Halva
Halva is a traditional Greek semolina dessert with a rich, dense texture. Infused with cinnamon and nuts, it’s simple to prepare and often served during fasting periods.
Ingredients
- 1 cup (200g) Fine semolina
- ½ cup (120ml) Olive oil
- 1 cup (200g) Sugar
- 2 cups (480ml) Water
- 1 tsp Cinnamon
- ¼ cup (60g) Walnuts or almonds, chopped (optional)
- Lemon or orange zest for garnish
Instructions
- In a saucepan, heat olive oil and toast the semolina over medium heat until golden and fragrant.
- In a separate pot, boil water, sugar, and cinnamon to make a syrup. Simmer for 5 minutes.
- Slowly pour the syrup into the semolina while stirring constantly to prevent lumps.
- Continue stirring until the mixture thickens, then transfer it into a greased mold.
- Let it cool, unmold, and garnish with nuts and zest before serving.
Notes
- Stir continuously to avoid burning or uneven texture.
- Substitute sugar with honey for a different sweetness profile.
- Add raisins or dried fruits for extra flavor and texture.