in Dessert Recipes, Greece

Halva with semolina

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Ingredients for 1 servings:

  • 0.66 cup(s) butter
  • 1 ½ cup(s) sugar
  • 1 cup(s) semolina, coarse
  • 1 stalk(s) cinnamon
  • 4 tbsp pine nuts
  • 3 cloves
  • 4 tbsp almonds, peeled and cut into thin sticks
  • 2 cup(s) water, boiling
  • Cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halvas simigdalenios

Heat the butter in a heavy-based pan, add the semolina, and stir continuously over low heat. When the semolina begins to turn yellow, add the pine nuts and almonds and stir until the mixture begins to brown. Then add the sugar, cinnamon, and cloves, pour in the water, and cook for a few minutes, stirring, until the semolina has absorbed the water. Remove from the heat and, covered with a cloth, let stand for about 15 minutes. Form a firm mixture into a bowl and turn it out onto a platter. Garnish with pine nuts or almonds and sprinkle with cinnamon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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