Greek traditional food: Halva or Semolina

When it comes to traditional Greek food Halva takes the cake. The Greek Halva or Semolina is a traditional dessert that is extremely popular during the Lenten period. A pudding-like dish, the Greek halva is a unique combination of body, sweetness, and fruity flavours. It can be eaten all year round and is an ideal dessert for vegans and vegetarians – as it’s egg-free and dairy-free.

In today’s article we want to share the original recipe with you, just the way it’s made when you visit Greece and its surrounding islands.

For the semolina Halva

• 1/2 cup olive oil
• 1/2 cup corn oil
• 2 cups semolina (1 1/2 cup coarse and 1/2 cup thin)
• 1/2 tsp clove (powder)
• 1 tsp cinnamon (powder)
• 1/4 of a cup blond raisin (optional)
• 1/2 cup almond slivers (optional)

For the syrup

• 3 cups of sugar (or 2 cups sugar and 1 cup honey)
• 4 cups of water
• 1 cinnamon stick
• 1 whole clove (optional)
• zest of 1 lemon

1. To prepare this delicious Greek halva recipe, start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to a boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside but keep warm.
2. In the meantime, roast the almond silvers in the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavor and crunchiness.
3. Heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture, the darker it will become. Just be careful not to over toast it, as the semolina will burn, and the halva will become bitter.
4. Remove the pot from the stove and pour in, slowly, the warm syrup. Don’t forget to remove the lemon peel, cinnamon, and clove!
5. Stir with a wooden spoon and return the pot to the stove. Add the halva spices.
6. Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan.
7. Remove the pot from the stove, add the raisins and half of the roasted almond slivers and blend. Cover the halva with a towel and let it rest for 10 minutes. Pour the mixture into a pudding mold or into individual bowls.
8. Allow the halva to cool for about 1 1/2 hours before serving. Garnish with some cinnamon powder and sprinkle with the rest almond slivers.
9. Enjoy!