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Semolina Halva

A traditional Greek dessert made with toasted semolina cooked in a warm spiced citrus syrup. Served at room temperature dusted with ground cinnamon.

30 minEasyServes 8280 cal/serving

GreekDessertStovetopVeganVegetarianMediterraneanHalal-friendlyDairy-FreeEgg-FreeSoy-FreeLow-SodiumAlcohol-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

  • 3 cups water
  • 1.5 cups granulated sugar
  • 1 cinnamon stick
  • 1 strip orange peel, stripped
  • 1/2 cup extra-virgin olive oil
  • 1 cup coarse semolina
  • 1/4 cup sliced almonds
  • 1/2 tsp ground cinnamon

Instructions

  1. 1

    Combine 3 cups water, 1.5 cups granulated sugar, 1 cinnamon stick, and 1 strip stripped orange peel in a saucepan over medium heat.

  2. 2

    Bring syrup to a boil, stir until sugar dissolves, then simmer for 5 minutes and remove from heat.

  3. 3

    Heat 1/2 cup extra-virgin olive oil in a deep pot over medium heat, then add 1 cup coarse semolina and 1/4 cup sliced almonds.

  4. 4

    Toast semolina while stirring constantly until golden brown, about 8 to 10 minutes.

  5. 5

    Discard cinnamon stick and orange peel from syrup, then carefully pour hot syrup into pot with toasted semolina.

  6. 6

    Cook mixture over low heat while stirring until thickened and pulled away from sides of pot.

  7. 7

    Transfer into a mold, cool completely, turn out onto a plate, and dust with 1/2 tsp ground cinnamon.

Questions

Can I make Semolina Halva gluten-free?

Yes. The gluten in this entry is 1 cup coarse semolina. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Semolina Halva keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Semolina Halva?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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