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Politiko Thessalonikis

Politiko Thessalonikis


  • Preheat oven to 180* C (350* F) Fan.

For the base

  • In a bowl, whisk together the semolina, sugar, mastic powder, baking powder, milk, mahlab powder and baking soda until all of the ingredients are completely combined.
  • Grease a 20x30 cm baking pan with butter and spread mixture evenly in the pan.
  • Bake for 20 minutes.
  • When ready, remove from oven and set it aside to cool completely.

For the syrup

  • Place a saucepan over high heat.
  • Add the water, sugar and cinnamon stick and bring to a boil.
  • When the sugar melts and the mixture has become translucent, remove from heat and pour over the cool base.
  • Allow it to absorb all of the syrup and cool completely.

For the crème

  • In a pot, add all but 50 ml of the milk and half of the sugar.
  • Place pot over heat and bring to a boil.
  • In a bowl, add the egg yolks, vanilla and the rest of the sugar. Whisk until the sugar dissolves completely.
  • Add the reserved 50 ml of milk along with the corn starch and continue whisking. Do not add the corn starch to the milk beforehand or else it will not incorporate properly.
  • As soon as the mixture in the pot comes to a boil, add it to the bowl in batches. Use a ladle to do this while whisking continuously.
  • As soon as you have added all of the hot mixture to the bowl, transfer all of the contents of the bowl back to the pot.
  • Whisk continuously until the crème thickens.
  • Remove from heat and taste it, making sure the flour flavor has been cooked off.
  • Add the butter in pieces and whisk until they melt.
  • Transfer crème to a bowl and cover with plastic wrap, making sure that the wrap directly touches the surface of the crème.
  • Refrigerate until completely chilled.
  • In a mixer, beat the chilled heavy cream with the whisk attachment to create a whipped cream that has the consistency of strained yogurt.
  • When the crème has chilled, beat in a mixer for 1-2 minutes using the whisk attachment until fluffy.
  • Add the whipped cream to the crème and gently fold with a spatula just to combine. Do not overmix.
  • Spread the crème evenly over the base that has soaked all of the syrup.
  • Refrigerate for at least 1 hour to chill completely.
  • When ready, sprinkle with ground cinnamon and serve.
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Nutrition information per portion

Calories (kcal)
33 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
23 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
46 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
46 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
97 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
19 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
5 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
11 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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