Ραβανί με Καρύδα, συνταγή Παρλιάρου

Another one of my favourite Greek delicacies is Ravani I know that nothing can be compared with the Ravani made in Veroia, Greece

This recipe is from one of the most famous bakers in Greece, Parliaros I love how he introduces traditional recipes in such an easy and approachable way while sharing secrets about spices to give small twists in well known desserts.


  • 6 egg whites
  • 6 yolks
  • 140 gr sugar
  • 140 gr fine semolina
  • 70 gr all purpose flour
  • 50 gr coconut flakes

For the syrup

  • 300 gr water
  • 300 gr sugar
  • 1 lemon
  • optional mastic essense
  • 100 gr coconut flakes to decorate

Before starting we spread a thin butter layer around the bottom and edges of the baking tray we are going to use to bake the Ravani. We leave to cool in the fridge

We beat the egg yolks with 100 gr of sugar in the mixer until fluffy and with a white color. We mix the flour and the semolina. We beat the egg whites with 40 gr of sugar in the mixer until it turns into a thick meringue. We mix softly in a bowl by hand half of the meringue with the beaten egg yolks. We slowly slowly add the flour and semolina mixture. We keep stirring softly and we finally add the rest of the meringue. Finally we add the coconut.

We take the baking tray from the fridge and we spread a thin layer of flour. We empty the excess flour and then pour the mixture. We bake in a preheated oven 170 degrees C for 20-25 minutes.

We take the Ravani out of the oven and we leave to cool down. In a pan we boil the water with the sugar and the lemon having it cut in half. For a twist we can add some mastic essence. After it starts boiling we leave it to boil for 3 minutes. As it is hot we pour it on the baked Ravani. We let it cool and serve after dusting with coconut.

Video in Greek