Greek Semolina Halva

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Combine the water, granulated sugar, orange peel, and cinnamon stick in a medium saucepan for the syrup.

   Ongeveer 2 min

2. 2

   Bring the syrup mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, allowing the sugar to fully dissolve and flavors to meld.

   Ongeveer 7 min

   Tip van de kok: Do not stir too much after sugar dissolves to prevent crystallization.

3. 3

   Remove the saucepan from the heat, take out the orange peel and cinnamon stick, and set the syrup aside.

   Ongeveer 1 min

4. 4

   In a large pot or deep skillet, heat the olive oil over medium heat.

   Ongeveer 1 min

   Tip van de kok: Use a heavy-bottomed pot to prevent burning.

5. 5

   Add the coarse semolina to the hot olive oil and stir continuously for about 8-10 minutes, until the semolina turns a golden brown color and smells toasty.

   Ongeveer 10 min

   Tip van de kok: Constant stirring is key to ensure even toasting and prevent sticking.

6. 6

   Stir in the pine nuts and continue toasting for another 2 minutes until lightly golden.

   Ongeveer 2 min

   Tip van de kok: Pine nuts burn quickly, so watch them closely.

7. 7

   Carefully and slowly pour the warm syrup into the semolina mixture while continuously stirring. The mixture will bubble vigorously.

   Ongeveer 2 min

   Tip van de kok: Be very careful as the hot syrup can splatter. Pour slowly and stir constantly.

8. 8

   Reduce the heat to low and continue stirring until the semolina absorbs all the liquid and pulls away from the sides of the pot, forming a thick paste-like consistency, about 3-5 minutes.

   Ongeveer 4 min

9. 9

   Remove the pot from the heat, cover it with a lid or a clean kitchen towel, and let it rest for 10-15 minutes to fully absorb the remaining moisture and steam.

   Ongeveer 15 min

   Tip van de kok: This resting period helps the halva firm up and achieve the right texture.

10. 10

    Transfer the warm halva to a decorative mold or a small bundt pan, pressing it down firmly with a spoon to ensure it's compact.

    Ongeveer 2 min

    Tip van de kok: Lightly grease the mold with a little olive oil if you're worried about sticking.

11. 11

    Allow the halva to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

    Ongeveer 2 uur

    Tip van de kok: Chilling helps it set and makes it easier to unmold.

12. 12

    To serve, invert the mold onto a serving plate. Slice and enjoy.

    Tip van de kok: Garnish with a sprinkle of cinnamon or chopped nuts if desired.