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Tag Archives | Revani

Baklava, Revani, Kunefe and More; Desserts for the End of Ramadan

The end of Ramadan is celebrated with a three-day Ramazan Bayrami or Seker Bayrami in Turkey (also named Eid al-Fitr in the Islamic World, Festival of Fast-Breaking). There is a wonderful excitement in my parent’s home in Istanbul, as the holy month of Ramadan is now reaching to its end soon.

The Blue Mosque Istanbul; a special place to visit during and end of Ramadan

The Blue Mosque, Istanbul; a special place to visit during and end of Ramadan

Ramadan is a time of spiritual reflection, improvement, charity, as well as increased devotion and worship. I love seeing family and friends visiting each other, elderly eagerly waiting for the young ones to pay a visit; little ones equally eagerly waiting for their sweet treats. Ramadan is also a wonderful opportunity to give back to the community, share what you have and visit one another. A wonderful time when feelings of tolerance and charity are foremost in people’s minds.

Baklava, is one of the ultimate treats of end of Ramadan gatherings

Baklava, is one of the ultimate treats of end of Ramadan gatherings

Serving and sharing desserts when visiting friends and family is a special highlight for the end of Ramadan, Ramazan Bayrami activities. My mother plans what she will be preparing for the family and guests ahead of time. Below are some of the special desserts being prepared for Ramazan Bayrami in our family. I hope they may inspire to recreate for your family and friends for any special occasion.

Signed copies of Ozlem’s Turkish Table book now available for limited period!

Desserts play an important role in Turkish culture and are the center piece at religious festivals, weddings and family celebrations. My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland is packed with delicious dessert recipes from Baklava to Kadayifi, fruit based desserts  to Turkish Delight – Lokum and more. You can order a signed copy of Ozlem’s Turkish Table cookery book at this link, if you’d like.

Ramazan Bayraminiz kutlu olsun, Eid Mubarak if you’re celebrating and best wishes for the summer,

Ozlem

Baklava with Walnuts and Pistachios

Home made baklava; delicious, easy and lighter

Home made baklava; delicious, easy and lighter

An Ottoman legacy, baklava is regarded as one of the greatest creations from the pastry chefs at the Topkapi Palace. Generally, baklava is enjoyed as a mid-morning sweet snack with a cup of Turkish coffee, or as a mid-afternoon treat with a glass of tea or after lunch or dinner. Baklava is also one of the favorite desserts marking the end of Ramadan. The real thing shouldn’t be very sweet and heavy; on the contrary it should be light enough to tempt you to eat a small plateful. Here is my home made baklava recipe; my version is lighter and fragrant with lemon, hope you enjoy it.

Gullac

Delicious and light Gullac dessert is ideal for warm summer days.

Delicious and light Gullac dessert is ideal for warm summer days.

One of our favorite dessert for this time of the year is the traditional dessert, Gullac. This lovely, light dessert is prepared with Gullac wafers which is made with corn starch and wheat flour. You can find Gullac wafers at specialty or Middle Eastern stores, or at Turkish online shops like Tulumba.com outside Turkey.

Güllaç dessert contains walnuts or almonds between the layers which are soaked in milk. It is a light and wonderful dessert for warm summer days. You can decorate Gullac with pomegranate seeds in winter or dried fruits like apricots in summer; crushed pistachios are also wonderful over gullac. Here is my Gullac recipe.

Kunefe; Kadayifi; a very festive dessert

Kunefe, Kadayifi - a glorious dessert that would make any day special.

Kunefe, Kadayifi – a glorious dessert that would make any day special.

This glorious syrup soaked, cheese filled pastry strands, Kunefe, Kadayifi, is one of the signature dishes of my hometown, Antakya and it appears on our table in almost every special occasion.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. It is the basis for many desserts but this is the most impressive. The hot cheese should ooze out giving an interesting contrast to the syrup soaked, crunchy casing. Any unsalted cheese which melts easily can be used – fresh mozzarella works well. I also like to add a little clotted cream; my mother would add the wonderfully thick cream we get in Turkey, called Kaymak. Kunefe can be baked in one big pan or smaller ones as individual portions and it instantly makes any day special. Here is my Kunefe recipe, if you’d like to give it a go.

Revani; Semolina Sponge Cake with Syrup

Revani; a deliciously moist semolina sponge cake in syrup

Revani; a deliciously moist semolina sponge cake in syrup

Revani has been a popular dessert with us Turks since the Ottoman Period; it is believed that the name Revani is given when the Ottomans conquered the city of Yerevan in today’s Armenia. Revani has many versions and been enjoyed in various cuisines especially in the Eastern Mediterranean countries, as well as in Turkey. I have seen the addition of rose water, orange flower water and orange zest to Revani, all sounds delicious. We love semolina’s grainy, nutty texture, the goodness from yoghurt and the refreshing lemony flavor in Revani. Here’s my Revani recipe; it is lighter but still packed with a lot of flavor.

Kaymakli Ekmek Kadayifi; Turkish Bread Pudding in Syrup

Ekmek Kadayifi; Turkish bread pudding soaked in syrup

Ekmek Kadayifi; Turkish bread pudding soaked in syrup

Ekmek Kadayifi, a specialty from Antakya, is a delicious and very popular dessert in Turkey, made with the special (dehydrated) bread soaked in syrup. Topped with the thick Turkish clotted cream, kaymak, it is a heavenly and a very satisfying dessert. Unfortunately it is difficult get this dehydrated bread abroad. Middle Eastern shops, Turkish shops and online Turkish stores may carry them, worth checking. I have also seen crumpets being used as an alternative to this dehydrated bread abroad. If using crumpets, you’ll need to adjust the syrup quantity. Here is my Ekmek Kadayifi recipe.

 Afiyet Olsun,

Ozlem

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Revani; A deliciously moist, Semolina Cake in Syrup

Revani; deliciously moist semolina sponge cake in syrup; this lighter version is still packed with flavor.

Revani; deliciously moist semolina sponge cake in syrup; this lighter version is still packed with a lot of flavor.

My 9 year old son asked if we may bake anneanne’s (grandma’s) Revani semolina cake the other day and our heart was set. We don’t enjoy overly sweet desserts and this delicious, moist semolina sponge cake in lighter syrup has been a favorite with us. We love semolina’s grainy, nutty texture, the goodness from yoghurt and the refreshing lemony flavor in revani. I also used mild olive oil here and worked really well; lighter but still packed with a lot of flavor.

Revani has been a popular dessert with us Turks since the Ottoman Period; it is believed that the name Revani is given when the Ottomans conquered the city of Yerevan in today’s Armenia. Revani has many versions and been enjoyed in various cuisines especially in the Eastern Mediterranean countries, as well as in Turkey. I have seen the addition of rose water, orange flower water and orange zest  to revani, all sounds delicious.

My daughter's revani in cupcake; turned out wonderful!:)

My daughter’s revani cupcake; turned out wonderful!:)

Make sure to prepare the syrup ahead of time and that it is completely cool before pouring over the semolina cake, otherwise the cake gets soggy. Traditionally it is baked in a baking dish but my 6 year old daughter also wanted to make a few Revani cupcakes and they turned up rather wonderful!:) If you would like to bake revani as cupcakes, make sure to grease each cupcake shell with olive oil and not to overfill. If you are using paper cupcake shells, I suggest you to have 2 paper shells stacked together to provide a firm base, so that the batter won’t spill.

In Turkey, we like to decorate Revani with ground pistachio and desiccated coconut.  I hope you can give this delicious, moist revani a try, it makes any day special.

My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, is a special tribute to my roots, going back to Antakya. I hoped to showcase delicious, authentic regional recipes, especially from southern Turkey and Antakya, including this fragrant, delicious Revani. More than a cookery book, it has personal stories from my homeland, along with beautiful photography; Signed copies are available to order at this link, if you’d like to copy.

Afiyet Olsun,

Ozlem

Serves 6 – 8

Preparation time: 15-20 minutes

Cooking time: 25-30 minutes for the cake and 15 minutes for the syrup

165 gr/ 6oz / 1 cup fine grain semolina

200gr/7oz/1 cup (not too full) sugar

45ml/3 tbsp. plain flour

5ml/1 tsp. baking powder

225gr/8oz/1 cup plain (whole milk) yoghurt

3 medium eggs

60ml/ 4 tbsp. olive oil (regular or light)

10ml/2 tsp. vanilla extract

Zest of 1 lemon and Juice of ½ lemon

For the syrup:

300gr/10.5oz/1 ½ cup sugar

375ml/12 fl. oz. / 1 ½ cup water

Juice of ½ lemon

Ground pistachio nuts and desiccated coconut to serve

 

Preheat the 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 (at a medium heat). Stir and bring the mixture to a 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.

Stir in the vanilla extract, lemon juice and lemon zest and mix well until you have a smooth batter.

Stir in the vanilla extract, lemon juice and lemon zest and mix well until you have a smooth batter.

Grease a square or rectangular baking dish (mine was 20 cm x 27 cm – 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 remaining 2 tbsp. olive oil, yoghurt, 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. To check; insert a toothpick to the center of the cake, if it comes out clean, that means the cake is cooked. If not, bake for another 3-5 minutes.

Let the cake absorb the syrup and cool down

Let the cake absorb the syrup and cool down

 Using a large spoon, drizzle the cooled syrup all over the semolina cake. Let the cake absorb the syrup and cool down. Once cool, cut the revani in square or diamond shapes; you can serve revani with ground pistachio and desiccated coconut over the top like we do in Turkey.

Revani; semolina sponge cake in syrup, delicious.

Revani; semolina sponge cake in syrup, delicious.

Revani gets even better the next day and keeps well, covered, for a good few days. In Turkey, we enjoy revani with Turkish coffee  or Cay, Turkish tea by the side.

A very memorable Turkish tea, cay, I recently enjoyed at the Sofra Restaurant, Covent Garden - London

A very memorable Turkish tea, cay, I recently enjoyed at the Sofra Restaurant, Covent Garden – London

Afiyet Olsun,

Ozlem

Dunyanin Turk Sefleri, “Turkish Chefs of the World” TV program coming up at TRT Turk – with a little part from Ozlem’s Turkish Table 🙂

Delighted to have a small part at the Turkish Chefs of the World TV program; here with Milliyet food writer Sureyya Uzmez and TRT Producer Ahmet Sabuncu

Delighted to have a small part at the Turkish Chefs of the World, “Dunyanin Turk Sefleri” TV program for TRT Turk; here with Milliyet food writer Sureyya Uzmez and TRT Producer        Ahmet Sabuncu

I was delighted to have a small yet delightful part at the Culinary TV program being shot for the Turkish TRT Turk channel, in London’s Covent Garden last weekend. TRT Turk is the Cultural – News channel of Turkey’s national TV channel, TRT, aired over 70 countries. The name of the program is Dunyanin Turk Sefleri, “Turkish Chefs of the World”, being shot in many European cities like in Vienna, Hamburg, London as well as in Japan, and more series will include shots in New York too. During the program, Milliyet Daily food writer Mr. Sureyya Uzmez aims to explore the world cuisines and the presence of Turkish cuisine within those countries. They kindly included an interview with me too at London’s Covent Garden about Turkish cuisine. We talked about the rise of natural, healthy eating globally how the Turkish cuisine fits the bill well with the emphasis on seasonality, fresh produce and artful use of spices. I also mentioned the growing interest for Turkish cuisine, thanks to you wonderful readers, and your enthusiasm to even tackle Turkish landmarks like Turkish Delight, Lokum, Simit – the sesame encrusted bread rings – , Gozleme; Anatolian stuffed flat breads and more. The program is scheduled to go on air later October – exciting times, stay tuned!:)

 

 

 

 

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