Halva (A Greek Sweet Using Semolina)

Recipe by evelynathens
READY IN: 20mins
SERVES: 15-18




  • 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.