Ingredients:

• 6 eggs
• 1/2 cup sugar
• 1 lemon zest
• 2 tablespoons lemon juice
• 1 cup flour
• 1 cup semolina
• 1 teaspoon baking powder

For syrup:

• 4 cups sugar
• 4 cups water
• 1 tablespoon lemon juice

Instructions:

1. Mix together eggs, half a cup sugar, and lemon zest to get a thick mixture. Add the lemon juice and mix couple more times.
2. Add flour, semolina, and baking powder and combine all. Pour the mixture to pre-greased pan. Cook for 25-35 minutes in oven preheated to 350°F.
3. Meanwhile boil the sugar and water to prepare the syrup. Add the lemon juice to the syrup.
4. Transfer the revani to a bigger pan and pour the hot syrup over the revani. Let it sit in the oven until it absorbs the syrup and enlarges 1.5 times. Don’t forget basting the top of the revani.
5. Soğuğunca üzerine hindistan cevizi rendesi serpip servis yapın. Let it cool and serve with coconut flakes.
   

Ingredients:

• 1.5 cup semolina flour (medium grind)
• 8 tablespoon butter
• 1 cup sugar (plus 2 tablespoons sugar for topping)
• 1 tablespoon pine nuts
• 1 cup milk
• 1 cup water

Instructions:

1. Melt the butter in a large sauce pan; add semolina and pine nuts. Cook on medium heat until the pine nuts are golden brown, constantly stirring.
2. Stir in water, milk, and sugar into the semolina-pine nuts mixture. Bring to smear and cook with lid on until all liquid is absorbed.
3. Move from heat and place a paper towel under the lid and let it sit for 15-20 minutes. Stir the dessert and sprinkle the additional 2 tablespoons of sugar and let it sit for another 3-5 minutes.