📝 About This Recipe
Halvas Simigdalenios is the quintessential Greek 'spoon sweet,' a vegan-friendly dessert celebrated for its simplicity and the '1-2-3-4' ratio of its core ingredients. This aromatic pudding is crafted by toasting coarse semolina in olive oil until nutty and golden, then bathing it in a spiced syrup infused with cinnamon, cloves, and orange zest. The result is a comforting, melt-in-your-mouth texture that perfectly balances Mediterranean citrus notes with the warmth of toasted grain.
🥗 Ingredients
The Spiced Syrup
- 4 cups Water
- 2 cups Granulated Sugar
- 1/2 cup Greek Honey (Thyme honey is traditional)
- 1 piece Cinnamon Stick (Large)
- 3-4 pieces Whole Cloves
- 1 strip Orange Peel (Avoid the bitter white pith)
- 1 strip Lemon Peel
The Halva Base
- 1 cup Extra Virgin Olive Oil (Use a light, fruity oil)
- 1 cup Coarse Semolina (Provides the signature texture)
- 1 cup Fine Semolina (Helps bind the halva smoothly)
- 1/2 cup Blanched Almonds (Slivered or roughly chopped)
- 1/2 teaspoon Ground Cinnamon (Added during toasting)
- 1 pinch Salt (To balance the sweetness)
For Garnish
- 1 tablespoon Ground Cinnamon (For dusting)
- 1 teaspoon Orange Zest (Freshly grated)
- 1 teaspoon Sesame Seeds (Optional toasted garnish)
👨🍳 Instructions
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1
Begin by making the syrup. In a medium saucepan, combine the water, sugar, cinnamon stick, cloves, and citrus peels.
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2
Bring the syrup mixture to a boil over medium-high heat. Once boiling, stir in the honey and simmer for 5 minutes. Remove from heat and set aside to infuse while you prepare the semolina.
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3
In a large, heavy-bottomed pot or deep skillet, heat the olive oil over medium heat until it begins to shimmer.
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4
Add both the coarse and fine semolina to the hot oil. Stir immediately with a wooden spoon to ensure every grain is coated.
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5
Add the slivered almonds to the pot. Continue to cook the semolina and almonds over medium-low heat, stirring constantly.
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6
Toast the mixture for about 10-15 minutes. This is the most critical step; you want the semolina to turn a deep golden-amber color and smell nutty. Be careful not to burn it.
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7
Stir in the pinch of salt and 1/2 teaspoon of ground cinnamon during the last minute of toasting.
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8
Using a slotted spoon, remove the whole spices and citrus peels from your reserved syrup.
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9
Lower the heat to the absolute minimum. Very carefully, pour the warm syrup into the toasted semolina. Caution: It will steam and splatter vigorously. Use a long-handled spoon and stand back.
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10
Stir the mixture continuously over low heat. The semolina will quickly absorb the liquid and begin to thicken.
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11
Continue cooking and stirring for 3-5 minutes until the mixture pulls away easily from the sides of the pot and has a thick, porridge-like consistency.
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12
Remove from heat. Cover the pot with a clean kitchen towel and place the lid on top. Let it rest for 10 minutes to allow the steam to finish the texture.
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13
While still warm, spoon the halva into a decorative Bundt mold or individual ramekins, pressing down firmly to remove air pockets.
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14
Allow to cool to room temperature before inverting onto a serving platter. Dust generously with ground cinnamon and fresh orange zest before slicing.
💡 Chef's Tips
For the best texture, use a mix of coarse and fine semolina; coarse provides the bite, while fine ensures a cohesive structure. Never stop stirring during the toasting phase, as semolina can go from perfectly golden to burnt in seconds. If you prefer a lighter flavor, you can substitute half of the olive oil with a neutral vegetable oil or melted butter (though oil is traditional for Lenten periods). Wait until the halva is completely cooled before unmolding to ensure it holds its shape perfectly. To check if it's done, the mixture should look like a thick paste that doesn't stick to the wooden spoon.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of thick Greek yogurt to cut through the sweetness. Pair with a cup of strong, bitter Greek coffee or an espresso. Drizzle with a little extra honey and a sprinkle of crushed walnuts for added crunch. In the summer, serve alongside a scoop of vanilla bean or mastic-flavored ice cream. Accompany with fresh seasonal fruit like sliced figs or pomegranate seeds.