Revani, a dessert that I loved when I tried it in a Turkish restaurant. As always, when I eat something new that I like, I take a photo and ask for information (professional habit). The waiter who served me this dessert told me what the ingredients were but, of course, not the quantities, so I did some research and found out that there are several versions, although the ingredients that are always present are semolina and plenty of syrup. Today, I wanted to try to make a Revani just like the one I tasted at the restaurant, that is, with yogurt (not present in all versions) and coconut.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Stovetop, Oven
- Cuisine: Turkish
- Seasonality: All seasons
Ingredients to prepare Revani
- 5.3 oz plain yogurt
- 5.3 oz sugar
- 3.5 oz semolina
- 2.8 oz all-purpose flour
- 0.9 oz dried coconut (grated coconut)
- 1.8 oz vegetable oil (preferably sunflower)
- 2 eggs (medium)
- 1 orange zest
- 0.3 oz baking powder (1/2 sachet)
- 1 pinch salt
- 10.6 oz sugar
- 1.2 cups water
- 1 lemon juice
- to taste dried coconut
- to taste chopped pistachios
Recommended Tools
- Electric Whisk
- Sieve
Revani Preparation
Place the eggs, sugar, and a pinch of salt in a bowl; beat with an electric whisk until you get a light and fluffy mixture. Add the vegetable oil and yogurt and mix.
Add the grated orange zest, coconut, and semolina and mix well, still using the whisk.
Add the sifted all-purpose flour and baking powder; continue to whisk until you have a smooth mixture. Pour the mixture into an oiled baking dish approximately 10 x 6 inches.
Bake the dessert in a preheated static oven at 350°F, or 320°F with a fan, for about 30 minutes. Adjust according to your oven and, to be sure, perform the toothpick test. If the toothpick comes out moist, continue baking for a few more minutes.
Remove the Revani from the oven and let it cool, without removing it from the dish, for 20–30 minutes.
Prepare the syrup: put the sugar, water, and the juice of one lemon in a saucepan. Stir and bring to a boil, stirring frequently. Lower the heat and let it boil for 5 minutes, then remove from the heat and let it cool.
Cut the now cool dessert into 8 portions or, if you prefer, into smaller portions.
Pour the cold or warm syrup over the dessert, then cover the dish and place the Revani in the refrigerator for at least 4 hours or even overnight.
Before serving the Revani, decorate the portions with grated coconut and chopped pistachio.
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Notes
You can replace the orange zest with lemon zest.
The revani keeps in the refrigerator for up to 3 days.
When you serve the dessert, some syrup remains in the dish, but do not make the mistake of using less syrup; otherwise, the revani will not be very soaked, as it should be.
The revani recipe is included in the recipe collections of:
Summer Buffet Desserts and Drinks
Desserts for Easter Lunch
Cakes to Serve with Tea
Christmas and New Year’s Desserts
Sunday Desserts
