Ravani from Thermo
- 1 cup of olive oil
- 6 cups of water
- 1 orange, zested
- 1 tangerine, zested
- 1 pound granulated sugar
- 1 pound fine semolina
- 1 pound coarse semolina
- 1 cup of whole blanched almonds, no skin
- olive oil, as needed, for coating the pan
To start add your sugar, water, olive oil, orange and tangerine zest to a large saucepan and cook over a medium heat until it comes to a boil.
Reduce the heat to a simmer and add your fine and coarse semolina, stirring continuously with a wooden spoon, until the mixture thickens and peels away from the sides of the pan. When that happens, remove your saucepan from the heat and allow it to cool for approximately five minutes.
In the meanwhile, preheat your oven to 350 F, and using a pastry brush, lightly coat a baking sheet with approximately 1 tablespoon of olive oil.
Next, gently empty the semolina mixture into the baking sheet, pressing it into place lightly with a silicone spatula or your hands (wear gloves if you decide to use your hands). Finally, using a paring knife, mark the baking sheeted mixture into square pieces, and lightly press an almond into the center of each piece. Sprinkle sesame seeds over the surface of the entire baking sheet and lightly press them into the ravani with the spatula.
Bake the ravani for about 45-50 minutes, or until the surface becomes a light golden brown.
Lastly, remove the ravani from the oven, allow it to cool completely, serve and enjoy!
Click below to try some amazing Greek recipes featuring Athena olive oil courtesy of
Chef Maria Loi, International Ambassador of Greek Gastronomy