Semolina halvas

Semolina halvas

By
From
A la Grecque
Serves
12
Photographer
Mark Roper

This Greek sweet was Yiayia’s speciality. Even at the age of ninety she often insisted on making halvas as a treat for my son Dominic. That is to say, she would start making it and then get tired of all the stirring. I would then be ‘allowed’ to finish making it under her watchful eye!

Although it can be eaten cold, halvas is delicious eaten warm and smothered in ground cinnamon.

Ingredients

Quantity Ingredient
200g unsalted butter
400g coarse semolina
600g caster sugar
1.5 litres cold water
1 orange, zested
200g walnuts, toasted
ground cinnamon

Method

  1. Melt the butter in a large heavy-based saucepan. Add the semolina and sugar and cook over a medium heat for about 15 minutes, stirring continuously with a wooden spoon, until is the mixture is golden brown.
  2. Remove from the heat and add the water and orange zest. Put the pot back onto medium heat and stir constantly for 15–20 minutes until the mixture is thick and comes away from the sides of the saucepan in a cohesive mass. Pour into a buttered shallow dish. Decorate with walnuts and sprinkle generously with cinnamon. Cool and cut into diamond shapes to serve. Warm slightly to serve, as the butter will set hard if refrigerated.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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