A light and spongy Turkish dessert made with semolina and yogurt, glistening with syrup when sliced. Easy to make, it is a classic syrupy dessert that both beginners and experienced cooks love to prepare.
Boil the sugar and water, cook for fifteen minutes, add lemon juice, turn off the heat, and let the syrup cool completely. Note: the syrup should be poured cold over the hot dessert.
Whisk the eggs and sugar until thickened. Add the yogurt and vegetable oil and mix. Add the semolina, flour, and baking powder to get a lump-free mixture, then let it rest for ten minutes.
Pour the mixture into a greased baking dish. Bake in an oven preheated to 180°C (356°F) for about thirty minutes, until the top is golden. Check for doneness with a toothpick.
Important: Cut the hot revani into baklava-style diamond slices and drizzle the cold syrup over it. Let it soak for half an hour, sprinkle with shredded coconut, and serve.
Important: Pour cold syrup over the revani (semolina cake) while it's hot; this hot-cold contrast lets the dessert absorb the syrup quickly and evenly. Slice the dessert before pouring the syrup so it soaks into every piece. Contains gluten (semolina, flour), egg, and dairy (yogurt).
After mixing the semolina with the egg, let the mixture rest for ten minutes; the semolina absorbs moisture and swells, giving a softer, more even texture once baked.
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