Have you ever had halva made from semolina? This is the recipe that my mother would make when I was a child. Halvas Simigdalenios – or Semolina Halva. It is studded with nuts like pistachio, pine nuts or almonds, and dried fruit like raisins. Spiced with cinnamon & flavored with orange or lemon zest.
It’s a simple old world Greek dessert that is customary during the days of the Great Lent and the Holy Week leading up to Easter. It uses no eggs, butter or milk. But rather, the semolina is cooked in olive oil & a simple syrup.
Ingredients
Syrup:
2 1/2 cups water
1 1/2 cups sugar (or any non sugar sweetener)
Cinnamon stick
3 cloves
Lemon peel
Halva:
1 cup semolina powder
1/2 cup extra virgin olive oil
1 cup of roasted nuts (I mixed pistachio & pine nuts)
1/4 cup raisins
Orange zest or lemon zest
1 tbsp Cinnamon powder
(Extra cinnamon for dusting)
Directions:
Start by making a simple syrup. Bring the water, sugar, lemon peel, cinnamon stick & cloves to a boil & allow to simmer for a few minutes. You will have a loose syrup.
In a medium sized pot, heat your olive oil on medium heat. Add the semolina & stir continuously. You are basically cooking the semolina and enhancing its flavor. The oil will absorb into the semolina. Add in the powdered cinnamon. Stir continuously.
Slowly pour in the simple syrup & continue to stir. The semolina will absorb all of the liquid & become pudding like. As you stir you will see it pulling away from the sides of the pot.
Pour in the nuts, raisin and orange zest. Continue to stir until incorporated.
Pour into your Bundt cake mold. Smooth it out with the base of a spoon.. Let it set till completely cool before you remove it from its mold.
Garnish with a sprinkle of cinnamon.
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