Helva

Method

1. For the syrup, put 300ml water, the orange juice and sugar in a saucepan over medium heat and bring to the boil. Add the cinnamon stick, orange zest and cloves. Reduce the heat and simmer for 20 minutes. Leave the syrup to cool for 5–10 minutes. Drain the syrup through a sieve and into a jug and discard the cinnamon stick, orange zest and cloves. You should have about 250ml syrup.
2. Heat the butter and olive oil in a large saucepan over medium heat. Add the semolina, almonds and pine nuts and cook over low heat, stirring continuously, for about 20 minutes until the mixture begins to turn golden, being careful not to burn it. Remove the pan from the heat.
3. Carefully pour two-thirds of the syrup over the semolina mixture, stirring with a wooden spoon. Cover with a tea towel and leave it for 10 minutes to allow the syrup to soak in.
4. Lightly grease the dariole moulds or ramekins with olive oil. Spoon the mixture into the moulds and leave to cool for at least 10 minutes.
5. To serve, run a small, sharp, flexible knife around the edge of each mould and invert them onto plates. Drizzle with the remaining syrup, scatter the pomegranate seeds over and sprinkle with a little ground cinnamon.