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Cuisine: Greek
Courses: Dessert
Serves: 12 people

Recipe Ingredients

3 cups 711mlWater
2 cups 396g / 13ozGranulated sugar
1   Cinnamon stick
3   Whole cloves
1   Lemon - (peel only)
1/2 cup 99g / 3.5ozButter
1 cup 237mlCoarse semolina or farina
4 tablespoons 60mlPine nuts
2 tablespoons 30mlBlanched - chopped almonds
3 tablespoons 45mlWhole blanched almonds

Recipe Instructions

Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for 10 minutes, then cool.

Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. Stirring constantly with a wooden spoon, slowly add the semolina or farina. Cook over low heat until the mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute.

Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. Remove from the heat and drape with a clean towel for 10 minutes. Turn into a mold, spreading with a knife or a spatula. Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. Cut into small, diamond-shaped pieces.

Jeff Smith


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