116Semolina halva

Method

Classic '1-2-3-4' olive oil semolina halva. Serve at room temperature in neat slices.

You will need

• deep saucepan
• wide heavy pot
• wooden spoon
• bundt or ring mould (22 cm)
• serving platter

1. In a saucepan, bring the water, sugar, cinnamon stick, cloves, and lemon peel strip to the boil over medium-high heat, stirring until the sugar dissolves, then lower the heat and keep hot. 5 min Ready when: sugar dissolved and fragrant steam rising
2. In a separate wide, heavy-bottomed pot, heat the olive oil over medium heat, then add both the coarse and fine semolina. 2 min
3. Toast the semolina steadily with a wooden spoon over medium-low heat for 8 to 10 minutes until it turns a deep amber colour and releases a toasted, nutty aroma. 10 min Ready when: deep amber hue and distinct toasted grain smell
4. Remove the pot briefly from the heat; take out the whole spices and lemon peel from the hot syrup, then carefully pour the syrup into the toasted semolina, taking caution as it will steam and bubble vigorously. 2 min Ready when: vigorous sizzling and bubbling
5. Return the pot to low heat and stir continuously with the wooden spoon for 3 to 4 minutes until the mixture thickens into a glossy paste that pulls cleanly away from the pot's sides and base. 4 min Ready when: mass pulls completely away from the pan sides
6. Remove from heat, place a clean kitchen towel over the pan, put the lid on, and let it steam undisturbed for 10 minutes. 10 min Ready when: steam softens the semolina granules
7. Spoon the warm halva into a fluted metal or ceramic bundt ring mould, pressing gently to compact it evenly. 3 min Ready when: firmly packed into the mould
8. Leave to cool to room temperature for 45 minutes, invert onto a serving platter, and dust heavily with ground cinnamon before slicing. 45 min Ready when: holds its fluted shape cleanly on the platter

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Make ahead and storing

Can be made several hours ahead; keeps its shape and texture well uncovered at room temperature.

Room temperature covered with a cloth for up to 4 days.

Substitutions

• sunflower oil for mild extra virgin olive oil. Produces a more neutral flavour if a pronounced olive oil taste is not preferred.
• half sugar and half Greek honey for granulated sugar. Adds a rich floral sweetness, added to the syrup off the heat.

Common mistakes

• Rushing the semolina toasting on high heat. The semolina scorches instantly, giving the halva a bitter burnt taste and speckled appearance.
• Adding cold syrup to the toasted semolina. Causes uneven thermal shock, making the starch seize and turn lumpy rather than velvety.

Regional variants

• Halva politikos with raisins and slivered blanched almonds folded in before moulding
• Peloponnesian halva incorporating fresh orange juice in place of half the water

About the dish

Stovetop semolina halva is Greece's most famous fasting dessert, affectionately remembered through the domestic mnemonic formula 'one, two, three, four' (one part oil, two parts semolina, three parts sugar, four parts water). Originating in the wider confection traditions of the Ottoman empire, the recipe was thoroughly adapted into Greek Orthodox devotional practice because its standard preparation contains no dairy or eggs. Coarse semolina is deeply toasted in hot olive oil until nutty and dark, then quenched with hot spiced syrup and unmoulded from a fluted bundt ring.

Found in all of Greece. Cooked for everyday, lent.

Cousins elsewhere

• İrmik helvası (Turkish). Both stem from Ottoman semolina halva, though the Turkish domestic version often uses butter and milk instead of olive oil and water.
• Halawa bil smeed (Levantine). Toasted semolina confection sweetened with simple syrup, widespread throughout the eastern Mediterranean.

Nutrition per serving (estimate)

385 kcal · protein 4.1 g · fat 14.2 g (saturated 2 g) · carbohydrate 61.8 g (sugars 37.8 g) · fibre 1.8 g · sodium 6 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. The Orthodox Lenten fasting formula of 1:2:3:4 using pure plant oil, semolina, sugar, and water..