Revani was named for a sixteenth-century Turkish poet who wrote about the delights of food, and both Greek and Turkish Jews traditionally make this dessert. I love the texture of it. It has a nice crunchiness due to the use of semolina. Surprisingly, even with the syrup, it is not overly sweet. You could serve the cake without the syrup, but it would be too dry to stand alone and would need a compote of berries or fruit spooned on ton.