Semolina Halva with Orange and Cinnamon
Ingredients
- 250 gDurum wheat semolina (medium)
- 125 mlExtra virgin olive oil (for cooking)
- 200 gWhite sugar
- 500 mlMineral water
- 50 gAlmond with skin (whole)
- 30 gRaisin
- 1 pcCinnamon stick
- 2 pcClove
- 1 pcCitrus sinensis (L.) Osbeck (zest removed in strips)
- 1 tspCinnamon powder (for garnish)
Method
A firm texture that slices cleanly, revealing amber, translucent grains. The scent of toasted semolina blends with orange and cinnamon for a rustic and powerful dessert.
- 1
In a saucepan, pour the mineral water, white sugar, cinnamon sticks, cloves, and orange zest. Bring to a boil. Simmer for 5 minutes until the syrup lightly coats the spoon.
- 2
Heat the olive oil in a heavy-bottomed pan. Pour the durum wheat semolina and almonds with skin. Stir constantly with a spatula. The grains should turn golden, slightly brown, and release a toasted nutty aroma.
- 3
Remove the spices from the syrup. Pour the hot liquid over the semolina all at once (watch out for steam). Add the raisins. Cook over low heat, stirring until the mixture pulls away cleanly from the sides of the pan.
- 4
Press the mixture into a mold. Smooth the surface. Let cool completely at room temperature before unmolding. Sprinkle with cinnamon powder just before serving.
Frequently asked questions
How do you get this dish right?
- The key is toasting: the semolina must change color without burning.
- Be extremely careful when adding the syrup, the steam is very hot.
- Use high-quality olive oil as its flavor will remain present in the background.
How long does this dish keep?
Keeps for 5 days at room temperature under a clean cloth or in an airtight container.
