help for Shiamali/ 9x13 (2-3inches deep), 350F 30-35 mins

[Guest guest]

OK, Laurel. This cake is made all over the Mediterranean. In Cypress

they make it with orange water. In Turkey its called Revannea. In

Egypt, besbousa. My favorite is the one from Lebanon.

 

We make ours (revanea) in a 9x13 inch pyrex pan. Cooking it at 350F for

about 30-35 mins (though it has sometimes taken up to 45 mins), or

until golden brown around the edges. The cake will pull away from the

edges of the pan when its finished. We put the syrup on before cutting

the cake, while it is still hot. Cut it after it cools or the whole

thing falls apart.

 

You could also make it in a 10-inch cake pan, if its really deep (3

inches or more). Since the cake doesn't have any eggs, I don't think

this is the thick and fluffy one.

 

Laurel <messuageMy neighbor gave me a recipe for Semolina cakes

aka " Shiamali "

[Guest guest]

Thank you so much for the detailed explanation. I had no idea this cake or

variations on this cake were made and differently named in so many places.

I was given the recipe because I was complaining that I could think of very

little, dessert wise, to prepare for my daughters and son-in-law when they

come for the holidays because they are vegetarians who do not eat eggs.

I could make baklava but what else? So this cake was recommended.

I did not notice that it was so short on details.

 

Laurel