I signed up for the cooking class at the Istanbul Culinary Institute last night for two reasons: first, I thought it would be the ideal way to see fellow blogger and friend Özlem who lives in the UK and is visiting at the moment, again; and secondly, because, having seen the proposed menu, to learn amongst other things, how to make the popular dessert, revani. I was also curious to see the facilities of the famed Institute where I have eaten many times before.
this is revani ... just look at that: moist and truly to die for - this is what I wanted to learn how to make
Well, it was a huge success on every count!
I loved it from beginning to end.
Özlem couldn't have been more welcoming or, in the context of the class, more professional and the same time, more relaxed or accessible. The place, the institute which is located in the Pera area just off Istiklal, is just fantastic. You can't fault it. The kitchen where the lesson was held was excellent in every way. We were ten students and upon arrival at around 7pm, were each shown our place where an apron, cloth, the programme of what to expect, and a set of cutlery and knives awaited us. Oh yes, and our very own name badge.
I was ecstatic to discover that I would be working alongside the lovely Jolee from Senior Dogs Abroad!!!
I arrived a little early so here we are: Özlem and me!
Özlem had a specific menu in mind which highlighted her background from Antakya/ ancient Antioch in south east Turkey, where dried herbs and spices such as mint and flaked red pepper rule! We followed her lead and found that everything had been seamlessly organised with ingredients pre-weighed, pre-washed, pots and dishes at the ready with ovens preheated.
all the dried herbs and spices that are associated with the cuisine of south east Turkey
were ready for us to use
In twos, following the recipes in our programme and under Özlem's expert direction, we prepared a full meal but my particular interest was in how to make the revani , a spectacular semolina sponge soaked in syrup and topped with a sprinkle of coconut and pistachios.
sharing a laugh along the way with Özlem in the middle
How does that sound??
I have to say that this dessert is one that you see here and there but it has never appealed to me because it looks so drenched in syrup and so terribly calorie-laden. So I have never attempted to make it at home.
just look at that: perfection!
revani
However ...... what we made all together as a team was really fantastic, I really recommend it from every point of view. It's not difficult, all the ingredients are easily available, all you have to do is mix them together and bake in a hot oven. Easy! This recipe is very good indeed. I am giving it so that you can try for yourselves:
all the ingredients for the revani were ready
Revani: A Deliciously Moist Semolina Cake in Syrup
Serves 6-8
Ingredients
165g/6oz/1 cup fine grain semolina/irmik
200g/7oz/1 cup (not too full) sugar
45 ml/3 tbsp plain flour
5ml/1tsp baking powder
225g/8oz/1 cup plain (whole milk) yogurt
3 medium eggs
60ml/4tbsp olive oil (regular or light)
10ml/2tsp vanilla extract
zest of 1 lemon and juice of ½ lemon
for the syrup:
300g/10½oz/1½ cup sugar
375ml/12fl oz/1½ cup water
juice of ½ lemon
ground pistachio nuts and desiccated coconut to serve
Method
Pre-heat 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 (on medium heat). Stir and bring the mixture to the 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.
Grease a square or rectangular baking dish (20cm x 27cm - 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 olive oil, yogurt, 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.
here's our perfectly risen revani
To check, insert a toothpick into the centre of the cake and if it comes out clean, the cake is cooked. If not, bake for a further 3-5 minutes.
Using a large spoon, drizzle the cooled syrup over the semolina cake. Let the cake absorb the syrup and cool down.
drizzling the syrup over the cake: it looks like a lot but the cake absorbs it (this cake is double the recipe)
Once cool, cut the revani into square or diamond shapes.
Sprinkle dessicated coconut over the cake and then the ground pistachio nuts.
Afiyet olsun!
With many warm thanks to Özlem for such an enjoyable evening - everybody had a great time and we loved the menu! The revani was exceptional!
here we all are about to enjoy the fruits of our labours!
NB Senior Dog Jolee on the right and Özlem in white next to her!