Halvas: Traditional Greek Semolina Pudding

• Olive oil1 cup olive oil or neutral vegetable oil
• Cinnamon stick1 cinnamon stick
• Semolina1 cup coarse semolina
• Orange peel1 long strip of orange peel
• Sugar2 cups granulated sugar
• Water4 cups water
• Almond1/2 cup blanched slivered almonds (optional)
• Cinnamon powderfor garnish

How to Make It

• 1

  In a medium saucepan, combine 4 cups (1 liter) of water, 2 cups (400g) of granulated sugar, 1 cinnamon stick, and a long strip of orange peel. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, remove from heat and set aside to infuse. Do not boil for too long; we want a flavorful but not overly thick syrup.

• 2

  In a large, heavy-bottomed pot or Dutch oven, heat 1 cup (240ml) of olive oil or neutral vegetable oil over medium heat. Add 1 cup (180g) of coarse semolina. Stir continuously with a wooden spoon for 8-10 minutes, or until the semolina turns a light golden-brown color and smells toasted. Be careful not to burn it – a consistent medium heat is crucial.

• 3

  If using, stir in 1/2 cup of blanched slivered almonds or chopped walnuts into the semolina during the last 2 minutes of toasting. This allows them to lightly toast and release their aroma, adding an extra layer of flavor.

• 4

  Slowly and very carefully pour the hot syrup (without the cinnamon stick and orange peel) into the toasted semolina, stirring constantly. The mixture will sizzle and steam vigorously, so stand back and use oven mitts. Continue stirring until all the syrup is incorporated and the semolina absorbs the liquid.

• 5

  Reduce the heat to low and continue stirring the halva for another 5-7 minutes, until it pulls away from the sides of the pot and thickens into a dense pudding consistency. The texture should be soft yet firm, almost like a cake batter.

• 6

  Immediately spoon the hot halva into a decorative mold (like a bundt pan or a loaf pan) or individual ramekins, pressing down firmly with the back of a spoon to ensure a compact shape. Let it cool completely at room temperature, then refrigerate for at least 2-3 hours, or preferably overnight, for best results.

• 7

  Once chilled and set, carefully invert the mold onto a serving plate. Garnish with a sprinkle of ground cinnamon and, if desired, a few more slivered almonds or walnuts. Slice and serve this delightful, aromatic dessert.