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Arabic Revani with Cocoa

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Arabic Revani with Cocoa
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29/07/2022
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Preparation
12 min.
Cooking
30 min.
Тotal
42 min.
Servings
8
"Well let the taste and aroma of this revani speak instead of us"

Ingredients

  • semolina - 7 oz (200 g)
  • flour - 3.2 oz (90 g)
  • sugar - 3.5 oz (100 g)
  • eggs - 2 pcs.
  • yogurt - 10.5 oz (300 g)
  • oil - 5 tbsp (60 ml)
  • cocoa - 1 and 1/2 tbsp. (100% natural)
  • baking powder - 1 tbsp.
  • For the syrup
  • water - 2 1/2 cups (620 ml)
  • sugar - 0.9 lb (400 g)
  • honey - 1 full tbsp.
measures

How to cook

Prepare the sugar syrup by placing all of the ingredients for it over medium to high heat, boil for 10 minutes and leave it to cool.

Beat the eggs with the sugar, until a fluffy mixture is obtained. Add the oil, yogurt, semolina and the flour sifted with the baking powder and cocoa.

Pour the resulting mixture into a round baking pan with a diameter of 10″ (26 cm) or a square one with approximate dimensions - greased and floured.

Place it in an oven heated to 360°F (180°C) and bake, until it is fully baked (approximately 30 minutes).

Cut the finished revani into squares and pour the cooled syrup over it.

As soon as the revani cools down, it is ready to eat, but it is generally recommended to leave it for a few hours, so that it absorbs the syrup well.

Enjoy!

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