Greek cuisine · Desserts & Sweets

Constantinople-Style Semolina Halva with Raisins

Semolina halva Constantinople-style with toasted almonds and raisins, stirred in a pot and turned out.

Ingredients · for 6 servings

• 250 g semolina
• 200 ml olive oil
• 300 g sugar
• 750 ml water
• 100 g almonds
• 100 g raisins
• 1 cinnamon stick and 4 cloves
• 1 strip organic orange peel
• 2 tsp cinnamon
• 1 pinch salt

Instructions

1. Bring sugar, water, cinnamon stick, cloves, orange peel and salt to a boil and simmer uncovered for 5 min., then remove the spices and set the hot syrup aside.
2. Roughly chop the almonds and toast in a dry pan for 3–4 min. until fragrant; soak the raisins in warm water for 10 min. and squeeze out.
3. Warm the olive oil in a heavy pot and toast the semolina in it over medium heat for 8–10 min., stirring constantly, until hazelnut-brown and nutty-smelling — this is where all the flavor develops.
4. Pull the pot briefly off the heat and very carefully pour in the hot syrup in small amounts; the mixture hisses and spatters strongly, so keep stirring briskly.
5. Stir in the almonds and raisins and continue cooking over low heat for 4–5 min. until the mass pulls away from the bottom of the pot as a compact lump.
6. Press the halva firmly into a rinsed bowl or ring mold right away, let rest for 20 min., turn out onto a plate and serve lukewarm dusted with cinnamon.