In this humble sweets is hidden all DNA of the Greek taste!

I think every hotel in Greece ought to put it in its breakfast to give its foreign visitors the opportunity to taste a truly traditional recipe.


  • 500 gr coarse semolina (2 teacups)
  • 1 cup sunflower oil
  • 2 cups sugar
  • 1/2 cup honey
  • 5 cups water
  • 1/4 cup walnuts, coarse
  • 1/4 cup pine nuts
  • 1/3 cup raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon greek coffee
  • 1/2 teaspoon clove, crushed


  • Boil water, sugar and honey for 2-3 minutes.
  • In a wide frying pan put the Greek coffee and nuts and sauté until they draw their aromas.
  • Put the oil in a large saucepan to burn.
  • Pour in the semolina slowly while stirring with a wooden spoon.
  • Add the sliced nuts and continue stirring with caution not to burn them.
  • When the semolina gets a dark, blond color pull the pot out of the fire.
  • Add the syrup and boil until it is absorbed.
  • Stir and cover with a clean towel.
  • After 30 minutes put halva in a cake form for at least two hours.
  • Remove from the cake form and serve.

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