Greek Semolina Halva Dessert
User Reviews
5
Greek Semolina Halva Dessert
Description
This Greek Semolina Halva Dessert begins by toasting slivered almonds briefly until aromatic, then setting them aside. Semolina flour is toasted slowly in extra virgin olive oil until golden, which develops a nutty flavor while preventing burning requires careful stirring over medium-low heat. Once toasted, brown sugar, water, cinnamon, ground cloves, and the toasted almonds are stirred in and cooked until the mixture thickens and starts pulling away from the pan's bottom.
The thickened semolina mixture is transferred to a lightly oiled non-stick bundt cake pan, pressed to remove air pockets, and allowed to cool slightly. The dessert is typically removed from the pan, dusted with additional cinnamon, and sliced for serving. The flavor profile balances warm spices with the richness of olive oil and sweetness from the brown sugar, complemented by the crunchy almonds.
Variations can include substituting almonds with other nuts like pine nuts, pistachios, or walnuts, and adding raisins for extra texture. Coarse or fine semolina can be used depending on availability, and pressing the halva mixture firmly ensures an even shape when unmolded.
Ingredients
- 1 cup extra virgin olive oil
- 2 cups semolina flour coarse
- 3 cups brown sugar
- 6 cups water
- 1 cup almonds slivered
- 1 teaspoon ground cinnamon plus more for dusting
- 1½ teaspoon cloves ground
Instructions
- Place a large skillet over medium-high heat and toast the almonds for 2-3 minutes.Transfer the almonds to a plate and set it aside. 1 cup slivered almonds
- Add the olive oil to the skillet. Add the semolina and toast it over medium-low heat. Mix continuously for 4-5 minutes, until the semolina becomes golden brown. Take your time, and don't rush. 1 cup extra virgin olive oil 2 cups coarse semolina flour
- Add the brown sugar, water, ground cinnamon, ground cloves, and almonds. Stir for another 10 minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan. Remove from heat and cover the pan with a kitchen towel. Let the semolina mixture cool slightly.3 cups brown sugar 1 teaspoon ground cinnamon 1½ teaspoon ground cloves 1 cup slivered almonds 6 cups water
- Brush a non-stick bundt cake pan with a little olive oil. Transfer the mixture to the bundt pan and press it lightly into the pan to fill the shape nicely with no gaps. Don't push it in too hard, you don't want the cake to be very dense. Cover the pan with a kitchen towel, and let the cake rest for 3-4 hours until completely firm.
- Turn the cake over on a large serving platter. Sprinkle ground cinnamon all over the halva. Cut into slices and serve.
Notes
- Use coarse semolina if possible; fine semolina or a mix works as a substitute.
- Toast the semolina slowly in olive oil to avoid burning and develop a rich flavor.
- Variations include using pine nuts, pistachios, or walnuts instead of almonds and adding raisins for sweetness.
- Press the mixture firmly in the bundt pan and tap it to remove air gaps for a neater shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 22mg | 1% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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