Sweet semolina halva

Olive oil and semolina based halva is a Greek traditional sweet recipe, which is handed down from generation to generation. Some women call halva the ”one-two-three-four” dessert, based on the tradition prescription. That is: one part olive oil, two parts semolina, three sugar (or sweetener) and four parts water.

Servings: 8-10

You need:

• 150g finely ground semolina 
• 150g coarsely ground semolina
• 350g caster sugar
• 200g sunflower oil
• 900g water
• 1 cinnamon stick (5cm)
• 2 cloves or 2 lemon peels
• 80g Corinthian raisins (optional)
• 30g walnuts, chopped (optional)

Steps:

For the syrup: In a small pot combine all the ingredients and bring to a boil until the sugar has dissolved, about 6 minutes. Discard lemon peels and spices. Set aside.

Heat the oil in a separate pot. Add the semolina, constantly stirring with a wooden ladles until it turns golden-brown. Add the Corinthian raisins. CAREFULLY, pour the syrup over semolina with a soup ladle (one by one).

Continue cooking, always by stirring constantly until it is absorbed.

Put the halva while hot in a large mold or individual silicone baking/muffin cups. Set aside and let cool. Unmold onto a plate. Sprinkle with cinnamon, walnuts and serve.

mycookingsecrets thoughts:

Halva (or halvah) is not only a proper dessert for the fasting period, when feeling the need to eat something sweet, but could be a pleasant ending after your celebration/every-day meal.

Tags: featured, Greek traditional recipe, vegan, vegetarian

Category: Desserts