Halvás

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Halvás - about this recipe

Semolina halva from Greece.

Servings

Serves 4

Ingredients

• 4 tablespoons clarified butter
• 1 x 225 ml cup semolina
• 1 x 225 ml cup caster sugar
• A few cloves
• 1 small cinnamon stick
• 450 ml water
• 1 tablespoon flaked almonds
• 1 tablespoon orange flower water or rosewater
• 1 tablespoon pistachio nuts, finely chopped

Method

1. Melt the butter in a pan and fry the semolina until it starts to turn golden.
2. Stir in the sugar, spices and the water.
3. Cook over a low heat until the mixture thickens.
4. Add the almonds and rosewater and cook until it is almost solid.
5. Turn out into a greased dish and smooth the top.
6. Sprinkle with the pistachio nuts.

Serving suggestions

Can be eaten hot or cold, with thick yoghurt.

Variations

There are numerous variations of halva across the Eastern Mediterranean and the Middle East. You can use any nuts and/or seeds.

Chef's notes

I would recommend using a non-stick saucepan when making this.