Revani

Revani is a traditional semolina cake found in Turkish, Greek, Balkan, and Levantine cuisines. It is known for its moist, tender crumb and its characteristic sweetness, which comes from a syrup poured over the cake after baking. The syrup often contains lemon or citrus flavor, and sometimes rose or orange blossom water, contributing to its aromatic profile.

The batter is usually based on fine semolina, yogurt or milk, eggs, and sugar, with a leavening agent such as baking powder. Some recipes include butter or oil, vanilla, and citrus zest. After mixing, the batter is spread in a pan and baked until set and lightly golden. While warm, the cake is drenched with warm liquid syrup and left to absorb, producing a syrup-soaked texture.

Names and regional variations vary. In Turkish cuisine it is called revani; in Greek cuisine it is known as ravani or ravani. Syrup flavorings and toppings vary by region, with common additions including lemon juice, orange blossom or rose water, and toppings such as chopped pistachios or almonds. There are variations that differ in the amount of semolina or in how the cake is cut, sometimes into diamonds or squares. Revani is related to other semolina-based desserts such as basbousa in the Levant and Egypt.

Serving and storage: Revani is typically served at room temperature, often cut into diamond or square pieces. It keeps well for several days when stored in a cool, covered container, making it a convenient dessert for gatherings.

Origin and cultural context: Revani originated in the Ottoman culinary tradition and spread across its former territories. It is commonly enjoyed as a dessert during festive meals and holidays.