Semolina Halva

Traditional Greek semolina halva with cinnamon and nuts - a comforting sweet.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
✅
Nuts
✅
Serves
8 - 10
Difficulty
Easy

Ingredients

  • For the syrup:
  • 600ml water
  • 400g sugar
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 strips orange peel
  • For the halva:
  • 250ml olive oil or vegetable oil
  • 300g coarse semolina
  • 100g blanched almonds, toasted and roughly chopped
  • 50g pine nuts, toasted
  • 1 tsp ground cinnamon, plus extra for serving
  • Pinch of ground cloves

Method

  1. First, make the syrup. Combine the water, sugar, cinnamon stick, cloves, and orange peel in a saucepan. Bring to a boil, stirring to dissolve the sugar, then reduce heat and simmer for 10 minutes. Remove from heat and set aside to cool slightly. Keep it warm.

  2. Toast the almonds and pine nuts in a dry pan over medium heat for 3-4 minutes until lightly golden and fragrant. Set aside.

  3. Heat the oil in a large, heavy-based saucepan over medium heat. Add the semolina and stir constantly with a wooden spoon.

  4. Continue stirring for 15-20 minutes until the semolina turns a deep golden brown colour and smells nutty and toasted. This constant stirring is essential - don't leave it unattended or it will burn.

  5. Add the toasted almonds, pine nuts, ground cinnamon, and ground cloves to the semolina. Stir to combine.

  6. Remove the cinnamon stick, cloves, and orange peel from the syrup. Very carefully and slowly, pour the warm syrup into the semolina mixture - it will bubble and spit vigorously, so stand back.

  7. Stir continuously for 3-4 minutes over low heat until the mixture thickens and starts to pull away from the sides of the pan. It should have the consistency of thick porridge.

  8. Remove from heat and cover the pan with a clean tea towel, then place the lid on top. Let it sit for 10 minutes - this allows the halva to steam and become fluffy.

  9. You can serve it straight from the pan, or press it into a lightly oiled mould (like a bundt tin or individual moulds) and turn out onto a serving plate once cooled.

  10. Dust generously with ground cinnamon before serving. Halva is traditionally served warm or at room temperature, often with a cup of Greek coffee. It's customarily made for memorial services and gatherings, but is also enjoyed as a comforting everyday sweet. Keeps for 2-3 days covered at room temperature.