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GreekAuthentic Cuisine

Halvas Semolina

Serves 4 to 6 Dessert vegetarian, Desserts

Halvas Semolina

Halvas Semolina is a staple on Lenten tables across Greece, where it is prepared with generous amounts of olive oil and a pinch of salt measured by instinct. This version captures the essence of home cooking, the way a Greek family would naturally prepare it, always with a slice of lemon nearby to brighten the flavors.

The result is a dessert with a comforting, grainy texture, balanced by the warmth of cinnamon and the subtle crunch of almonds. Each bite offers a gentle sweetness, making it a soothing end to a meal or a welcoming treat at any time of the day.

Ingredients

  • 200 gsemolina
  • 150 mlolive oil
  • 200 gsugar
  • 500 mlwater
  • to finishcinnamon
  • almonds — toasted

Method

  1. Start by heating 150 ml of olive oil in a large, heavy-bottomed saucepan over medium heat. Once the oil is hot but not smoking, add 200 g of semolina. Stir continuously with a wooden spoon, ensuring the semolina is evenly coated with oil and begins to turn a golden brown color. This step is crucial for developing the nutty flavor characteristic of Halvas Semolina.
  2. In a separate pot, combine 200 g of sugar and 500 ml of water. Heat the mixture over medium heat, stirring occasionally until the sugar is fully dissolved. Once dissolved, bring the syrup to a gentle simmer and then remove it from the heat. This syrup will be used to sweeten and bind the semolina mixture.
  3. Carefully pour the hot syrup into the toasted semolina mixture, stirring constantly. Be cautious as the mixture will bubble vigorously. Continue stirring until the liquid is fully absorbed and the mixture thickens, pulling away from the sides of the pan. The texture should be smooth and creamy, indicating that the semolina is fully cooked.
  4. Once the mixture has thickened, remove the saucepan from the heat. Allow it to rest for a few minutes, which will help it set slightly and make it easier to shape. Stir gently to ensure even consistency throughout.
  5. Transfer the halva to a mold or serving dish, pressing it down gently to ensure there are no air pockets. Allow it to cool at room temperature until it firms up, which will take on a slightly dense yet tender texture.
  6. Finish by sprinkling cinnamon over the top and garnish with almonds. Serve the Halvas Semolina warm or at room temperature, allowing the flavors to meld and the texture to be just right for enjoying.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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