Semolina halva

In a saucepan combine two cups of granulated sugar, a cinnamon stick, four whole cloves, the peel of a lemon and four cups of water and bring to a boil.

As soon as the sugar dissolves turn the heat off and stir in one cup of honey and a teaspoon of vanilla extract.

In a deep wide saucepan add one cup of light olive oil and two cups of semolina flour.

Toast over low heat about 10 minutes until it smells toasted and takes on a golden colour.

For the last three minutes of toasting add the sliced almonds.

Add the dried fruit.

Add a little more lemon zest, half a teaspoon of ground cardamom and one teaspoon of ground cinnamon, and cook over low heat two to three minutes longer.

Turn the heat off before adding the syrup, because it bubbles vigorously, and pour the syrup through a strainer to catch the cloves, cinnamon and lemon peel.

Once it stops bubbling turn the heat back on and cook over medium low five to 10 minutes until all the syrup is absorbed and the halva releases from the pan.

Pack into an ungreased mold or bundt pan with no air bubbles.

Cool to room temperature, about 45 minutes to an hour, then turn out onto a platter.

Garnish with ground pistachios or a sprinkle of cinnamon.