Semolina halva

19 Sep Written by  Category Desserts and Sweets Tagged under
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This is a version of the famous halva sweet with semolina as the basic ingredient instead of tahini. It is a very common dessert in Greece, Turkey and the middle east countries.



  • 150 gr mixed almonds and raisins
  • 2 cups thick semolina
  • 3 cups sugar
  • 1 cup extra virgin olive oil
  • cinnamon powder for decoration
  • twist from 1 orange
  • 4 cups of water


  1. In a skillet add the water, sugar and orange twist. Heat until sugar is completely disolved and keep hot. You don't need to make a syrup.
  2. In another skillet add the olive oil and semolina and heat while mixing continuously. When semolina gets a tan add the almonds and raisins and start adding the water from the other skillet and continue stiring. Be careful not to get burnt, all ingredients should be very hot. When all the sugar water is absorbed  it is ready.
  3. Transfer the hot halva in a bundt pan and let cool for 30 minutes. When temperature drops your halva will become harder
  4. Transfer the halva to a serving plate and add some cinammon on top

Tips: You can add any type of nuts you like instead of almonds and raisins. If you prefer to use dried fruits put them inside water for some time so that they will be soft and easy to eat.


More in this category: The Classic Bundt Cake Recipe »

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