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hey guys! It's been a while! 
I am going for a visit to my relatives so I made a traditional semolina Halva to take with me. I thought I would post the recipe, it's delicious and very easy!
Ingredients: (very easy to remember)
1 cup vegetable oil
2 cups coarse semolina
3 cups sugar (I personally put 2+)
4 cups of water
Additionally
1 big handfull almonds/walnuts/raisins/pistacchios (or a combination of them )
cinnamon powder
few drops of lemon juice
Place water, sugar, cinnamon powder and lemon drops in a big pan and let them boil for 5 minutes (or until the sugar is dissolved)
In a small pot add the oil and when it is hot pour in the semolina. Reduce the heat to medium and using a wooden spoon stir constantly. The semolina will gradually start turning gold and then darker and darker until it burns. The colour really is matter of taste: the darker the halva the heavier the taste. I personally prefer it medium gold. Towards the end of the cooking time add the nuts and let them toast a little bit.
Then you have to pour the semolina into the syrup really quickly. Be careful, it will bubble and spatter so you have to stir it with the wooden spoon really quickly. In the meantime, the halva is starting to thicken. The final consistency should be that of a runny dough. Remove from the heat.
Pour the halva into your pan of choice (you can use a bundt pan, or a loaf pan or even serve it in individual bowls) and let it cool a little bit before serving. You can dust it with some extra cinnamon if you want and decorate with almond slivers.
Enjoy!
It will look like this when it cools down.
The picture and the recipe are taken from this site:
?????? ????????????? ?? ?????? ???????
I am going for a visit to my relatives so I made a traditional semolina Halva to take with me. I thought I would post the recipe, it's delicious and very easy!Ingredients: (very easy to remember)
1 cup vegetable oil
2 cups coarse semolina
3 cups sugar (I personally put 2+)
4 cups of water
Additionally
1 big handfull almonds/walnuts/raisins/pistacchios (or a combination of them )
cinnamon powder
few drops of lemon juice
Place water, sugar, cinnamon powder and lemon drops in a big pan and let them boil for 5 minutes (or until the sugar is dissolved)
In a small pot add the oil and when it is hot pour in the semolina. Reduce the heat to medium and using a wooden spoon stir constantly. The semolina will gradually start turning gold and then darker and darker until it burns. The colour really is matter of taste: the darker the halva the heavier the taste. I personally prefer it medium gold. Towards the end of the cooking time add the nuts and let them toast a little bit.
Then you have to pour the semolina into the syrup really quickly. Be careful, it will bubble and spatter so you have to stir it with the wooden spoon really quickly. In the meantime, the halva is starting to thicken. The final consistency should be that of a runny dough. Remove from the heat.
Pour the halva into your pan of choice (you can use a bundt pan, or a loaf pan or even serve it in individual bowls) and let it cool a little bit before serving. You can dust it with some extra cinnamon if you want and decorate with almond slivers.
Enjoy!
It will look like this when it cools down.
The picture and the recipe are taken from this site:
?????? ????????????? ?? ?????? ???????
