Halvas (Χαλβάς Σιμιγδαλένιος)

• Prep time: 10 mins

• Cook time: 20 mins

• Total time: 30 mins

• Servings: 10 servings

• Country of origin: Greece

• Description: A stovetop semolina pudding cake spiced with cinnamon and cloves, naturally dairy-free and vegan.

• Presentation: Molded in a bundt pan, inverted onto a platter, and garnished with cinnamon powder and toasted pine nuts.

• Ingredients:

  • 1/2 cup olive oil

  • 1 cup coarse semolina

  • 2 cups sugar

  • 4 cups water

  • 1 cinnamon stick, 3 whole cloves, 1 strip lemon peel (for syrup)

  • 1/3 cup toasted pine nuts or raisins

• Step-by-step directions:

  • Combine water, sugar, cinnamon stick, cloves, and lemon peel in a saucepan; simmer 5 minutes to create syrup.

  • Heat olive oil in a deep pot over medium heat; add semolina and stir constantly until deep golden brown.

  • Carefully pour warm syrup into toasted semolina (stand back to avoid splatters).

  • Stir continuously over low heat until mixture thickens and pulls away from sides of pot.

  • Stir in pine nuts or raisins, transfer into a cake mold, and let cool 20 minutes before unmolding.

• Optional variations: Toast nuts directly in olive oil before adding semolina.

• Cooking tips: Toast semolina slowly on medium-low heat to develop a deep nutty flavor without burning.

• Nutrition facts:

  • Calories: 260 kcal

  • Fat: 9g

  • Carbohydrates: 43g

  • Protein: 3g