Name of Geographical Indication:İzmir Şambalisi
Type of Geographical Indication:Mahreç Indication
RG Release date: 01.09.1996
Date of Registration:01.09.1996
Product Description and Distinguishing Features:İzmir Şambalisi; semolina (wheat semolina), sugar (powdered sugar), milk or yogurt, starch and baking powder prepared in accordance with the technique of baking dough on the tray after baking and pouring a kind of dessert obtained. The dough can be decorated with almond or peanut before it is put into the oven.
Dough Components: Components ofdough; semolina (wheat semolina), sugar (sugar powder), milk or yogurt, starch and baking powder.
Ingredients: Ingredients of sherbetare water, sugar, lemon / lemon salt and vanilla.Lemon / lemon salt and vanilla are used at the rate to give the syrup the necessary aroma. This rate should not exceed 5% of the amount of sherbet. The water and sugar needed to prepare the sherbet are boiled. After boiling, it is kept at boiling temperature for 10 minutes, lemon or lemon salt and vanilla are added and boiled for a maximum of five minutes and allowed to cool.
Semolina, sugar, starch and baking soda are mixed thoroughly and then milk or yogurt is added to this mixture and kneaded until a homogenous dough is obtained.
The prepared dough is put into the tray and the product thickness is 2.5 - 3.5 cm. What is important here is that the dough is spread to the tray in equal thickness.
Almonds or peanuts (with at least one peanut and almond on each slice) are stacked on the dough at equal intervals, pressing lightly. Cook in a preheated oven at 180 ° C for 40 - 45 minutes and then sliced in a rectangular tray for 15 minutes.
After the cooking process is completed, the prepared and cooled sherbet is poured into the tray and covered with sherbet to a height of 0.5-0.6 cm from the base of the tray. The product is allowed to cool.
İzmir şambalı can be stored for about 1 week at a temperature of 15 - 20 ° C, provided that it is kept in its tray and under suitable conditions.