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Revani (Semolina Cake in Syrup)

Asia › Turkey
serves 8 30 min Easy 5 versions
Meat-free Vegetarian Under 30 Minutes Under 45 Minutes Iftar Holiday Table Stovetop
Revani tarifi
Maderibeyza · CC BY-SA 3.0

Revani with Milk

One of 5 versions of Revani (Semolina Cake in Syrup). The table below shows how their ingredients differ.

Ingredients

Servings 8 people
  • 1 litre milk
  • 1 water glass (200 ml) semolina
  • 1 water glass (200 ml) caster sugar
  • half packet margarine
  • 1 packet vanilla
  • 1 teaspoon cinnamon · to serve

How to make it

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  1. Put all the ingredients into a pan.
  2. Cook over a low heat, with the help of a whisk, until it reaches the thickness of a milk pudding.
  3. Near boiling it will be like a thick porridge; this is normal.
  4. Wet the mould you will serve it in with water to keep it from sticking.
  5. Pour the cooked mixture into the mould.
  6. Once it has cooled, keep it in the fridge until you serve it.
  7. You can sprinkle cinnamon over it when serving.
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Revani (Semolina Cake in Syrup) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Classic base With carrot With milk With walnuts Without fat
Ingredient Classic With carrot With milk With walnuts Without fat
coconut ✓ ✓ — ✓ ✓
egg ✓ ✓ — ✓ ✓
flour ✓ ✓ — ✓ ✓
vanilla ✓ ✓ ✓ ✓ —
water ✓ ✓ — ✓ ✓
baking powder ✓ ✓ — ✓ —
lemon — ✓ — ✓ ✓
yoghurt ✓ ✓ — ✓ —
butter — — — — ✓
carrot — ✓ — — —
cinnamon — — ✓ — —
lemon juice ✓ — — — —
margarine — — ✓ — —
milk — — ✓ — —
oil — ✓ — — —
walnuts — — — ✓ —

Classic

serves 12 1 hr

The basic revani, made with yoghurt and semolina; coconut over the top.

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With carrot

serves 10 55 min

A revani made with finely grated carrot; cold syrup goes over it while it is still warm.

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With walnuts

serves 12 1 hr 5 min

A revani made with coarsely crushed walnuts; water goes over it first as it leaves the oven, then cold syrup.

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Without fat

serves 10 1 hr 10 min

A revani with no fat in the batter, risen on six eggs; the syrup goes on while it is hot.

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