Haşhaşlı Revani
This is how I make my version of this Orange & Poppy Seed Semolina Syrup Cake known as “Haşhaşlı Revani”. Meliz, do you cook desserts? Probably a question I get asked as much as “what is pul biber?” “Have you got a cookbook” and “where can I get red pepper paste from?” The thing is, I do cook desserts, but I’m definitely more of a savoury fan (hide the family bag of crisps, PURLEEAASSSE!). The irony is, when I do go for a dessert, I always go for a sweet and syrupy Middle Eastern one over any other, like this one here, which is called Revani. There are many variations of it, sometimes called Basbousa or Şamali (when made without flour, which my mum makes the BEST, most beautiful version of), sometimes with coconut, sometimes without, some have nuts in them, some don’t, some are flavoured with rose water, some with orange blossom, and some with fresh orange and others with lemon or neither. The combinations are not limited, and often depends on the country, regi...
