Semolina Halva!

Semolina is an ingredient really really loved in Greece. We use it in both sweet and savoury recipes, in two forms coarse and fine.

The most popular is the Semolina Halva. We usually amke it during fasting periods and Easter.

It is a very classic dessert, one that complements nicely a heavy lunch.
It is also offered complementary in many restaurants, after you finish your meal.

There is no actual recipe. You simply follow a rule.

1-2-3-4...

1 cup/glass/teacup, etc.. olive oil
2 cups - // -                   semolina (coarse)
3 cups - // -                   white sugar
4 cups - // -                   water

also you can add almonds, walnuts, raisins, pine nuts or nothing at all!

Using this rule, you can try it and change it to the way you like it best, in order to suit your taste.
I use 1/2 cup olive oil and raisins.
Naturally, since it is me, I add chopped dark chocolate..... The taste is crazy!!!!

Semolina Halva
my way!

1/2 cup olive oil
2 cups semolina coarse
3 cups white sugar
4 cups water
1 cinnamon stick
raisins
100gr dark chocolate chopped

* In a small pot put the water, the sugar and the cinnamon stick and boil, until you make a watery syrup.
* In a large tall pot place the olive oil, heat it and add the semolina.
* Reduce temperature and cook the semolina, stirring very often until it changes colour and darkens. It needs to be cooked thoroughly or you will end up with a "muddy" "creamy" halva. BUT, be careful. You need to watch the pot, because it can burn easily...
* After the semolina is ready, remove the pot from the fire and CAREFULLY pour in the warm syrup. It is going to bubble so much. BE CAREFUL or you will burn yourself!!!
* Place on the fire and stir a bit.
* Remove from the fire, add the chocolate and stir. The chocolate will melt.... (yum!).
* Cover the pot with a clean dish towel and let it sit for 5 minutes.
* Pour the halva in a bundt or loaf baking pan or a silicon pan with the shape and design you like, until it is cool.
* Place on the baking pan a platter and invert the halva.

You can leave it as is, or dust with cinnamon and decorate with almonds, etc..

Most of the times I let half plain and add the chocolate to the other half and then combine them, because I like it visually.

Louise

P.S.: Sometimes I reserve a little halva in a bowl and eat it very warm... I love it!