Greek Semolina Halva

Ingredients

• • 400 g fine semolina
• • (Variant: 200 g fine + 200 g medium semolina)
• • 1 cup (200 g) sunflower oil
• • 1 tsp cinnamon
• • 1 tsp cloves
• • Zest of one orange
• • 1 sachet of vanillin
• • 400 g sugar (to taste)
• • 1 cup Greek raisins
• • ½ cup almonds or walnuts
• • 100 g honey
• • 1 L water

Method

1. Toast the semolina: in a large non-stick pan, heat the sunflower oil over medium heat.
2. Add the semolina and stir continuously for 5 minutes, until golden and giving off a light toasted aroma.
3. Stir in the cinnamon, cloves, vanillin, sugar, honey, raisins and orange zest.
4. Mix well so the semolina is evenly coated.
5. Pour in the water slowly, stirring constantly to avoid lumps.
6. Simmer over low heat for 10-15 minutes, until thickened.
7. Add the coarsely chopped almonds or walnuts and stir one last time.
8. Pour the hot mixture into a mould or individual ramekins.
9. Let cool at room temperature for at least 1 hour.
10. Turn out (if desired) and serve, decorated with extra nuts or a dusting of cinnamon.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).