Ingredients ΓΙΑ ΤΟ ΣΙΜΙΓΔΑΛΕΝΙΟ ΧΑΛΒΑ 1 cup mild olive oil 1 cup fine semolina 1 cup coarse semolina 2-1/2 cup sugar 4 cup water 1/2 cup black raisins 1/2 cup roasted almonds 2 lemon peels 1 tbsp cinnamon 1 cinnamon stick Equipment Baking pan Pot TAGS DESSERTS ALMONDS LENTED FOOD VEGAN VEGETARIAN CLEAN MONDAY GREEK Ingredients ΓΙΑ ΤΟ ΣΙΜΙΓΔΑΛΕΝΙΟ ΧΑΛΒΑ 1 cup mild olive oil 1 cup fine semolina 1 cup coarse semolina 2-1/2 cup sugar 4 cup water 1/2 cup black raisins 1/2 cup roasted almonds 2 lemon peels 1 tbsp cinnamon 1 cinnamon stick Instructions Place the water, sugar, cinnamon stick, and lemon peels in a saucepan. Stir until the sugar dissolves, and once it comes to a boil, simmer for 2-3 minutes. When the sugar has completely dissolved, remove from the heat and set aside. In a deep, heavy-bottomed pot, gently heat the olive oil over medium heat, being careful not to let it burn. Add the fine and coarse semolina. Toast the semolina, stirring continuously with a wooden spoon, until golden and aromatic, about 6-8 minutes, until it takes on a deep golden-red hue. Toward the end, add the ground cinnamon, raisins, and almonds, stirring well. Remove the pot from the heat. Very carefully, add the hot syrup gradually to the semolina mixture, ladling from a low height, as it bubbles intensely and is extremely hot. Add all the syrup and stir to combine. Return to low heat and stir until the mixture thickens, pulls together like a dough around the spoon, and detaches from the sides of the pot. Remove the cinnamon stick and lemon peels. While still warm, transfer the halva into a mold. Press with the back of a spoon to release any air pockets and smooth the surface. Let cool for 30 minutes. SERVING Cover the mold with a serving platter. Invert in one motion and remove from the mold. Serve at room temperature, sprinkled with cinnamon. Tips Toast the semolina thoroughly to achieve the halva’s signature caramel-like color. TAGS DESSERTS ALMONDS LENTED FOOD VEGAN VEGETARIAN CLEAN MONDAY GREEK
