Greek Halva Made from Semolina
by Editorial Staff
Traditional Greek sweet “Halvas simigdalenios”, which has nothing to do with halva in our understanding, but it is no less tasty, and it is very simple to prepare!
Cook: 1 hour
Serving: 4
Ingredients
- Semolina – 50 g
- Olive oil – 5 tbsp
- Walnuts – 50 g
For syrup:
- Sugar – 1 glass
- Lemon – 0.5 pcs.
- Orange (zest) – 1 pc.
- Cinnamon – 1 stick
- Water – 1.5 cups
How to make Greek halva from semolina:
Directions
- Let’s start making sweets by boiling sugar syrup. To do this, pour sugar into a saucepan, add water, juice of half a lemon, zest removed from one orange, and a cinnamon stick.
- We put the stewpan on fire, cook the syrup until transparent and thickened. This will take 10-15 minutes.
- And now you can cook the halva itself. Heat the olive oil in a saucepan. Pour semolina into a saucepan.
- Fry the groats in olive oil until they are slightly brownish in color and crumbly.
- We begin to gradually pour the syrup into the semolina, continuing to stir intensively.
- Chop the walnuts with a knife and add to the saucepan. We mix well.
- When all the syrup is absorbed and the semolina begins to lag behind the walls of the stewpan, the halva is ready. Remove the stewpan from the heat. Let the halva cool slightly.
- Now we shift the halva into any form convenient for you. Tamp the halva well with a spoon. We send halva to the refrigerator for half an hour.
- Cut the finished Greek halva from semolina into portioned pieces and serve. Enjoy your tea!
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