Semolina Halva with Orange and Cinnamon

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.

• Prep: 10 min
• Cook: 30 min
• Difficulty: Easy
• Calories: 828
• Protein: 11 g
• Carbs: 105 g
• Fat: 39 g

Ingredients

• 250 g Durum wheat semolina ( medium )
• 125 ml Extra virgin olive oil ( for cooking )
• 200 g White sugar
• 500 ml Mineral water
• 50 g Almond with skin ( whole )
• 30 g Raisin optional
• 1 pc Cinnamon stick
• 2 pc Clove
• 1 pc Citrus sinensis (L.) Osbeck ( zest removed in strips )
• 1 tsp Cinnamon powder ( for garnish )

Instructions

1. Prepare the syrup

   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. Toast the semolina

   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. Bind the mixture

   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. Molding and resting

   Press the mixture into a mold. Smooth the surface. Let cool completely at room temperature before unmolding. Sprinkle with cinnamon powder just before serving.

Chef's tips

• 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.

Storage

Keeps for 5 days at room temperature under a clean cloth or in an airtight container.