Halvas Simigdalenios (Greek Lenten Semolina Halva)
Local name: Χαλβάς σιμιγδαλένιος
In short: Greek Lenten semolina halva toasted in oil and cooked with a spiced syrup of cinnamon, cloves and orange, set in a mold and sliced. It takes about 35 min in total and makes 10 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 1 h 10 min
- Total
- 35 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 305 kcal
No butter, no eggs, no milk: halvas is the dessert that suits the Lenten table. Coarse semolina is toasted in oil until nutty, then cooked with a spiced sugar syrup until it pulls away from the pan and sets in a mold. The Greek ratio of 1 part oil, 2 semolina, 3 sugar and 4 water is simple to remember and gives a firm, fragrant halva that slices cleanly.
Instructions
- Simmer the water, sugar, cinnamon stick, cloves and orange peel in a saucepan for 5 minutes, until the sugar dissolves. Keep the syrup hot over very low heat.
- Heat the oil in a wide, heavy pot over medium heat. Add the semolina and stir constantly with a wooden spoon for 8 to 10 minutes, until it turns golden brown and smells nutty.
- Add the almonds and stir for 1 minute more.
- Take the pot off the heat. Strain the hot syrup and pour it into the semolina slowly, stirring as you pour. Stand back, because the mixture will spit and steam.
- Return the pot to low heat and stir for 3 to 5 minutes, until the halva thickens and pulls away from the sides of the pot in one soft mass.
- Cover the pot with a clean towel and the lid and let it stand for 10 minutes, so the semolina absorbs the last of the syrup.
- Press the halva into a lightly oiled 1.2 liter (5 cup) mold or ring pan. Rest for 1 hour, then unmold onto a plate and dust with cinnamon. Slice and serve at room temperature.
Tips
- Toast the semolina patiently, over medium heat and stirring all the time. It should be the color of a roasted almond, because pale semolina tastes raw and dark semolina tastes bitter.
- Use a deep pot and a long spoon when you add the syrup. The mixture spits and steams, so keep your face and arms back from the pot.
Questions and answers
What is the 1:2:3:4 halva ratio?
It means 1 part oil, 2 parts semolina, 3 parts sugar and 4 parts water, measured by volume. This recipe is the classic ratio at half size.
Is Greek semolina halva vegan?
Yes. It is made without eggs, milk or butter, using only oil, semolina, sugar, water, nuts and spices.
How long does halvas keep?
Covered at room temperature it keeps about a week, and in the fridge for 2 weeks. Serve it at room temperature, since cold halva is firm.
How long does it take to make Halvas Simigdalenios (Greek Lenten Semolina Halva)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Halvas Simigdalenios (Greek Lenten Semolina Halva)?
About 305 kcal per serving, with 3 g of protein, 43 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 43 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 31 g |
| Sodium | 5 mg |
Estimated values, calculated from the ingredients.
