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
- Place the water, sugar, cinnamon stick, zests of orange and lemon in a casserole type pan and simmer until the sugar melts.
- 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.
- Add the cinnamon powder, stir and remove from heat.
- Use a ladle to pour, carefully, a little at a time, the syrup over the semolina mixture.
- Be careful because the mixture is very hot and bubbly.
- Put back to heat and stir until the mixture comes easily off the sides of the casserole.
- Empty the mixture in a sponge cake mould or in small forming pans and leave to cool completely.
- Depending on what type of pan you have placed it after it cools down, turn it out on a large or smaller serving plates.
- Sprinkle with cinnamon.
- Decorate with almonds, walnuts and raisins.