Right in time for the Greek Easter fast! The Greek halvas brings me very fond memories. It was the first dessert I made for my husband the first time I invited him for dinner at my house and look how far we’ve come. Thirteen years later, we don’t make halva so very often. Indeed, that bag of semolina had been sitting there for quite some time. But its time came and it came out beautiful. I prefer halva with olive oil rather than butter, I love the cinnamon in it and a darker roast. I don’t like to add raisins or nuts. Just the simple version.
- 1 cup olive oil
- 500 grams semolina (one bag)
- 3 cups sugar
- 4 cups hot water
- 1-2 teaspoons cinnamon
How to make: Heat the olive oil. Add the semolina and roast until it becomes very light brown. Keep stirring with a wooden spoon while you’re roasting the semolina and keep the fire low to avoid burning it. It’ll take a good amount of stirring. Combine the sugar with the hot water and when the semolina is roasted, add it all at once. Start stirring again. Add 1 teaspoon of cinnamon or more if you like but don’t overdo it. Too much cinnamon can make it bitter. Keep stirring until the mixture detaches easily from the walls of the pot. Put the halva in a mold and let it cool off. When it’s cool turn it upside down on a serving plate. Ready!
Notes and tips: Despite common wisdom, it is not necessary to dissolve the sugar in the hot water before adding it to the semolina. You can add both to the mix all at once. When you add the hot water, be sure to wear long sleeves and be alert to stay away from the pot. The hot water will make the mixture very hot and bubbly. Watch out!