Greek Halva

Greek Halva
This here, Semolina Halva is young, handsome and scandalous, without question or hesitation, he also has a caramelized taste like an extra bonus in the suitcase with his dowry. There is a little secret about him and it is about the technique of his preparation. It will be revealed to you later, reading the article or enjoying it, if you make it!
Forget the well-known 1 2 3 4 etc. here arithmetic changes, it's not like when we were kids and they taught us our first sweets… Confectionery is an evolving art, it's very special and strict, I would say, even if it concerns the simplest of sweets. Sometimes the simple does not mean simplistic, the depthless approach to the real.
Its ingredients, thanks to which it becomes very light and aromatic, apart from the well-known semolina, are nuts, cinnamon, juice and orange zest as well as sweet orange spoon chopped!
Yours
work: 45′ time: 2h:45′ easy:

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Greek Halva Greek Halva

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»




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Ingredients (~10 servings)

  • 400g thick semolina
  • 140g olive oil (half half with corn oil)
  • 360g sugar
  • 700g tap water
  • 100g walnuts+ a little more for sprinkling
  • 100g sweet orange spoon, chopped
  • 1 orange juice & zest
  • 1 tbsp cinnamon
In a deep saucepan and over medium to high heat, put the oil to burn. Add the semolina and stir almost constantly to brown evenly, darkening without burning, so that its aroma develops and swells. Good roasting will keep it threaded and will not get muddy.
At this stage, when the semolina has been roasted properly, lower the heat and put the sugar in the pot, so that it is cooked together with the semolina and caramelized. Stir constantly and carefully, with a wooden spoon.
We pour the water carefully, holding the lid of the pot like a shield in front of our face and our head away from the steam.
Always stirring, add the orange juice and a little of its zest, keep the rest for sprinkling on top. Once it starts to boil again, mix carefully so that the caramelized pieces of sugar that have been created melt.
Finally add the walnuts coarsely chopped with a knife, and the chopped sweet of the orange spoon.
When the halva comes off the walls of the pot, mix very well for the last time and remove the pot from the heat.
While it is hot, we divide it into regular size forms and small forms, pressing it with the back of a spoon to make its surface flat.
Leave the form with the halva aside to cool, covered with a towel for 2-3 hours. Then turn over, sprinkle the top with cinnamon & grated walnuts, mixed with a tablespoon of brown sugar. Sprinkle with a little orange zest.
Cut and enjoy.
Greek Semolina Halva Greek Halva Greek Halva Greek Halva
If we don't want it to be fasting, we can use butter instead of oil.


Author:Zambia G. Sifaki