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    You are in: Home / Greek / Halva (A Greek Sweet Using Semolina) Recipe
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    Halva (A Greek Sweet Using Semolina)

    Halva (A Greek Sweet Using Semolina). Photo by punkroqsk8rchic

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    evelyn/athens's Note:

    This is a type of pudding, very popular here in Greece. Economical to make and tasty.

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    Units: US | Metric

    • 1 cup best quality olive oil (or you can use a combo of 1/2 cup olive oil and 1/2 cup corn oil or butter, anything totalling 1 cup)
    • 2 cups fine ground semolina
    • 1 cup chopped walnuts or 1/2 cup pine nuts
    • 2 cups sugar
    • 2 cups water
    • 2 cups milk



    1. 1
      Dissolve the sugar in the water and milk and bring it to a bare simmer.
    2. 2
      Boil for 5 minutes and remove from heat.
    3. 3
      At the same time, brown the semolina in the oil on medium-high heat, stirring continuously.
    4. 4
      This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly.
    5. 5
      When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir.
    6. 6
      Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern).
    7. 7
      Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon.
    8. 8
      You should not put this dessert in the refrigerator.
    9. 9
      It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once.
    10. 10
      Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.

    Ratings & Reviews:

    • on June 12, 2008


      This is a good recipe for halvas. I just made some tonight. I used to make halva back when I was in Athens, Greece, and the recipe my mother taught me was very similar to the one I saw here by Evelyn (instead of olive oil we used butter).

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    • on December 25, 2008


      I made this for Christmas Eve at my house. It came out beautiful.

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    • on August 02, 2007


      This halva recipe is excellent. Not sickly sweet [which is probably due to the milk] and very easy to make. Definitely hit the spot well and no complaints from the kids either.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Halva (A Greek Sweet Using Semolina)

    Serving Size: 1 (119 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 382.4
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 3.2 g
    Cholesterol 4.5 mg
    Sodium 17.2 mg
    Total Carbohydrate 45.4 g
    Dietary Fiber 1.3 g
    Sugars 26.8 g
    Protein 5.0 g

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