Well, it was a huge success on every count!
I loved it from beginning to end.
Özlem couldn’t have been more welcoming or, in the context of the class, more professional and the same time, more relaxed or accessible. The place, the institute which is located in the Pera area just off Istiklal, is just fantastic. You can’t fault it. The kitchen where the lesson was held was excellent in every way. We were ten students and upon arrival at around 7pm, were each shown our place where an apron, cloth, the programme of what to expect, and a set of cutlery and knives awaited us. Oh yes, and our very own name badge.
|I arrived a little early so here we are: Özlem and me!|
|all the dried herbs and spices that are associated with the cuisine of south east Turkey
were ready for us to use
|sharing a laugh along the way with Özlem in the middle|
How does that sound??
I have to say that this dessert is one that you see here and there but it has never appealed to me because it looks so drenched in syrup and so terribly calorie-laden. So I have never attempted to make it at home.
|just look at that: perfection!|
However …… what we made all together as a team was really fantastic, I really recommend it from every point of view. It’s not difficult, all the ingredients are easily available, all you have to do is mix them together and bake in a hot oven. Easy! This recipe is very good indeed. I am giving it so that you can try for yourselves:
|all the ingredients for the revani were ready|
- Pre-heat oven to 180C/350F/gas mark 4.
- First make the syrup as it needs to cool down. Combine the sugar and water in a medium saucepan (on medium heat). Stir and bring the mixture to the boil. Once it boils, reduce the heat to low and let the syrup simmer for about 10 minutes, uncovered. Add the lemon juice, mix well and simmer for another 3 minutes. Turn the heat off and let the syrup cool down while you make the semolina cake.
- Grease a square or rectangular baking dish (20cm x 27cm – about 8” x 10”) with 2 tbsp olive oil. First beat the eggs and the sugar in a large mixing bowl briskly for a few minutes, until the sugar dissolves. Then add the olive oil, yogurt, semolina, flour, the baking powder and beat well.
- Stir in the vanilla extract,lemon juice and lemon zest and mix well until you have a smooth batter. Pour the batter into the greased baking dish and bake in the preheated oven for about 25-30 minutes, until the cake is golden brown.
|here’s our perfectly risen revani|
- To check, insert a toothpick into the centre of the cake and if it comes out clean, the cake is cooked. If not, bake for a further 3-5 minutes.
- Using a large spoon, drizzle the cooled syrup over the semolina cake. Let the cake absorb the syrup and cool down.
|drizzling the syrup over the cake: it looks like a lot but the cake absorbs it (this cake is double the recipe)|
- Once cool, cut the revani into square or diamond shapes.
- Sprinkle dessicated coconut over the cake and then the ground pistachio nuts.
|here we all are about to enjoy the fruits of our labours!
NB Senior Dog Jolee on the right and Özlem in white next to her!