Around the World in 80 Bakes: Stop #16: Revani

(Origin: Ottoman Empire | Popular in Turkey, Greece, and the Levant)

Revani is a moist, syrup-soaked semolina cake with deep roots in the culinary traditions of the Eastern Mediterranean. With its tender, slightly grainy texture and bright citrus or floral notes, revani stands apart from the region’s many syrup-drenched desserts. But where did it come from, and how did it become so widespread?

From the Palaces of the Ottoman Empire

Revani’s origins trace back to the Ottoman Empire. The name revani is thought to derive from “Revan”, the Ottoman Turkish name for Yerevan, the capital of modern-day Armenia. Historical accounts suggest the dessert was created to commemorate the Ottoman conquest of Yerevan by Sultan Murad IV in the 17th century. It was reportedly first prepared in the imperial kitchens—a dessert fit for the sultans—before becoming more widely known.

A Recipe That Travelled Across Borders

As the Ottoman Empire stretched across what is now Turkey, Greece, the Levant, and the Balkans, revani travelled with it. Over time, it was adopted and adapted by different regions, each bringing its own influence to the recipe. Today, revani is baked in homes from Istanbul to Athens, often flavoured with lemon, coconut, or rosewater depending on local taste.

What Makes a Revani?

At its heart, revani is made from semolina, eggs, sugar, and yoghurt. The batter is baked into a light, fluffy cake, then soaked in a sugar syrup infused with lemon, orange, rosewater or orange blossom water. The syrup not only sweetens the cake but gives it a moist, almost pudding-like consistency.

In Greece, the cake is known as revani or ravani, and might include coconut or almonds. In Turkey, it leans towards a more citrusy flavour, often with lemon zest. Across the Arab world, related desserts like basbousa and hareeseh share a similar base, though they tend to be denser and shaped differently.

A Sweet That Endures

Revani’s endurance lies in its simplicity and flexibility. It’s easy to prepare, affordable, and can be dressed up or kept plain. Whether served casually at home or garnished with pistachios at a festive gathering, it suits nearly any occasion.

Its continued popularity also reflects how food moves across borders. Each culture that makes revani adds its own signature, but the core remains unchanged: a light, syrupy semolina cake that feels both familiar and celebratory.

From Conquest to Comfort Food

Though revani may have begun as a dish of empire and conquest, it has become a dessert of the people—rich in flavour, history, and meaning. From Ottoman palaces to everyday kitchens, it remains a favourite across a wide swathe of cultures and cuisines. Like many enduring recipes, its power lies in the way it brings together humble ingredients to create something truly timeless.

Craving more than just the backstory? Click here for the full revani recipe and bring this slice of Ottoman-era sweetness into your own kitchen.