GreekFoodTV – Sweet Semolina Halva with PDO Greek Olive Oil is one of the healthiest desserts. To see the recipe, press the more button.
Halva with Semolina
10-12 servings
For the Syrup
3 cups granulated sugar
5 cups/1200 ml water
2 cinnamon sticks
1 piece of lemon zest
¼ cup pine nuts
¾ cup coarsely chopped pistachios, plus a bit more for garnish
1 cup/240 ml extra-virgin Greek olive oil
2 cups coarse semolina flour
½ cup Greek golden raisins
Grated orange zest
2 tsp. cinnamon for garnish
1. In a medium-size pot, bring sugar and water to a boil over medium heat. Add the zest. Simmer, uncovered, for 2 to 3 minutes until a loose syrup is formed. Remove pan from heat and cool slightly.
2. In an ungreased skillet over medium heat, toast pine nuts and pistachios, stirring constantly, until very lightly browned, 1 to 2 minutes. Remove skillet from heat and cool.
3. In a large skillet or saucepan, heat olive oil until it just begins to sizzle, below the smoking point. Slowly add semolina, stirring constantly with a wooden spoon over low heat until semolina is lightly browned, about 7 to 10 minutes.
4. Take the pot off the flame, add the syrup very slowly to the semolina mixture, stirring with a wooden spoon. (Be careful not to burn yourself, as the mixture will bubble up rapidly.) Place the pot back on the flame. Stir over very low heat until the syrup is absorbed by the semolina and the mixture is thickened, 10 to 12 minutes. Add raisins, pistachios and pine nuts and stir. Add a little bit or grated orange zest. It is ready when it pulls sway from the sides of the pan. It should be congealed but grainy and honey colored. Remove the skillet from heat and pour the halva into a gelatin mold. Cover with a cloth and cool until it’s completely set. Unmold it, garnish by sprinkling with some ground cinnamon and some pistachios. Serve together with a cup of coffee.