Greek semolina cake (samali) is a traditional Greek cake recipe, made with semolina instead of flour and yogurt instead of milk, which makes it extra crunchy and moist. The only thing you have to be careful about is to use full fat, drained, Greek yogurt, so that the cake won’t become gummy. Dimas, K., Hatziantoniou, S., Wyche, J. H., and Pantazis, P. A mastic gum extract induces suppression of growth of human colorectal tumor xenografts in immunodeficient mice. In Vivo 2009;23(1):63-68. View abstract. Moulos, P., Papadodima, O., Chatziioannou, A., Loutrari, H., Roussos, C., and Kolisis, F. N. A transcriptomic computational analysis of mastic oil-treated Lewis lung carcinomas reveals molecular mechanisms targeting tumor cell growth and survival. BMC.Med Genomics 2009;2:68. View abstract. The simplest gelatin recipe includes only three ingredients: powdered sugar, water and gelatin. But out of such a mass, it will be too difficult to make something, and it is not suitable for covering the cake. The only worthy application for this mass is the modeling of the handles of baskets, bridges and other simple elements that must be rigid. The main difficulty in preparing chocomastics is that chocolate and honey are different, so there is no exact proportion of their ratio, you can only find them empirically. An approximate ratio of ingredients will be as follows:

On an empty stomach, drink. Then take one Mastic Gum capsule. In the evening, combine 1 tsp triphala with 12 cup warm water and one Mastic Gum pill before sleep. After one month, take another Mastic Gum capsule at lunchtime. Is it safe to eat mastic gum? g of fat (butter, margarine, cooking oil, coconut oil and any other solid fat without extraneous odors); Mastic is the name given to the resinous gum that leaks from the scored bark of the Gum Mastic Tree. There are many varieties of mastic trees in the Mediterranean and Middle East, but most of the world’s mastic production comes from trees that grow on the Greek island of Chios. Mastic is commonly used as a flavouring in chewing gum in Greece, Turkey and Lebanon, and as well as in sweet foods like Turkish Delight. However it is also used as a savoury seasoning in Greece and Egypt where it is found in vegetable preserves and meat marinades. Chios became a Latin colony in 1172 for nearly four centuries under the siege of the Venetians and the Genoeses who were the first to commercialize mastic. In 1566 the island fell under Turkish Ottoman occupation who considered the mastic production so important the mastic producing villages were given special privileges, forming a separate administrative region linked directly with Istanbul through elected representation. It is said that the women in the Sultan’s harem used mastic as a beauty cosmetic and Chios was under their protection. As with most valuable commodities, the penalties for stealing mastic were gruesome: noses cut off, eyes burnt out, forehead brandings and hangings. In 1821, after an attempted rebellion the Turks engaged in the terrible massacres which were immortalised by Delacroix’s famous canvas Massacres de Chios. The island finally ceded to Greece in 1913. Mastic Gum

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Main article: Mastichochoria A single drop of mastic hangs from the underside of this branch on a mastic tree. Traditionally there has also been limited production of mastic on the Çeşme peninsula, on the Turkish coast eight nautical miles from Chios, with similar ecological conditions suitable for mastic production. [8] The Turkish Foundation for Combating Soil Erosion, for Reforestation and the Protection of Natural Habitats (TEMA) has led an effort to protect the native Turkish mastic trees and to plant new ones in the Çeşme peninsula to revive viable commercial production of the product. As part of this project, which was expected to last through 2016, over 3,000 mastic tree saplings were planted between 2008 and October 2011 to over 368 acres (149 hectares) of dedicated farm land provided by the Izmir Institute of Technology. [9] Uses [ edit ] Culinary [ edit ] Greek liquor, chewing gum and halva with mastic You’ve likely already figured out that mastic was the original chewing gum and mouth freshener. As a hardened gum, the flavour is initially bitter, but after a few minutes of chewing takes on its gummy consistency and releases a mouth freshening flavour which remains for about 15 to 20 minutes. Kaliora, A. C., Stathopoulou, M. G., Triantafillidis, J. K., Dedoussis, G. V., and Andrikopoulos, N. K. Alterations in the function of circulating mononuclear cells derived from patients with Crohn's disease treated with mastic. World J Gastroenterol. 12-7-2007;13(45):6031-6036. View abstract. Start adding small amounts of your dry ingredients Samali bowl into your wet ingredients bowl whilst mixing lightly with a spatula. Do this until the mixture is homogenous.

Mastic has a gentle, gently sweet taste that is comparable to vanilla and is very faint. However, there is a slight evergreen taste that is there, although it is frequently difficult to discern. Vanilla is often used as a replacement for mastic in areas where it is difficult to come by. What is the scent of mastic? Mastic is commercially used throughout Greece in things such as chewing gum, toothpaste, and ice cream. Besides that, traditional Greek cooks use it in various baked goods, such as Tsoureki, the Greek Easter bread. There is also a type of traditional spoon sweet that uses mastic called gliko tou koutaliou that is popular on the island of Chios where mastic is cultivated. You can even put mastic in dishes such as Greek rice pudding if you have it on hand. Just add about 1/2 teaspoon ground mastic with sugar the next time you prepare your favorite rice pudding recipe. Tip: Traditionally, this Greek semolina cake recipe calls only for coarse semolina, but if you prefer a thinner texture, you can substitute with thin. Start this Samali recipe by preparing the syrup. In a small pan add water, sugar and fresh juice from 1/2 lemon. Bring the boil and withdraw from the cooker. Let the syrup cool down. In Morocco, meska horra refers to mastic, the hardened resin from the mastic tree (Pistacia lentiscus), a small tree or shrub which is native to Greece and the Mediterranean basin. It’s worth noting that the Moroccan usage of the word meska in reference to mastic is a deviation from the standard Arabic word for mastic, mastekah.

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There are two grades of mastic: the immaculate, first-class crystals ware called ‘dahtilidopetres’ (flintstones) and the soft ones with spots which are called ‘kantiles’ (blisters). Mastic may also be sold in congealed chunks called ‘pitta’. Although well known in the Balkans and the Middle East, mastic is not widely available elsewhere. Remove the composition from the heat, add glycerin and some flavoring agent (for example, vanillin). You can actually do this to just about every baked good that calls for vanilla. If you have Mastika, you can substitute it in a 1 for 1 conversion (so for 1 teaspoon of vanilla extract, you could use 1 teaspoon of Mastika). If you are using ground mastic, for every 1 teaspoon of vanilla extract the recipe calls for, you can use 1/2 teaspoon of ground mastic. Remove the hot mixture from the heat and transfer gelatin swollen in water into it, stir. Under the influence of temperature, the gelatin completely “disperses”.