In Greek: χαλβάς με καρύδια, pronounced hahl-VASS meh ka-REETH-yah (hard "th")
Although halvas made without milk and butter is a traditional Lenten dessert, it's also a favorite at any time. This version is not as sweet as some of the others, and is my family's favorite. It's easy to make, but needs to be stirred continuously during cooking. The recipe comes from a friend who does some of the best and most authentic traditional Greek cooking in this area.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 3 cups of coarse ground semolina (or farina, or cream of wheat)
- 1 cup of olive oil
- 1 cup of coarsely ground walnuts
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- For the syrup:
- 7 3/4 cups of water
- 3 1/2 cups of sugar
- 3 sticks of cinnamon
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- For the topping:
- 1 cup of finely ground walnuts
- 1-2 teaspoons of ground cinnamon
Preparation:
Make the syrup: Add all syrup ingredients to a pot and bring to a boil. Boil uncovered over medium heat for 15 minutes. Remove cinnamon sticks and set aside to cool.
Make the pudding: In a deep frying pan or pot, add olive oil and heat until hot over medium heat. Stir in semolina with a wooden spoon and add coarsely ground walnuts. Continue stirring until all the oil has been absorbed and the mixture is fairly dry (5-6 minutes). Remove from heat but don't turn off the burner.
Pour cooled syrup through a strainer into a bowl. Carefully ladle cooled syrup over the pudding mixture (it will spatter), stirring continuously. When syrup has all been added, return pot to medium heat, and stir constantly until bubbles begin to appear. Remove from heat and allow to cool for 5-10 minutes.
Spoon into a shallow serving dish or baking pan (I use a 10-inch diameter shallow bowl, about 2 1/2-3 inches high). Using the back side of a large spoon, smooth the pudding, exerting slight pressure to make sure there are no air pockets and to create an even surface. Sprinkle with finely chopped walnuts and spread them out evenly over the top with the back of a spoon. Sprinkle with the ground cinnamon and set aside to cool.
Cut into diamond shapes, squares, small slices, or the shape of your choice to serve. Serve at room temperature.
Halvas keeps well for several days, covered, unrefrigerated.
Serving ideas:
- Serve halvas with Ouzo, Raki, Tsikoudia, or Tsipouro, along with watermelon in summer.
- Serve halvas drizzled with Drunk Raisin Syrup for a special treat.
Recipe Source:
Kaiti Konstantaki
"Aristos" Spitiko Taverna
Kato Arhanes, Crete