The traditional semolina based Greek halva recipe is often referred as “1:2:3:4″, as it calls for one unit oil, two semolina, three sugar and four water. So simple! If you haven’t tried semolina Greek halva before, you will be surprised by the delicious taste of those 4 humble ingredients, when combined.. When preparing a Greek halva recipe, the semolina is firstly toasted in oil, bringing an irresistible smell and then soaked in hot syrup, with the aromas and blends of cinnamon and clove. Simply delicious! So if you are looking for a delicious no-dairy, no-butter and egg-free dessert, that’s the one!
8 cups of sugar
8 cinnamon sticks
Cup of honey
1 cup of olive oil
2 cups of semolina
A cup of walnuts
In a pot, add the 4 cups of water, 8 cups sugar, 8 cinnamon stick, 8 cloves, and bring to boil for 5 minutes, turn off the heat and add the honey.
In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of semolina. Constantly stir with a wooden spatula until the color changes from a golden blonde to a golden brown.
Once the color changes add the 1 tablespoon ground cinnamon. Stir.
Very carefully, slowly add small amounts of the simple syrup to the semolina (the hot syrup will steam and splatter so be careful).
On a medium-low heat, continually stir until the mixture thickens. Add the almonds and stir.
Transfer to a cake pan and let it cool. Turn over onto a cake platter and dust with cinnamon.