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.