{"id":2338,"date":"2023-11-01T17:35:30","date_gmt":"2023-11-01T15:35:30","guid":{"rendered":"https:\/\/cityofgastronomy.thessaloniki.gr\/%cf%87%ce%b1%ce%bb%ce%b2%ce%ac%cf%82-%ce%bc%ce%b5-%cf%83%ce%b9%ce%bc%ce%b9%ce%b3%ce%b4%ce%ac%ce%bb%ce%b9-%cf%84%ce%bf%cf%85-%cf%83%cf%89%cf%84%ce%ae%cf%81%ce%b7-%ce%b5%cf%85%ce%b1%ce%b3%ce%b3%ce%ad\/"},"modified":"2024-01-11T13:29:54","modified_gmt":"2024-01-11T10:29:54","slug":"semolina-halva-by-sotiris-evangelou","status":"publish","type":"post","link":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/semolina-halva-by-sotiris-evangelou\/","title":{"rendered":"Semolina Halva by Sotiris Evangelou"},"content":{"rendered":"<p class=\"western\"><b>&#8220;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.&#8221;<\/b><\/p>\n<p class=\"western\"><b>Servings: 6-8<br \/>\n<\/b><b>Preparation Time: 10&#8242;<br \/>\n<\/b><b>Cooking Time: 15&#8242;<\/b><\/p>\n<p class=\"western\"><strong>Ingredients<\/strong><\/p>\n<p class=\"western\"><u><b>For the syrup<\/b><\/u><\/p>\n<ul>\n<li class=\"western\">4 cups water<\/li>\n<li class=\"western\">2 cups brown sugar<\/li>\n<li class=\"western\">1 stick cinnamon<\/li>\n<li class=\"western\">1 tablespoon lemon juice<\/li>\n<li class=\"western\">Skin from \u00bd lemon<\/li>\n<\/ul>\n<p class=\"western\"><u><b>For the halva<\/b><\/u><\/p>\n<ul>\n<li class=\"western\">\u00be cup sunflower oil or corn oil or extra virgin olive oil<\/li>\n<li class=\"western\">\u00bd cup thick semolina<\/li>\n<li class=\"western\">\u00bd cup thin semolina<\/li>\n<li class=\"western\">\u00bd cup black raisins from Korinthos<\/li>\n<li class=\"western\">\u00bd cup finely cut and <span lang=\"en-US\">roasted almonds<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">Zest from 1 bio lemon<\/span><\/li>\n<\/ul>\n<p class=\"western\"><span lang=\"en-US\"><u><b>For serving<\/b><\/u><\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\">Ceylon cinnamon<\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\"><b>Instructions<\/b><\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\"><u><b>For the syrup<\/b><\/u><\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\">Put in a saucepan the water, the sugar, the cinnamon stick, the lemon skin and bring to boil for 3\u2019-4\u2019. Remove.<\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\"><u><b>For the halva<\/b><\/u><\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\">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.<\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\">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.<\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\">Serve in a springform and let it cool down.<\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\"><u><b>For the serving<\/b><\/u><\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\">Remove the halva from the springform on a platter, sprinkle with plenty of Ceylon cinnamon and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;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.&#8221; Servings: 6-8 Preparation Time: 10&#8242; Cooking Time: 15&#8242; Ingredients For the syrup 4 cups<\/p>\n","protected":false},"author":12200,"featured_media":2136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,7],"tags":[],"class_list":{"0":"post-2338","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sotiris-evangelou-en","8":"category-7"},"_links":{"self":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/users\/12200"}],"replies":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/comments?post=2338"}],"version-history":[{"count":2,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2338\/revisions"}],"predecessor-version":[{"id":2340,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2338\/revisions\/2340"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media\/2136"}],"wp:attachment":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media?parent=2338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/categories?post=2338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/tags?post=2338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}