It’s very easy to make at home if you can find semolina. The best consistency is half coarse semolina and half fine semolina (ah the used below has linked the recipe I got the idea from 😅)
Neat_Sandwich_5466 on
To add to the comments that have already been said, if you plan on making it make sure you find a recipe for SEMOLINA HALVAS and not HALVAS FARSALON
(they are completely separate desserts that share the name HALVAS)
Worth_Environment_42 on
Semolina halva >Chalvas >χαλβάς.
Worth_Environment_42 on
4,3,2,1>4 cups of water, 3 cups of granulated sugar (I use 2 cups of sugar because I don’t like it too sweet), 2 cups of semolina (I use coarse), 1 cup of olive oil. You need 2 saucepans, small and large. In the small one, pour the water and sugar and stir over low heat for 2-3 minutes until the sugar melts. In a large pot, heat the oil for a very short time, do not burn the oil, it will get messy, pour a little semolina and, that way you can see if the oil is hot, pour the semolina, stir constantly and lower the heat, as soon as the semolina turns brown with a soup serving spoon, pour in the water with the sugar (syrup) little by little. Wear a glove on the hand that holds the spoon that you stir the halva with because it can splash you and burn you. The first time, take the pot off the heat for a while, pour in the syrup so that it does not splash you. Pour the syrup slowly and stir, I forgot to tell you to stir with a wooden spoon. As soon as it starts and the mixture becomes harder and you can’t stir it anymore, you close your eyes and pull it off the heat. You throw a kitchen towel over the pot. Don’t eat the halva too hot because it will hurt your stomach. Good luck.
6 Comments
It’s the traditional halva with semolina. [Here’s a sample recipe in english](https://akispetretzikis.com/en/recipe/2030/simigdalenios-chalvas) though you can find many more with slight variations.
I think semolina halva.
It’s very easy to make at home if you can find semolina. The best consistency is half coarse semolina and half fine semolina (ah the used below has linked the recipe I got the idea from 😅)
To add to the comments that have already been said, if you plan on making it make sure you find a recipe for SEMOLINA HALVAS and not HALVAS FARSALON
(they are completely separate desserts that share the name HALVAS)
Semolina halva >Chalvas >χαλβάς.
4,3,2,1>4 cups of water, 3 cups of granulated sugar (I use 2 cups of sugar because I don’t like it too sweet), 2 cups of semolina (I use coarse), 1 cup of olive oil. You need 2 saucepans, small and large. In the small one, pour the water and sugar and stir over low heat for 2-3 minutes until the sugar melts. In a large pot, heat the oil for a very short time, do not burn the oil, it will get messy, pour a little semolina and, that way you can see if the oil is hot, pour the semolina, stir constantly and lower the heat, as soon as the semolina turns brown with a soup serving spoon, pour in the water with the sugar (syrup) little by little. Wear a glove on the hand that holds the spoon that you stir the halva with because it can splash you and burn you. The first time, take the pot off the heat for a while, pour in the syrup so that it does not splash you. Pour the syrup slowly and stir, I forgot to tell you to stir with a wooden spoon. As soon as it starts and the mixture becomes harder and you can’t stir it anymore, you close your eyes and pull it off the heat. You throw a kitchen towel over the pot. Don’t eat the halva too hot because it will hurt your stomach. Good luck.