Recipe by evelyn/athens
This is a type of pudding, very popular here in Greece. Economical to make and tasty.
Top Review by Archontia
This is a good recipe for halvas. I just made some tonight. I used to make halva back when I was in Athens, Greece, and the recipe my mother taught me was very similar to the one I saw here by Evelyn (instead of olive oil we used butter).
- 1 cup best quality olive oil (or you can use a combo of 1/2 cup olive oil and 1/2 cup corn oil or butter, anything totalling 1 cup)
- 2 cups fine ground semolina
- 1 cup chopped walnuts or 1⁄2 cup pine nuts
- 2 cups sugar
- 2 cups water
- 2 cups milk
- coarsely ground walnuts or pine nuts, toasted
- sesame seeds, toasted (optional)
Directions See How It's Made
- Dissolve the sugar in the water and milk and bring it to a bare simmer.
- Boil for 5 minutes and remove from heat.
- At the same time, brown the semolina in the oil on medium-high heat, stirring continuously.
- This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly.
- When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir.
- Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern).
- Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon.
- You should not put this dessert in the refrigerator.
- It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once.
- Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.