By Meal
Classic Semolina Halva
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Chef: Diane Kochilas Ingredients 8 servings 2 cups sugar 3 cups water ¼ cup lemon juice ½ cup pine nuts ½ cup blanched almonds ½ cup extra virgin Greek olive oil 1 cup coarse semolina flour ½ cup seedless raisins 1-2 tsp. ground cinnamon Grated rind of 1 lemon Ground cinnamon for dusting (optional) Preparation 1. Bring sugar and water to a boil over medium heat and simmer, uncovered, for 10 minutes, until slightly thickened. Add lemon juice and set aside. 2. Toast the pine nuts and almonds in a dry skillet. 3. In a large saucepan, heat the olive oil and then slowly add the semolina, in a steady, thin stream, stirring with a wooden spoon. Stir the semolina with the hot oil for about 10 minutes, over medium heat, until lightly browned. 4. Add the toasted nuts and raisins and stir. Sprinkle in a little cinnamon. Slowly add the hot syrup, stirring all the while, and continue cooking and stirring the mixture until it is almost solid. Remove and spoon into a cake pan or bundt pan to set. Sprinkle with cinnamon before serving. |
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