Thank you so much for joining me in my kitchen today! I’m thrilled to share this classic Armenian Shamali recipe—a moist semolina yogurt cake drenched in lemon syrup that brings back warm memories of my grandmother’s table. If you love easy, rustic desserts that fill your heart as much as your belly, you’re in the right place. Don’t forget to subscribe to my blog for more recipes delivered straight to your inbox.

Overview of Recipe Content

What This Recipe Is

This is a traditional Armenian Shamali cake—a semolina-based yogurt cake soaked in vibrant sugar‑lemon syrup. Simple, comforting, and soulful.

Why You’ll Love It

You’ll adore the moist, almost grainy crumb of the cake—that wonderful texture from semolina paired with the tang of yogurt—and then the syrup that penetrates every bite. It’s cozy without being overly sweet.

Flavor & Taste

Expect a delicate citrus aroma from lemon zest, a hint of vanilla, and the richness of yogurt and butter. The syrup alternates between sweet and tart like a good hug.

Seasonal & Nutritional Notes

Great year-round, but especially meaningful during holidays and family gatherings. Yogurt adds moisture and a slight tang, plus protein. Semolina gives structure and a rustic feel.

Ingredients

1 ½ cups fine semolina
1 cup plain yogurt (whole‑milk preferred)
½ cup granulated sugar
2 large eggs
½ cup unsalted butter, melted
Zest of one lemon
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt

For the syrup:

1 cup sugar
½ cup water
Juice of ½ lemon

Tools Needed

8×8 inch (or 9″ round) baking pan
Mixing bowls
Whisk
Saucepan for syrup
Zester or grater

Suggested Substitutions and Additions

Use coconut yogurt or low‑fat yogurt if preferred—texture will vary.
Add orange zest instead of lemon, or stir in pistachios or chopped nuts before baking.
For a dairy‑free version, use vegan butter and nondairy yogurt (might be slightly drier).

How to Make Armenian Shamali

Preheat oven to 350 °F (175 °C). Grease an 8×8″ baking pan.
Mix wet ingredients: whisk yogurt, eggs, sugar, melted butter, lemon zest, and vanilla until smooth.
Combine dry ingredients: in another bowl, stir semolina, baking powder, and salt.
Fold dry into wet and stir until just combined—batter will be thick.
Pour into pan and smooth top gently with spatula.
Bake about 30–35 minutes, until golden and a toothpick comes out clean.
While it bakes, make the syrup: combine sugar and water in a saucepan, bring to a simmer until sugar dissolves; stir in lemon juice and simmer another minute. Remove from heat and let cool slightly.
When cake is hot, poke holes all over with a skewer and slowly pour the warm syrup over the cake so it absorbs.
Cool completely so the syrup soaks in fully—and that’s when it becomes magic.

Enjoy how the syrup melts into the crumb, creating a moist, sweet-tart symphony. I’m always amazed how such simple ingredients feel like love.

What to Serve with Armenian Shamali

Serve this cake with a steaming cup of tea or robust coffee—double bonus points if it’s cardamom‑flavored tea or spiced Armenian coffee. It also pairs nicely with lightly sweetened whipped cream or vanilla ice cream. Garnish with crushed pistachios or rose petals for a festive touch.

Tips for Making It Perfect

Don’t skip the holes in the cake before syrup—that’s key for syrup absorption.
Use fine semolina, not coarse, for a smoother texture.
For best texture, let the cake cool fully after syrup, ideally an hour or so.
Make ahead: you can bake it a day in advance and soak it with syrup just before serving to keep it moist.

Storage Instructions

Store fully cooled and covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—bring it to room temp before serving. You can freeze individual slices (without syrup), then thaw and soak in syrup fresh.

General Information

Armenian Shamali is a beloved classic in Armenian households—often served during festive meals, family gatherings, and sprinkled with memories. It’s a simple cake but every bite reflects tradition, warmth, and the quiet joy of homemade baking. Sometimes called “yogurt semolina cake,” it’s also found in neighboring cuisines with small tweaks. It’s especially common for celebrations and holiday tables.

Frequently Asked Questions

Q: Can I use Greek yogurt?
A: Yes, it gives a tangier flavor and denser crumb. Adjust moisture if the batter seems stiff.

Q: Can I bake in a larger pan?
A: Yes, a 9″ pan will work—bake a bit less to avoid drying out.

Q: Can I sweeten the cake less?
A: You can reduce cake sugar by up to ¼ cup, though syrup sweetness balances it.

Q: Why is my cake dense?
A: Possibly over‑mixed or too thick batter—stir gently and bake promptly.

Q: Can I add nuts or dried fruit?
A: Absolutely! Chopped pistachios, almonds, or raisins folded into batter add lovely texture.

Conclusion

Armenian Shamali is humble yet powerful—rich in texture, citrus‑sweet warmth, and fond memories. If you enjoyed this treat, try my Classic Greek Yogurt Cake or Lemon Semolina Cake for similar comforting flavors.

Thanks for sharing your time with me—I hope this recipe brings you that timeless joy of homemade baking. Tag me on Pinterest @poulefrecipe if you make it, and let me know how it turned out. Happy baking, my friend! 💛

Interactive Elements

I’d love for you to leave a review or comment below once you try this recipe. And if you snap a photo, please share it on Pinterest or tag me @poulefrecipe—I can’t wait to see your creations!

Nutritional Information

Approximate per 8 servings:

Nutrient	Per Serving
Calories	~250 kcal
Carbohydrates	~35 g
Protein	~4 g
Fat	~10 g
Saturated Fat	~6 g
Sugar	~20 g
Fiber	~1 g
Sodium	~100 mg

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Delightful Armenian Shamali (Semolina Yogurt Cake with Syrup)