This is a traditional Greek dish that we make a lot around here, especially after Easter period. I remember my grandmother serving it to us on Easter Sunday actually and this is her recipe. It is a very tasty and easy dessert, with simple ingredients and one of my personal favorites.
Semolina halvah, with roasted almonds and cinnamon.
600 gr. semolina
300 gr. olive oil
150 gr. peeled almonds
For the syrup:
1 kilo sugar
zest from 1 lemon
juice from half a lemon
cinnamon & extra almonds to decorate
First, prepare the syrup. In a pot, mix the sugar with 1 1/2 kilo water. Add the lemon zest and the juice from half a lemon and stir well. Let it boil in medium to high heat, for a few minutes and let it rest.
In another pot, add the oil and the almonds and let them fry until golden in medium to high heat. Add the semolina and stir well with a wooden spoon, until brown. Add the syrup, mix well and turn off the heat. Cover your mixture with a towel for a few minutes, until it is homogenised and tight enough.
Transfer the halvah into a large cake ring or use smaller ones to make individual pieces and let it cool down for 10 minutes. Trasfet it to a large plate, sprinkle some cinnamon and extra almonds on top and serve.