb all that liquid. I don't know if I helped much, but I hope you can adjust it to your taste next time.Mediterranean Turkish Cookhttps://www.blogger.com/profile/11119693459213190159noreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-1794750215611480722011-03-25T12:30:12.877-05:002011-03-25T12:30:12.877-05:00I made this yesterday and while I think it tasted ...I made this yesterday and while I think it tasted good, something seems to be missing from the same dessert I ate at a Turkish restaurant a few months ago. The cake batter was very thick and could not be poured - is this normal? I had to flatten it out by hand. I did get the glossy red look on the top, but the amount of sugar syrup seems like too much for such a small amount of cake. The only semolina I found in my grocery store was semolina flour - not sure if this is the right ingredient. <br /><br />I will be making this again. I just need to figure out what I did wrong or just tweak the recipe to fit my taste. I'm a sugar fanatic, but maybe the amount in this dessert is just too much even for me.Unknownhttps://www.blogger.com/profile/00907874398774850478noreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-331648585454976042010-04-04T21:32:23.333-05:002010-04-04T21:32:23.333-05:00In Lebanon this dessert is called nammoura. Great ...In Lebanon this dessert is called nammoura. Great to eat and easy to make!tasteofbeiruthttp://www.tasteofbeirut.comnoreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-68922302944866056362009-10-18T17:51:02.029-05:002009-10-18T17:51:02.029-05:00Anonymous, my first try of sam tatlisi tasted like...Anonymous, my first try of sam tatlisi tasted like revani too and I also had problem getting the glossy red look on top. I believe if you keep your dessert in the oven a little longer (until brownish), I think that will do the trick. My oven bakes it perfectly at 350 F degrees for 35 minutes. But other ovens may require a little longer. When I bake sam tatlisi, I follow my recipe in my blog step by step, because I know if I vary slightly, it can make a difference in taste. I hope it works better for you next time. Please do let me know the outcome. Thanks for stopping by my blog and if you have further questions on it, I'll be happy to answer them.Mediterranean Turkish Cookhttps://www.blogger.com/profile/11119693459213190159noreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-69432236619339383662009-10-17T18:59:32.029-05:002009-10-17T18:59:32.029-05:00This was a good one. I tried first with everything...This was a good one. I tried first with everything but my recollection of Sam tatlisi was slightly different. Mine tasted more like Revani or Yogurt tatlisi. Tried with less somalina approximation was better to my recollection but I still can not get the red shiny surface as I remember. I tried sprinklering sugar and put into oven did not work.Also I think syrup was heavier<br />How do you get red top on it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-70714323080976616362008-10-16T22:09:00.000-05:002008-10-16T22:09:00.000-05:00Thus does look great. I love recipes like this...&...Thus does look great. I love recipes like this...& yes, I understand the need to make dessert less often. My hub is just like yours...sweet toothed! Thank you for stopping by...Cheers DeebaDeeba PABhttps://www.blogger.com/profile/05527333008494519621noreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-89739705021524166452008-10-12T21:44:00.000-05:002008-10-12T21:44:00.000-05:00Hi Brenda,Glad to hear that you liked it. Actually...Hi Brenda,<BR/><BR/>Glad to hear that you liked it. Actually, I am not crazy about cinnamon either, but I do not taste the cinnamon that much in this recipe. You may omit it completely as some recipes of this dessert do not call for it. Some people omit the lemon zest. Either way, it tastes great. Good to hear that this time it worked with the right ingredients :)Mediterranean Turkish Cookhttps://www.blogger.com/profile/11119693459213190159noreply@blogger.comtag:blogger.com,1999:blog-3375385488715271840.post-77856927625866814362008-10-12T20:12:00.000-05:002008-10-12T20:12:00.000-05:00I really liked Damascus Desert! The best part for...I really liked Damascus Desert! The best part for me was how easy it was to make it. I'm not a great fan of cinnamon and so I think next time I might use a 1/4 teaspoon of it. I prefer a more pronounced lemon flavour and less cinnamon. I have no doubt that I will be making this again!<BR/><BR/>BrendaBrendahttps://www.blogger.com/profile/12427581421207095626noreply@blogger.com