Instructions

In a deep pot, heat the fat on low heat, making sure it doesn’t reach a high temperature, as this will cause the halva to have a strong smell.

Add the semolina and roast it, stirring constantly with a wooden spoon for 10-12 minutes until it takes on color. Continuous stirring is essential during roasting, as the semolina can easily burn. The goal is to cook it slowly, not to burn it.

Meanwhile, in a separate pot, boil the water, sugar, and cinnamon for 5 minutes over low heat until the sugar dissolves and the cinnamon aroma is released.

Once the semolina is roasted, remove the pot from the heat, add the nuts, and pour in the hot sugar mixture, stirring carefully. Lower the heat, place the pot back on the stove, cover it, and leave it for 2-3 minutes until the halva boils and the liquids are absorbed. Remove the cinnamon sticks and pour the mixture into a cake mold. Wait for about 20 minutes so the halva can be easily unmolded.

Invert the mold onto a serving platter, garnish with the nuts, and sprinkle with cinnamon.

Dimitris Mantsios – Culinary Arts Instructor