Revani is a traditional Middle Eastern sweet cake that has grown in popularity around the Mediterranean. It is particularly popular in Turkey, Greece, Israel, Armenia and North Africa. Revani is usually made with semolina flour and sweetened with syrups that are flavored with rose water, orange blossom water or lemons. This dessert is easy to make and serves many, perfect for feeding a crowd. Revani may also be made vegan by omitting the eggs and yogurt.
Revani can be enjoyed with a glass of cold milk or a cup of masala chai tea.
Other names for Revani
- Basbousa – Arabic
- Shamali – Armenian
- Revani – Persian, although Greece has incorporated this Persian word for semolina cake into their language.
Tips for a great Revani
- Either the cake or the syrup should be warm. This allows for better absorption and decreases the sogginess of the cake.
- Cut the cake before pouring on the syrup to help with the absorption.
- Use fine semolina flour, the finer the better.
- You may freeze Revani for up to three months by wrapping tightly in plastic then in aluminum foil.
- Chopped nuts such as pistachios, walnuts, pecans or almonds.
- Shredded coconut, either sweetened, unsweetened or desicated.
- Whipped cream