Halvas: Greek Semolina Pudding
Ingredients
- 166.7 gDurum wheat semolina (medium)
- 83.3 mlExtra virgin olive oil
- 266.7 gWhite sugar
- 500 mlMineral water
- 0.7 pcCinnamon stick
- 2 pcClove
- 0.7 pcCitrus sinensis (L.) Osbeck (zest only)
- 33.3 gAlmond with skin (whole)
Method
Semolina toasted in oil until golden brown, then soaked in a spiced syrup. The grains stay firm to the bite while remaining melt-in-the-mouth, complemented by the crunch of toasted almonds.
- 1
In a dry pan, toast the almonds over medium heat. They should turn brown and release a nutty aroma. Set aside.
- 2
Mix water, sugar, cinnamon, cloves, and orange zest. Bring to a boil and simmer for 5 minutes. The syrup should be clear and fragrant.
- 3
Heat the oil in a large pan. Rain in the semolina. Stir constantly with a wooden spoon until the grains turn amber. This is the key step for flavor.
- 4
Carefully pour the hot syrup over the semolina (watch out for splashes). Add the almonds. Stir over low heat until the mixture pulls away from the sides of the pan.
- 5
Press the mixture into a mold. Allow to cool completely before unmolding. The texture should be firm enough to be sliced cleanly.
Frequently asked questions
How do you get this dish right?
- Don't take your eyes off the semolina while toasting; it goes from golden to burnt in ten seconds.
- Let the pudding rest in its mold for 10 minutes before touching it; the moisture needs to balance out.
How long does this dish keep?
Keeps for 5 days in the refrigerator in an airtight container. Can be enjoyed cold or at room temperature.
