Greek Halva – original Greek halva ;), according to the recipe of Aggelosa Ypokamisasa.
Greek halva according to the recipe of Aggelosa Ypokamisasa - Kristina Gašpar - Recipes and Cookbook online
Greek halva – original Greek halva ;), according to the recipe of Aggelosa Ypokamisasa.
- 150 g of butter (or olive oil)
- 300 g of coarse semolina
- 450 g of sugar
- 600 ml of water
- orange peel
- 1 cinnamon stick
- vanilla aroma
- raisins (any amount)
For decoration:
- fresh mint leaves
- chopped walnuts
- raisins
- with
- Melt the butter on a griddle, then add semolina. Stir-fry until semolina turns golden-brown. Take care that the semolina does not burn.
- While the semolina is frying, cook the syrup.
- Add sugar and water, then add raisins, cinnamon and grated orange peel. When the syrup is ready, add the vanilla flavor and remove the cinnamon stick.
- The syrup should not be boiled for a long time, at a low temperature for about 10 minutes. That time is enough to fry semolina, also at a lower temperature.
- Remove the syrup from the stove and let it rest for a while, almost a few seconds, then pour it over the semolina and mix.
- Leave the halva to rest, so that the ingredients settle, i.e. syrup soaked in semolina. The pan should be covered with a cloth,
- The ingredients will come together in a few minutes.
- After that, serve the halva, you can put it in small bowls or pour it into a larger container, and when it cools down a bit, cut it into pieces.
- Greek halva can be served hot or cold.
- Decorate the halva with the listed ingredients recommended by Aggelos Ypokamisas.
- I didn't have mint leaves, so I replaced them with pieces of orange peel. Do not put a lot of honey because your treat will be too sweet. You can put honey on the plate for decoration, but you can also sprinkle the halva for aroma.
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