Halvas: Greek Semolina Pudding

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.

• Prep: 10 min
• Cook: 20 min
• Difficulty: Easy
• Calories: 666
• Protein: 7 g
• Carbs: 99 g
• Fat: 26 g

Ingredients

• 166.7 g Durum wheat semolina ( medium )
• 83.3 ml Extra virgin olive oil
• 266.7 g White sugar
• 500 ml Mineral water
• 0.7 pc Cinnamon stick
• 2 pc Clove
• 0.7 pc Citrus sinensis (L.) Osbeck ( zest only )
• 33.3 g Almond with skin ( whole )

Instructions

1. Toasting almonds

   In a dry pan, toast the almonds over medium heat. They should turn brown and release a nutty aroma. Set aside.

2. Syrup preparation

   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. Cooking the semolina

   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. Combining

   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. Molding and resting

   Press the mixture into a mold. Allow to cool completely before unmolding. The texture should be firm enough to be sliced cleanly.

Chef's tips

• 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.

Storage

Keeps for 5 days in the refrigerator in an airtight container. Can be enjoyed cold or at room temperature.