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This week, the New York Times Magazine's The Way We Eat column is devoted various types of syrup-soaked semolina cakes and pastries. In Macedonia, these desserts are known collectively as siropiasta. Revani and samali, both made with semolina and ground almond, are served drenched in sweet liquid - lemon-sugar, honey, rosewater syrup. In France and Italy, more pudding-like cakes are made with finely ground semolina, also known as farina, and baked in water baths. Served with caramel of fruit, they make fine summer desserts.
The story includes recipes for a French semolina gateau with nutmeg and raisins, a Cognac-soaked revani and a semolina pudding with rhubarb-strawberry sauce.
