Revani

A semolina and flour sponge soaked in lemon sugar syrup until glistening, topped with desiccated coconut.

Ingredients

• 700g fresh mussels
• 2 cups yufka pastry
• 1 tbsp minced garlic
• 1 1/2 tsp ground cumin
• 3 tbsp olive oil
• 1 cup baby potatoes, sliced
• a handful of fresh parsley, chopped
• butter-fried pita, for serving
• 2 cups chicken stock

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with olive oil.

2. 2

   In a large bowl, whisk together the yufka pastry and ground sumac until evenly combined.

3. 3

   In a separate bowl, blend the butter-fried pita with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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