Traditional Greek Semolina Halva
with Olive Oil, Cinnamon & Lemon
A true classic of Greek cuisine: Σιμιγδαλένιος Χαλβάς is prepared according to the traditional 1–2–3–4 rule. Golden-roasted semolina, mild olive oil, cinnamon and fresh lemon zest give this traditional dessert its distinctive flavour.
Simple. Traditional. Wonderfully Mediterranean.
Ingredients
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1 cup mild olive oil
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2 cups semolina
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3 cups sugar
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4 cups water
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grated zest of 1 lemon
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cinnamon to taste
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1 small pinch of Fleur de Sel
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optional: a handful of roughly chopped almonds or hazelnuts
Important: Always use the same cup to measure the olive oil, semolina, sugar and water.
Preparation
1. Prepare the syrup
Add the water and sugar to a saucepan. Add the grated lemon zest and a small pinch of Fleur de Sel and bring to the boil until the sugar has completely dissolved. Then set the syrup aside.
2. Toast the semolina
Heat the olive oil in a sufficiently large saucepan. Add the semolina and slowly toast over medium heat, stirring constantly, until it develops a beautiful golden-brown colour and its characteristic roasted aroma.
3. Add nuts if desired
If you like your halva with nuts, add a handful of roughly chopped almonds or hazelnuts and toast them briefly with the semolina.
4. Add the syrup
Carefully add the prepared syrup to the toasted semolina, a little at a time.
Caution: The mixture will be very hot and may bubble up and splatter when the syrup is added.
5. Allow the halva to thicken
Continue stirring over low heat until the semolina has absorbed the liquid and the mixture becomes thick and starts to pull away from the bottom of the pan.
6. Transfer to a mould
Spoon the finished halva mixture into a mould, smooth the surface and allow it to cool slightly and set.
7. Turn out and serve
Turn the halva out onto a serving plate and sprinkle with cinnamon to taste.
A Little Tip
Traditional Greek semolina halva tastes wonderful simply flavoured with cinnamon and lemon. If you prefer a nuttier version, you can also add almonds or hazelnuts. It tastes delicious both slightly warm and completely cooled.
Perfect Products for Your Semolina Halva
Sotirelis Extra Virgin Olive Oil – Fruity & Mild
This mild olive oil is perfect for preparing halva and allows the flavours of toasted semolina, cinnamon and lemon to shine.
Floros Fleur de Sel from Messolonghi
Just a small pinch enhances the sweet and roasted flavours of the halva beautifully.
