John Myers
Ingredients for 4 servings:
- 125 g semolina (durum wheat semolina)
- 50 g hazelnuts, ground
- 50 g butter
- 50 g sugar
- 1 pinch of salt
- 500 ml milk
- 1 lemon(s), organic, juice and peel
- 150 ml water
- 75 g sugar
Instructions
Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 20 minutes
Semolina halva – Irmik Helvasi
Finely grate and juice the lemon. Heat the butter, roast the hazelnuts and semolina until golden brown. Stir in the sugar, grated lemon zest, and salt. Remove the pan from the heat and add the milk. Stir well until there are no more lumps and simmer over low heat until the mixture begins to separate from the bottom of the pan. Turn off the heat and let the semolina mixture expand. To make the syrup, boil the water and sugar for about 10 minutes. Then remove the pan from the heat and add the strained lemon juice. Line a small loaf pan or similar square container (approx. 750 ml) with cling film, pour in the semolina mixture, and smooth it down. Refrigerate for about 3 hours. To serve, slice the halva and drizzle with the syrup, according to taste. Fresh seasonal fruit goes very well with it. For example, strawberries, oranges, bananas, but also compote made from cherries, apples or plums.
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