Tatname
Recipes

Revani (weight version)

Whole recipeFrom: A. Süheyl Ünver, Tarihte 50 Türk Yemeği (1948)

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Wheat flour33%
  2. Egg26%
  3. Honey25%
  4. Clarified butter (ghee)17%

Ingredients by weight, heaviest at the bottom.

Method

  1. Melt the honey and clarified butter together and strain.

  2. Stir in the flour a little at a time, then add the eggs and beat well.

  3. Pour the batter into a rimmed tray and bake it in the oven; cut once baked.

    The source gives no oven temperature or time.

Where this recipe comes from

From a published work: quantities come from A. Süheyl Ünver, Tarihte 50 Türk Yemeği (1948); the method is written in our own words.

Last changed: November 1, 2026

Take this recipe