Halvas! Traditional & easy to make recipe!

Winter or summer, at home or at Greek restaurants and tavernas homemade Halvas is a special delight for all ages.

Prep time: 30min | Total time: 1h | Serving size: 8-10


  • 1 tea cup of olive oil
  • 1 tea cup of fine semolina
  • 1 tea cup of coarse semolina
  • 2½ tea cups of sugar
  • 4 tea cups of water
  • a piece of lemon zest
  • a piece of orange zest
  • 1 cinnamon stick
  • 1 tablespoon of cinnamon powder
  • Cinnamon Powder, Almonds, walnuts and raisins to taste


  1. Place the water, sugar, cinnamon stick, zests of orange and lemon in a casserole type pan and simmer until the sugar melts.
  2. Warm the olive oil in a deep casserole over medium heat and brown the semolina, stirring with a wooden spoon, for about 5 to 6 minutes until it turns dark brown.
  3. Add the cinnamon powder, stir and remove from heat.
  4. Use a ladle to pour, carefully, a little at a time, the syrup over the semolina mixture.
  5. Be careful because the mixture is very hot and bubbly.
  6. Put back to heat and stir until the mixture comes easily off the sides of the casserole.
  7. Empty the mixture in a sponge cake mould or in small forming pans and leave to cool completely.
  8. Depending on what type of pan you have placed it after it cools down, turn it out on a large or smaller serving plates.
  9. Sprinkle with cinnamon.
  10. Decorate with almonds, walnuts and raisins.