Semolina halva
Dimitra's Dishes · ♥ 973 likes · 52.3K views · 6 min video
Read about bread and rice puddings in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup sliced almonds
- 2 cup granulated sugar
- 1 whole cinnamon stick
- 4 whole cloves
- 1 whole lemon peel
- 4 cup water
- 1 cup Greek honey
Bring the sugar, cinnamon stick, cloves, lemon peel and water to a boil in a saucepan; once the sugar dissolves turn off the heat and stir in the honey and vanilla.
Semolina halva, a Lenten dessert
- 1 tsp pure vanilla extract
- 1 cup light olive oil
- 2 cup semolina flour
In a wide, deep saucepan add the oil and semolina; toast over low heat about 10 minutes until aromatic and golden.
For the last 3 minutes add the soaked, skinned, halved almonds to toast.
- ¾–1 cup raisins
- lemon zest
- ½ tsp ground cardamom powder
- 1 tsp ground cinnamon
Add the raisins, lemon zest, cardamom and cinnamon; cook over low heat 2 to 3 minutes more.
Turn off the heat and pour the syrup in through a strainer to catch the spices and peel; it bubbles vigorously, so keep hands away from the steam.
When the bubbling stops cook over medium-low 5 to 10 minutes, until the syrup is absorbed and the halva releases from the side of the pan when a spatula is drawn through.
Cooking until it releases from the pan
Pack tightly into an ungreased bundt pan or other mould so there are no air bubbles, which would make it crumble; cool to room temperature, 45 minutes to an hour.
Packing the mould and unmoulding