Revani - Semolina Syrup Cake

This is a Sephardic dish.  The Turks loved it so much that they have claimed it as thier own and it appears the Greeks have too.  As far as the syrup desserts in Turkey this could probably be the lightest.  


In some areas you can buy this from a man pushing an enclosed cart for 50kurus a piece.  When I lived in Adana there was a very old man walking the streets of my neighbourhood selling this.  I used to buy a few slices and it really was and still is the nicest one besides mine of course that I have tasted.  I asked my husband about him and he said that this man was selling Revani on the streets when he was a small child and it still tasted the same.  This mans wife makes it every day and her husband then goes off to sell it. I used to be worried that he wouldnt sell all but my fears where allayed as he was an institution and everyone bought off him.


Revani is also a very easy cake to make and there are 2 stages in making it.  First you have to make the cake batter and then there is making the sugar syrup.


It is traditionally made with lemon but you could switch that with orange if you preferred.  You could also add in poppy seeds and have a Turkish style orange poppy seed cake (one of my favorites).  You can make this without the baking powder for those who would want to make it for Passover, what you would do is add a couple more eggs and beat the egg whites until stiff then make the cake without the flour and yogurt.

You can see in this photo that the Revani seems heavier, they have used more syrup the one above is a bit lighter.  This man was selling pieces of Revani off the back of his motor bike at the wedding I went to.

3 eggs
1/2 cup sugar
1 cup yogurt
1 cup oil
2 cups semolina
1 cup flour
1tbsp baking powder
1tbsp grated lemon zest


1 cup sugar
2 cups water
1tsp lemon juice


First make the syrup by adding the sugar, water and lemon juice together bringing it to the boil and let it boil for 10 minutes, after that time you should have a nice thick syrup.


Beat the eggs and the sugar together in a large bowl.  Beat for about 5 minutes.  Add in everything else and beat well.  Pour into an oiled cake tin, I use a pyrex baking dish.  Bake in a moderate oven at about 350 degrees for about 35 to 45 minutes until it is nice and brown.  It should spring back when done.


When the cake has cooled slightly pour the syrup over it bit by bit.  Let it soak up first before pouring any more on. If you dont want a syrupy cake pour less, if you want a heavier one use a little more.  Cut into squares and serve.

Dandelion Soup - Otlu Çorba

This is a light delicous soup perfect to serve for a formal dinner.  This will be making an appearance at our Passover.


2 litres chicken stock
dandelion greens - 250gr or a couple of large handfuls
2 potatoes
2 carrots
garlic, minced
1 litre water
salt
lemon wedges


Wash the dandelion greens well and chop finely, put to one side.  Peel potatoes and carrots and dice, put to one side.  Put the chicken stock into a saucepan and add dandelion greens and diced veggies, garlic and salt.  Cook over a high heat for 10 minutes then taste, add extra water and seasonings as desired.  Turn down the heat to medium and continue to cook until the vegetables are cooked.


Serve with lemon wedges on the side and or add the juice of one lemon to the soup before serving.


Will post photo in a couple of days

Lamb Shanks with Broad Beans - Baklalı Kuzu İncik

On the 18th of April is Passover, Pesach or Korban Pesach.  While we wont be killing a lamb we will hopefully be celebrating well.  I dont know what I will be serving yet but this is one of the hopefuls.  I like lamb shanks and this is a very easy dish to make.  It includes broadbeans. Now broadbeans and I have a dark past but I have put our issues aside and have learnt to appreciate this lovely bean. 6 lamb shanks 250gr small fresh broad beans 15 very small onions 4 normal sized onions cut in halves 1tbsp tomato paste 2 cups water salt oil Take some oil and heat up in a pan, place in the shanks and brown all over.  Put all the other ingredients into the pan and cook for 5 minutes then add in the tomato paste and mix well.   Add in the water and cover.  Cook on a low-medium heat for about 1 hour-until the meat is very soft. (check water levels as you dont want it to dry out and burn) I would serve this with either a bulgur pilav with added chopped parsley (1 cup) or a couscous with added added parsley. This dish would work well in a crock pot or pressure cooker.