Semolina Halva by Sotiris Evangelou

“This sweet that comes from the East, needs patience and it is made with oil, semolina and sugar or syrup for a richer taste. Adding raisins, almonds and lemon zest it takes a unique taste. Ideal for a Greek meal finishing.”

Servings: 6-8
Preparation Time: 10′
Cooking Time: 15′


For the syrup

  • 4 cups water
  • 2 cups brown sugar
  • 1 stick cinnamon
  • 1 tablespoon lemon juice
  • Skin from ½ lemon

For the halva

  • ¾ cup sunflower oil or corn oil or extra virgin olive oil
  • ½ cup thick semolina
  • ½ cup thin semolina
  • ½ cup black raisins from Korinthos
  • ½ cup finely cut and roasted almonds
  • Zest from 1 bio lemon

For serving

Ceylon cinnamon


For the syrup

Put in a saucepan the water, the sugar, the cinnamon stick, the lemon skin and bring to boil for 3’-4’. Remove.

For the halva

Put the oil in a saucepan on medium heat with the semolina (both kinds) and roast it in low heat until it takes a dark color, stirring continuously to prevent it from burning.

Then, low the heat to minimum and add the raisins, the almonds and the lemon zest and pour slowly the hot syrup with a ladle, stirring continuously until the halva comes off the saucepan.

Serve in a springform and let it cool down.

For the serving

Remove the halva from the springform on a platter, sprinkle with plenty of Ceylon cinnamon and serve.