Wholesome Semolina Halva with Honey and Almonds
Ingredients
- 2 cups honey
- 5 cups water
- 4 cinnamon sticks
- Zest of 1 unwaxed orange (optional)
- 1 cup flaked almonds (plus extra to sprinkle when it's ready)
- 2 tbsp olive oil
- 2 cups coarse semolina
Preparation
Grease a Bundt tin and set aside.
Prepare the syrup by combining water, honey, cinnamon sticks, and zest in a medium pan. Bring to a simmer over high heat, then reduce the heat and let it simmer for 5 more minutes. Remove cinnamon sticks and keep on low heat.
In a large pan, cook the almonds and olive oil until the almonds are toasted and golden. Stir constantly to prevent burning.
Lower the heat, add the semolina to the almonds, and cook for about 5 minutes until it turns a light golden brown. Stir constantly to avoid burning.
Carefully pour the syrup into the semolina all at once. Be cautious as it might splatter.
Continue cooking until the syrup is absorbed and the mixture thickens, about 5 minutes. Lower the heat after a couple of minutes to minimize splattering.
When the mixture reaches the consistency of thick porridge, pour it into the greased Bundt tin. Allow it to cool at room temperature, then transfer it to the fridge to cool completely.
Once cooled, turn the halva out of the tin, sprinkle with extra almonds, slice, and enjoy.