World Flavors Cookbook

Halvas

Greek semolina halva — toasted in olive oil with pine nuts and almonds, then simmered in syrup to a rich, firm pudding.

Cuisine: Greece

Ingredients

• 300g coarse semolina
• 200ml olive oil
• 100g pine nuts
• 100g blanched almonds
• For syrup: 600ml water, 400g sugar, 1 cinnamon stick
• Cinnamon to serve

Instructions

1. Make syrup: boil water, sugar, and cinnamon until sugar dissolves. Keep warm.
2. Heat olive oil in a heavy pot. Add semolina.
3. Toast semolina over medium heat, stirring constantly, until golden brown and nutty.
4. Add pine nuts and almonds. Toast 2 more minutes.
5. Carefully pour in hot syrup (it will splutter). Stir vigorously.
6. Cook until all liquid is absorbed and mixture pulls away from sides.
7. Pour into a mold or cake tin. Cool before unmoulding. Dust with cinnamon.