Revani
Ingredients
- 1 cup butter whipped
- 1 cup sugar
- 2 large eggs separated
- 2 cups flour
- 1 cup milk
- 1 cup farina cooked
- 1 tsp baking powder
Syrup
- 3 cups sugar
- 2 cups water
- 1/2 cup lemon juice
Instructions
- Preheat oven to 350°
- Place butter in bowl and beat with electric mixer. Add a little sugar and one egg yolk. Beat well. Continue adding egg yolks and sugar, beating well after each addition until all are used.
- Combine cooked farina, milk, flour and baking powder and mix well with above mixture.
- Beat egg whites until stiff and then combine them with the other ingredients.
- Spread mixture in a buttered baking pan and bake at 350° for 1 hour.
Syrup
- Make a syrup by boiling 3 cups sugar, 2 cups water and 1/2 cup lemon juice for 5 minutes.
- Pour syrup over revani. Cut into serving portions.
Basbousa (Egyptian Arabic: بسبوسة, Turkish: revani or ravani) is a native Egyptian and traditional Middle Eastern sweet cake.[1] It is made from cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.
Basbousa has many regional and dialect names (Arabic: بسبوسة basbūsah, هريسة harīsa, and nammoura (in Lebanon[3]), Armenian: Շամալի shamali, Turkish: revani or ravani (from Persian[4]), French: gabelouze, kalbelouz, and qualb-el-louz (in Tunisian French), Greek: ραβανί and ρεβανί).
It is found in the cuisines of the Middle East, the Balkans and the Horn of Africa under a variety of names. In southern Greece, it is called ravani, while in the north, it is called revani. Basbousa is often called “hareesa” in Jordan, the Maghreb, and the Egyptian city of Alexandria.[citation needed] Basbousa is a particularly popular dessert among the Egyptian Coptic Christians for fasts, such as Great Lent and the Nativity Fast as it can be made vegan.[citation needed]
In Israel, a variety of the dish flavoured with yogurt, honey and spices is popular in Shavuot
(via Wikipedia)
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