One of Greece’s classic desserts is Halva. Made with pan-fried semolina, warm spices, and nuts it is an interesting dessert. Halva was often served during lent as it contains no eggs or milk. It is quite pliable and will take the shape of any form it is put into.

Print this recipe

3 cups coarse semolina
2 1/2 cups sugar
1 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cups water
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup sliced almonds, toasted
Cinnamon to dust

Heat the oil in a pot over medium heat until you can feel the heat rising from the surface. Add the semolina and toast while stirring constantly (approximately 5 minutes). Add the ground cinnamon, ground cloves, and sugar and stir until well combined. Continue to stir for 5 minutes until the sugar begins to soften and is just before the melting point. Add the vanilla extract, lemon zest, orange zest, and water. Stir until the halva thickens.

Once the halva has thickened add in the nuts and transfer to a form of your choice. Allow it to cool for 30 minutes and invert onto a serving plate. Dust the surface with cinnamon and slice to serve.

Makes 1 cake.

%d bloggers like this: