This rich and aromatic Halvah is a classic Middle Eastern dessert that balances the nutty depth of toasted semolina with a fragrant, spiced sugar syrup. The dish features a delicate interplay of flavors from cinnamon, cloves, and lemon zest, creating a complex yet comforting taste profile. The texture is uniquely dense and moist, offering a satisfying chew that is distinct from creamy puddings. Topped with toasted pine nuts and almonds, it provides a delightful crunch against the soft semolina base. This elegant treat is perfect for holiday gatherings, festive celebrations, or as a sophisticated end to a hearty meal. It pairs beautifully with strong coffee or tea, making it an ideal choice for entertaining guests or enjoying a special weekend afternoon.
Halvah
Description
This rich and aromatic Halvah is a classic Middle Eastern dessert that balances the nutty depth of toasted semolina with a fragrant, spiced sugar syrup. The dish features a delicate interplay of flavors from cinnamon, cloves, and lemon zest, creating a complex yet comforting taste profile. The texture is uniquely dense and moist, offering a satisfying chew that is distinct from creamy puddings. Topped with toasted pine nuts and almonds, it provides a delightful crunch against the soft semolina base. This elegant treat is perfect for holiday gatherings, festive celebrations, or as a sophisticated end to a hearty meal. It pairs beautifully with strong coffee or tea, making it an ideal choice for entertaining guests or enjoying a special weekend afternoon.Ingredients
Directions
-
Combine water, sugar, cinnamon stick, cloves, and lemon peel in a heavy saucepan.
-
Bring the syrup mixture to a boil over medium-high heat.
-
Boil for 10 minutes to infuse the flavors, then remove from heat and let cool slightly.
-
Meanwhile, melt butter in a separate heavy saucepan over medium-low heat.
-
Cook the butter for several minutes until foamy, ensuring it does not brown.
-
Stirring constantly with a wooden spoon, slowly pour in the semolina or farina.
-
Continue stirring and cooking over low heat until the semolina turns a golden chestnut color, being careful not to burn it.
-
Add 2 tablespoons of pine nuts and the chopped almonds, cooking for 1 more minute while stirring.
-
Remove the cinnamon stick, cloves, and lemon peel from the cooled syrup.
-
Gradually pour the syrup into the semolina mixture, stirring vigorously with a long-handled spoon as it bubbles up.
-
Cook over the lowest possible heat, stirring continuously, until the syrup is fully absorbed and the mixture thickens.
-
Remove from heat and cover the mixture with a clean kitchen towel for 10 minutes to rest.
-
Transfer the hot mixture into a mold, spreading it evenly with a knife or spatula.
-
Allow the Halvah to cool completely to room temperature.
-
Invert the mold onto a serving platter to release the Halvah.
-
Sprinkle lightly with ground cinnamon and garnish with the remaining pine nuts and whole almonds.
-
Cut into small, diamond-shaped pieces before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 818.1kcal
- % Daily Value *
- Total Fat 30.3g47%
- Saturated Fat 15.8g79%
- Cholesterol 64.5mg22%
- Sodium 197.0mg9%
- Total Carbohydrate 146.0g49%
- Dietary Fiber 15.3g62%
- Sugars 122.9g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use coarse semolina for the best texture; fine semolina may result in a mushy consistency.
Toasting the semolina is crucial for developing the characteristic nutty flavor. Watch closely to avoid burning.
The mixture will bubble vigorously when the syrup is added. Stir constantly to prevent sticking and ensure even absorption.
Covering the cooked mixture with a towel helps retain moisture and creates a smoother texture.
Halvah can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Bring to room temperature before serving for best flavor.
For a richer flavor, use ghee instead of butter when toasting the semolina.
Ensure the syrup is slightly cooled before adding it to the semolina to prevent it from becoming too liquidy.
