Kadayıflı Revani Recipe
Kadayifli revani was a dessert I had been wanting to try for quite some time, but since it is quite rich, I kept postponing it until I had a large group of guests to serve. That opportunity finally arose a few weeks ago. When we managed to set a date with our friends for an iftar dinner, I decided that the day had come and chose kadayifli revani as the dessert of the night.
Let me briefly share the menu I prepared, just to give you an idea. For soup, I made the easiest lentil soup. As the main course, I served lahmacun. Alongside a simple green salad, I also prepared gavurdağ salad and eggplant salad with tahini.
Now, back to our recipe. This dessert is somewhere between revani and kadayif. It is neither fully kadayif nor fully revani, yet it is both at the same time. Instead of the semolina and flour used in the classic revani recipe, kadayif is used here. Thanks to the texture of the kadayif, the interior turns out grainy, similar to revani.
In classic revani, apart from variations like spinach revani, I usually use lemon zest for flavoring. However, in this recipe, I used orange zest instead of lemon. Honestly, I liked the orange even more than lemon. I might even start making classic revani with orange from now on. By the way, I served the dessert with homemade Maraş-style ice cream. I also kept the sugar level slightly lower, which made the dessert lighter.
Kadayifli revani is just as suitable for festive tables as it is for iftar dinners. It is effortless, easy to serve, and incredibly delicious. If you are planning to make a dessert other than baklava for the upcoming holiday, you can give kadayifli revani a try.
Enjoy…
Ingredients
- 300 g fresh kadayif,
- 3 eggs,
- 1 cup yogurt,
- 1/2 cup neutral oil,
- 1/2 cup sugar,
- Zest of 1 orange,
- 1 packet baking powder.
For the syrup:
- 2 1/2 cups water,
- 2 cups sugar,
- 1 slice of lemon.
Preparation
- For the syrup, place the water and sugar in a saucepan. Add the lemon slice whole and bring to a boil, stirring until the sugar dissolves,
- Once it reaches your desired consistency, about 15 minutes, remove from heat,
- Shred the kadayif and spread it evenly into a greased 26 cm baking dish,
- Bake in a preheated oven at 170°C until golden brown on top and bottom,
- Remove from the oven and let it cool slightly,
- Meanwhile, beat the eggs with the sugar,
- Add the yogurt and vegetable oil and mix well,
- Add the orange zest and baking powder and mix again,
- Pour the mixture evenly over the slightly cooled kadayif,
- Bake again at 170°C until golden on top and a toothpick inserted in the center comes out clean,
- When both the revani and the syrup have cooled slightly, pour the syrup evenly over the revani,
- Once it has absorbed the syrup, garnish with ground pistachios and serve.
Enjoy...