Halvah
Description
This traditional Greek halvah is a rich, comforting dessert made from coarse semolina cooked in butter until golden, then combined with a fragrant syrup infused with cinnamon, cloves, and lemon. The result is a dense, moist pudding with a delicate nutty flavor and a tender crumb. It is beautifully garnished with toasted pine nuts and almonds, adding a satisfying crunch. Perfect for festive gatherings, holidays, or as an elegant end to a hearty meal, this dish captures the essence of Greek hospitality. While it requires patience to achieve the perfect texture, the aromatic spices and sweet, buttery taste make every minute of preparation worthwhile. Serve warm or at room temperature for the best experience.Ingredients
Directions
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In a heavy saucepan, combine water, granulated sugar, cinnamon stick, cloves, and lemon peel.
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Bring the mixture to a boil over medium-high heat.
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Boil for 10 minutes, then remove from heat and allow the syrup to cool completely.
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Meanwhile, melt butter in a separate heavy saucepan over medium-low heat.
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Cook the butter for several minutes without letting it brown.
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Stirring constantly with a wooden spoon, slowly add the coarse semolina to the melted butter.
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Cook over low heat, stirring continuously, until the semolina turns a golden chestnut color. Do not let it brown too much.
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Add 2 tablespoons of pine nuts and the chopped almonds, cooking for 1 more minute.
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Remove the cinnamon stick, cloves, and lemon peel from the cooled syrup.
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Gradually pour the syrup into the semolina mixture, stirring vigorously with a long-handled wooden spoon as it bubbles furiously.
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Continue cooking over the lowest possible heat, stirring constantly, until the syrup is fully absorbed and the mixture thickens.
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Remove from heat and cover the pan with a clean damp towel for 10 minutes.
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Turn the halvah out into a mold, spreading it evenly with a knife or spatula.
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Allow to cool, then invert onto a serving platter.
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Sprinkle with cinnamon and garnish decoratively with the remaining pine nuts and whole almonds.
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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 traditional texture; fine semolina will result in a denser, less distinct pudding.
Be careful when pouring the syrup into the hot semolina mixture, as it will bubble up vigorously. Stir constantly to prevent burning.
Covering the pan with a damp towel helps steam the pudding slightly, ensuring a tender, moist consistency.
Halvah can be stored at room temperature for up to 3 days or refrigerated for up to a week. Reheat gently before serving if chilled.
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