Greek Semolina Halva
This traditional Greek semolina halva is a surprisingly simple and delicious vegan dessert. It features a sweet, aromatic semolina pudding studded with nuts, typically molded and served chilled. The recipe is naturally dairy-free and egg-free.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 517 kcal
Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
syrup
- 720 mlwater
- 240 ggranulated sugar
- 1 pcsorange peel, from 1/2 orange
- 1 pcscinnamon stick
halva base
- 120 mlolive oil
- 240 gcoarse semolina
- 50 gpine nut
Equipment
mold · saucepan · large pot · wooden spoon
The method
Step by step
- 1
Combine the water, granulated sugar, orange peel, and cinnamon stick in a medium saucepan for the syrup.
About 2 min
- 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.
About 7 min
Cook’s note: Do not stir too much after sugar dissolves to prevent crystallization.
- 3
Remove the saucepan from the heat, take out the orange peel and cinnamon stick, and set the syrup aside.
About 1 min
- 4
In a large pot or deep skillet, heat the olive oil over medium heat.
About 1 min
Cook’s note: Use a heavy-bottomed pot to prevent burning.
- 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.
About 10 min
Cook’s note: Constant stirring is key to ensure even toasting and prevent sticking.
- 6
Stir in the pine nuts and continue toasting for another 2 minutes until lightly golden.
About 2 min
Cook’s note: Pine nuts burn quickly, so watch them closely.
- 7
Carefully and slowly pour the warm syrup into the semolina mixture while continuously stirring. The mixture will bubble vigorously.
About 2 min
Cook’s note: Be very careful as the hot syrup can splatter. Pour slowly and stir constantly.
- 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.
About 4 min
- 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.
About 15 min
Cook’s note: This resting period helps the halva firm up and achieve the right texture.
- 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.
About 2 min
Cook’s note: Lightly grease the mold with a little olive oil if you're worried about sticking.
- 11
Allow the halva to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
About 2 hr
Cook’s note: Chilling helps it set and makes it easier to unmold.
- 12
To serve, invert the mold onto a serving plate. Slice and enjoy.
Cook’s note: Garnish with a sprinkle of cinnamon or chopped nuts if desired.
Per serving
Nutrition
- Calories
- 516.8kcal
- Protein
- 6.4g
- Carbs
- 70.7g
- Fat
- 24.3g
- Fibre
- 2g
- Sugar
- 40.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover halva in an airtight container in the refrigerator.
Halva is traditionally eaten cold or at room temperature; reheating is not recommended.
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