1 piece (medium) of Sambali Dessert (80 g) has 232 calories. That works out to 290 calories per 100 g. It contains 44.8 g of carbs, 3.4 g of protein, 4.2 g of fat and 1 g of fiber. Its 0.1 mg of Copper covers 6% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.

What is Sambali Dessert?

Sambali dessert is a dense Turkish semolina cake, usually made with yogurt in the batter, baked in a tray, then soaked with sugar syrup. It is especially associated with İzmir, where it is a familiar bakery and street-stall sweet. The surface is often marked into diamond-shaped portions and topped with a peanut or almond.

Its crumb is close-textured and moist, with a golden top and a pronounced sweetness from the syrup. In Turkey, it is commonly served by the slice alongside tea or offered at celebrations; elsewhere, it works well as a small after-dinner treat with coffee or tea. Semolina gives it substance, but the syrup makes it energy-dense: a 100 g portion has about 290 kcal. Choose a smaller piece if you want a lighter serving.

Sambali Dessert Nutrition Facts

Selected: 100 g

290

KCAL / 100G

Carbs

56g

· 20% DV

Protein

4.2g

· 8% DV

Fat

5.2g

· 7% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 78% · Protein 6% · Fat 16%

Sambali Dessert Vitamins & Minerals

Vitamins

0.05mg · 4% DV

0.6mg · 4% DV

0.18mg · 4% DV

Biotin

1.2µg · 4% DV

Minerals

Iron

1mg · 6% DV

Phosphorus

42mg · 6% DV

Selenium

2.1µg · 4% DV

Magnesium

13mg · 3% DV

How Nutritious Is Sambali Dessert?

Nutrient density

Low

20/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

23/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Sambali Dessert Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Sambali Dessert

To burn the 290 calories in 100 g:

🚶

72min

Walking (5 km/h)

🏃

30min

Running (8 km/h)

🚴

39min

Cycling

🏊

34min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Sambali Dessert Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Sambali Dessert Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Sambali Dessert Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Sambali Dessert Fat Profile

SATURATED

1.2g

MONOUNSATURATED

2.1g

POLYUNSATURATED

1.1g

⚖️

Omega 6:3 ratio 45:1

Above the ideal 4:1 (45:1).

Compare Sambali Dessert

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Foods Similar to Sambali Dessert

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330 kcal

🍯

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320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

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210 kcal

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Frequently Asked Questions About Sambali Dessert

What is Sambali dessert made of?

Sambali dessert is made mainly from semolina, sugar and usually yogurt, then baked and soaked with syrup. Traditional versions are dense rather than fluffy and are often finished with a peanut or almond pressed onto each piece.

Where does Sambali dessert come from?

Sambali dessert is a traditional Turkish sweet especially associated with İzmir. It is commonly sold by the slice from trays, and its firm semolina texture sets it apart from softer syrup-soaked cakes.

Is Sambali dessert the same as basbousa?

No, Sambali dessert and basbousa are related semolina-and-syrup sweets, but their recipes and textures vary by region. Sambali is often particularly dense and is commonly topped with a whole peanut or almond before baking.

Why is Sambali dessert so dense?

Sambali dessert is naturally dense because semolina forms its main structure, and traditional recipes often omit eggs and flour. A compact texture is expected; overbaking or insufficient syrup can make it unpleasantly hard or dry.

How is Sambali dessert traditionally served?

Sambali dessert is usually served at room temperature, cut into diamond or square pieces. The syrup-soaked slices are commonly eaten as a sweet snack, with Turkish tea or coffee, rather than served with a sauce or elaborate topping.

Can you make Sambali dessert without yogurt?

Yes, you can make Sambali dessert with a different liquid, but yogurt is common in traditional recipes and helps give the batter its characteristic consistency. A substitute may change how firmly the semolina sets and how moist the baked dessert feels.

Does Sambali dessert contain eggs?

Traditional Sambali dessert is often made without eggs, but recipes differ, so some versions may include them. If you are preparing it at home, leaving eggs out is consistent with many classic recipes and helps keep the texture dense.

Should the syrup be hot or cold for Sambali dessert?

A common method is to pour cooled syrup over hot Sambali dessert. The temperature contrast helps the baked semolina absorb the syrup without turning mushy; follow your recipe if it specifies the opposite order.

How long does Sambali dessert keep?

Keep Sambali dessert covered in a cool, dry place and eat it within a few days for the best texture. Refrigerate it if the room is warm or you need to store it longer, then let it come closer to room temperature before serving.

Can you freeze Sambali dessert?

Yes, Sambali dessert can be frozen, although thawing may alter its texture and syrupiness. Wrap individual pieces airtight, thaw them in the refrigerator, and avoid freezing the same pieces again.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026