Heavenly Greek Halva

Allergens

Nuts

Ingredients

• 3 cups semolina flour
• 1 cup coconut oil, divided
• 1 1/2 cups sugar
• 2 cups water
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pistachios
• 1/2 cup slivered almonds
• 2 tbsp rosewater

Instructions

1. In a large saucepan, melt 3/4 cup coconut oil over medium heat. Add semolina flour and stir constantly until the mixture turns golden brown and has a fragrant aroma, approximately 15 minutes. Set aside to cool slightly.
2. In another saucepan, combine sugar, water, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes or until sugar dissolves.
3. Slowly pour the sugar mixture into the semolina mixture while stirring continuously. Cook for an additional 5 7 minutes, until the mixture thickens and becomes like a paste.
4. Stir in the remaining coconut oil, chopped pistachios, and slivered almonds. Mix well to combine. Pour the mixture into a greased 9x13 inch baking dish, smoothing the top. Let it cool completely.
5. Once cooled, drizzle the top with rosewater. Chill in the refrigerator for at least 2 hours or until set.

Chef’s Insight

Toasting the semolina flour gives the halva a deep, nutty flavor that complements the aromatic cinnamon and sweet touch of rosewater.

Notes

Make sure to stir the semolina constantly as it cooks to prevent burning.