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but Ottoman street sellers used semolina and fewer eggs, or none at all. Chef Arto Der Haroutunian suggested that revani was popularized in Anatolia and the Balkans by the Byzantine Empire.

A recipe for revani can be found in the 1844 Ottoman Turkish cookbook Melceü't-Tabbâhîn, it calls for baking a mixture of semolina, butter, sugar, and eggs in an oven then soaking it in sugar syrup

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