Greek semolina halva
In Greece this is a Lenten dessert — it contains no eggs or dairy, yet it is rich and sweet. Semolina is toasted in oil until golden and nutty, then doused with hot syrup scented with cinnamon and citrus peel. The mixture thickens in minutes and takes the shape of the mould, and once cool it is cut into pieces. Greeks remember the proportions as 1-2-3-4: a cup of oil, two of semolina, three of sugar and four of water. This version uses less sugar and slightly less oil.
Your own work in that: 0 min.
- Syrup 10 min
- Toasting the semolina 15 min
- Adding the syrup 5 min
- Cooling in the mould 60 min
Step by step
0 / 8 doneMake the syrup
Bring the water to the boil with the sugar, cinnamon stick, cloves and strips of lemon and orange peel. Boil 5 minutes, then keep the syrup on low heat so it stays hot.
Ingredients: 1000 ml water · 450 g sugar · 1 pcs cinnamon stick · 4 pcs cloves · 1 pcs lemon, a strip of peel · 1 pcs orange, a strip of peel
Keep the syrup hot until it goes into the semolina.Toast the semolina in oil
In a wide heavy pan heat the oil, add the semolina and toast over medium heat 12–15 minutes, stirring constantly with a wooden spoon, until golden brown and nutty-smelling.
Ingredients: 200 ml sunflower oil or mild olive oil · 320 g coarse semolina · 60 g blanched almonds · 50 g raisins · 1 tsp ground cinnamon for dusting
Golden brown and fragrant — the toasting gives the flavour.Add the almonds
Add the almonds 3 minutes before the end of toasting and the raisins right at the end. The semolina must not burn — if it darkens too fast, lower the heat.
Ingredients: 200 ml sunflower oil or mild olive oil · 320 g coarse semolina · 60 g blanched almonds · 50 g raisins · 1 tsp ground cinnamon for dusting
Pour in the syrup — carefully
Take the spices and peel out of the syrup. Take the semolina off the heat, stand back and pour in the hot syrup slowly, stirring with a long spoon. It bubbles violently and spits — protect your hand with an oven glove.
Ingredients: 1000 ml water · 450 g sugar · 1 pcs cinnamon stick · 4 pcs cloves · 1 pcs lemon, a strip of peel · 1 pcs orange, a strip of peel
Cook until it leaves the sides
Return the pan to low heat and stir 3–5 minutes, until the mixture absorbs the syrup, thickens and starts to come away from the sides.
Ingredients: 200 ml sunflower oil or mild olive oil · 320 g coarse semolina · 60 g blanched almonds · 50 g raisins · 1 tsp ground cinnamon for dusting
Press into a mould
Spoon the hot halva into a lightly oiled ring mould of about 2 litres (e.g. a 22–24 cm bundt tin). Press it down with a spoon to leave no gaps.
Ingredients: 200 ml sunflower oil or mild olive oil · 320 g coarse semolina · 60 g blanched almonds · 50 g raisins · 1 tsp ground cinnamon for dusting
Pressed down — it takes the mould's shape.Cool
Leave the halva in the mould an hour, until cool and set.
Ingredients: 200 ml sunflower oil or mild olive oil · 320 g coarse semolina · 60 g blanched almonds · 50 g raisins · 1 tsp ground cinnamon for dusting
Unmould and dust with cinnamon
Turn the mould out onto a plate and lift it off. Dust the halva with cinnamon and cut into 12 pieces. Serve at room temperature, with coffee.
Ingredients: 200 ml sunflower oil or mild olive oil · 320 g coarse semolina · 60 g blanched almonds · 50 g raisins · 1 tsp ground cinnamon for dusting
Before you start
Coarse semolina
In Greece coarse semolina (chondro simigdali) is used. Fine semolina works too, but the halva is denser and less grainy.
With nuts
Instead of almonds you can use walnuts or pine nuts, and chopped dried apricots instead of raisins.
Storage
Halva keeps 4–5 days covered at room temperature. In the fridge it hardens, so warm it briefly before serving.
