revani

Revani, a rich almond cake with cinnamon-brandy syrup, is probably the most popular of all syrup cakes. After visiting a pastry shop in northern Greece, Kochilas recalls just how popular revani is: “The shop sells nothing but trays and trays of revani . . . for the lines of people who are always waiting, inside and out.”

2006, Barbara Sheen, “Drenched in Syrup”, in Foods of Greece (A Taste of Culture), Farmington Hills, Mich.: KidHaven Press, Thomson Gale, →ISBN, chapter 3 (Snacks and Sweets), page 38

Revani is a dessert made from semolina and syrup, which is mostly consumed in Middle Eastern countries and in Turkey. However celiac patients cannot consume revani because semolina contains gluten.

2018 September, Rusen Metin Yildirim, Tuncay Gumus, Muhammet Arici, “Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase”, in LWT – Food Science and Technology, volume 95, →DOI, →ISSN, →OCLC, page 72

Mazhar looks up at me before slicing into his revani. A tiny mountain of pistachios crumbles into the lemon syrup, and cake crumbs dribble onto the front of his maroon sweatshirt. […] I copy him. The syrup is both tart and sweet, the pistachios crunchy and earthy on my tongue. […] I stuff another forkful of revani into my mouth.

2022 July, Melissa See, “Daisy”, in You, Me, and Our Heartstrings, New York, N.Y.: Scholastic Press, →ISBN