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Greek Semolina Halva

Greek Semolina Halva

Story

A pantry classic perfected by Greek housewives: semolina slowly roasted in half olive oil, half sunflower oil until walnut-gold, then kissed with hot syrup and a whisper of cinnamon/orange. Simple ingredients, big comfort — the aroma feels like home. 🍊✨

Description

Make the syrup separately, then roast the semolina in oil until it reaches your preferred golden color. Carefully combine with the boiling syrup, rest, and mold. For aroma, use orange peel or cinnamon (no juice). Optional add-ins go in at the end so they stay plump. 🍊

Steps

  1. Make the syrup

  2. 1
    In a saucepan, combine water + sugar (+ cinnamon stick and orange peel if using).
  3. 2
    Bring to a boil, simmer 3–4 min until clear. Keep hot on low.

  4. Roast the semolina

  5. 3
    In a wide heavy pot over medium heat, add olive oil + sunflower oil.
  6. 4
    Stir in semolina and roast 12–18 min, stirring constantly with a wooden spoon,
  7. 5
    until deep golden and nutty (don’t burn). 🔥

  8. Combine (careful, it splutters)

  9. 6
    Take the pot off the heat. Ladle in the **boiling** syrup gradually while stirring.
  10. 7
    Return to low heat and cook 1–2 min, stirring, until it thickens and pulls from the sides.

  11. Rest & finish

  12. 8
    Remove aromatics. Cover and rest 10–15 min.
  13. 9
    Fold in any optional add-ins now so they stay plump. Taste for sweetness.

  14. Mold & serve

  15. 10
    Pack into a ring mold or tray, level the surface, and let set 20–30 min.
  16. 11
    Unmold, dust lightly with ground cinnamon, and serve warm or at room temperature. 😌

Credits

To the Greek housewives who passed down this halva — the original masters of turning semolina, oil, sugar, and water into something special.