Sunday 14 February 2021

Halva (Greek Semolina Cake)


1/2 cup of vegetable oil (olive oil is preferable but any vegetable oil will do)

2 cups of sugar

3 cups of Coarse Semolina (in some countries it's sold as 'Extra Coarse Semolina')

5 cups of water

1/2 teaspoon of  salt

Various nuts and fruit, optional (you can use almonds, walnuts, raisins etc)


Mix the sugar and the salt in the water and put it to boil

Use a wok or a deep pot and heat up the oil for a couple of minutes and then add the semolina.

Keep shifting the semolina constantly until it's well roasted (it normally takes the same amount of time as the water with the sugar to come to boil). You can add the nuts from the beginning or during the roasting, but add the fruit only at the end or they will stick on the pan.

Once the water comes to boil turn off. Turn off the fire on the wok momentarily as well.

Pour slowly and carefully the water on to the wok with the semolina as you stir it. Take care not to burn as it will boil violently for a few seconds.

Put the wok back on the fire for a minute or so, until all the water has been absorbed. That's it!

Place in a tray and let it cool. Serve either hot or cold with a dusting of cinnamon powder.