Monday, December 19, 2011

Greek halvas

Greek halvasThere is a very sweet tradition observed in many restaurants in Greece.
They serve complimentary desserts to the clients along with the bill. And if you are lucky, this dessert is not fruit, but something really sweet and tasty. And if you are very, very lucky, this is a Greek halvas.
It is a really sweet dessert, prepared from semolina and sugar syrup. So I will not try to convince you that  it is low in calories. Because it is not. But once in a while it is a permitted sin, I hope. The amount of the key ingredients is easy to remember - 1, 2, 3, 4.

  • 1 cup sunflowers oil
  • 2 cups of semolina
  • 3 cup of sugar
  • 4 cups of hot water
  • 100 g blanched almonds, chopped
  • 2 Tbsp cinnamon
Halvas with semolina

Pour the olive oil into a large saucepan and add the semolina. Cook the semolina until it gets light brown stirring continuously. Add the almonds to toast them slightly.Dissolve the sugar in the water and bring to simmer for 5 minutes to make a syrup. Add syrup to the semolina. Continue cooking until halva absorbs the syrup. Cover the pot and set aside to cool for 15 minutes.  Pour into a battered form and let cool completely.
Dust with cinnamon and serve.


1 comment:

  1. This greek halva recipe looks so great and easy. It is very similar to the semolina halva my mom makes. I also love the way you have presented the dish.