Halvas

Halvas Recipe: Traditional Greek Dessert | Authentic Taste

Region / culture: Greece | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Halva is a sweet and dense dessert that is popular in many Middle Eastern and Mediterranean countries. It is made from simple ingredients such as semolina, sugar, and oil, but the end result is a rich and satisfying treat that is perfect for any occasion.

History

The origins of halva can be traced back to ancient times, with variations of the dessert being enjoyed in countries such as Turkey, Greece, and India. The word "halva" itself is derived from the Arabic word for "sweet," highlighting the dessert's primary characteristic.

Ingredients

1 cup of olive oil
2 cups of coarse semolina
3 cups of sugar
4 cups of water
100 g of blanched almonds
2 tbsp of cinnamon

How to prepare

The traditional recipe for halva requires the following ingredients: 1 cup of olive oil, 2 cups of coarse semolina, 3 cups of sugar, and 4 cups of water.
However, nowadays, some variations of the recipe suggest reducing the amount of sugar to 2 cups and substituting olive oil with sunflower seed oil.
Additionally, you will need 100 g of blanched almonds and 2 tbsp of cinnamon for sprinkling on top.
To prepare the halva, start by heating the oil in a large saucepan over medium heat. Once the oil is almost smoking hot, gradually add the semolina while stirring continuously until it turns light brown.
Next, reduce the heat and add the almonds. Brown them together, stirring continuously. The level of browning can be adjusted according to personal preference.
Meanwhile, dilute 2 cups of sugar in the water and bring it to a boil. Let it boil for 3-4 minutes.
Remove the semolina mixture from the heat and slowly add the hot syrup while stirring.
Return the mixture to a gentle heat and continue stirring until it becomes smooth in texture.
Once almost all the moisture has been absorbed, add the remaining sugar.
Cover the halva with a clean tea towel and let it stand for 10 minutes to absorb moisture.
Finally, transfer the halva into a fluted mould or a cake tin. Once it has cooled down, unmould it onto a platter and dust it all over with cinnamon.

Variations

Some variations of halva include adding pistachios or walnuts for added texture and flavor, or using different types of oil such as sunflower seed oil for a lighter taste.

Cooking Tips & Tricks

When making halva, it is important to continuously stir the semolina while browning it in the oil to prevent it from burning. Additionally, adding the hot syrup slowly and stirring constantly will help create a smooth and creamy texture.

Serving Suggestions

Halva can be served on its own as a dessert or snack, or paired with a cup of tea or coffee for a sweet treat.

Cooking Techniques

The key cooking techniques for making halva include browning the semolina in oil, slowly adding the hot syrup, and stirring continuously to achieve a smooth texture.

Ingredient Substitutions

If you prefer a lighter version of halva, you can substitute olive oil with sunflower seed oil and reduce the amount of sugar used in the recipe.

Make Ahead Tips

Halva can be made ahead of time and stored in an airtight container at room temperature for up to a week.

Presentation Ideas

To enhance the presentation of halva, you can dust it with cinnamon or powdered sugar, or garnish it with additional almonds or pistachios.

Pairing Recommendations

Halva pairs well with a cup of Turkish coffee or mint tea, as the rich and sweet flavors of the dessert complement the bold and aromatic notes of the beverages.

Storage and Reheating Instructions

Halva can be stored in an airtight container at room temperature for up to a week. To reheat, simply microwave individual servings for a few seconds until warm.

Nutrition Information

Calories per serving

A serving of halva typically contains around 300-400 calories, making it a calorie-dense dessert that should be enjoyed in moderation.

Carbohydrates

Halva is a carbohydrate-rich dessert, with the main sources of carbs coming from the semolina and sugar used in the recipe.

Fats

The olive oil used in halva provides a significant amount of healthy fats, which can help promote heart health and provide long-lasting energy.

Proteins

While halva is not a significant source of protein, the blanched almonds used in the recipe do provide some protein content.

Vitamins and minerals

Halva is not a significant source of essential vitamins and minerals, but the almonds used in the recipe do provide some vitamin E and magnesium.

Alergens

Halva contains nuts (almonds) and gluten (semolina), so it may not be suitable for those with nut allergies or gluten sensitivities.

Summary

Overall, halva is a sweet and indulgent dessert that is best enjoyed in moderation due to its high calorie and sugar content.

Summary

Halva is a delicious and indulgent dessert that is easy to make and perfect for any occasion. With simple ingredients and a few key cooking techniques, you can enjoy this sweet treat with family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Halvas. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. The smell of cinnamon and sugar filled the air, and I knew she was up to something delicious.

As I watched her work her magic in the kitchen, I couldn't help but ask her what she was making. Maria smiled and told me she was making Halvas, a traditional Greek dessert that her mother used to make for her when she was a little girl. She explained that Halvas is a sweet semolina pudding, flavored with cinnamon and studded with nuts and dried fruits.

I was intrigued by the sound of this dessert, and I begged Maria to teach me how to make it. She happily agreed and we spent the rest of the afternoon cooking together, the scent of warm spices and sweet honey wafting through the kitchen.

As we stirred the semolina and water together in a large pot, Maria shared with me the story of how she learned to make Halvas from her mother. She told me that her mother would make Halvas every Sunday after church, and the whole family would gather around the table to enjoy this comforting treat.

Maria's mother learned the recipe from her own mother, who passed it down through generations. The secret to a perfect Halvas, she explained, was to cook the semolina slowly and patiently, allowing it to thicken and absorb all the flavors of the honey, cinnamon, and nuts.

After the Halvas had cooked to perfection, Maria scooped it into individual bowls and garnished it with a sprinkle of cinnamon and a handful of toasted almonds. She handed me a spoon, and I took my first bite of this heavenly dessert.

The texture was smooth and creamy, with a subtle sweetness that danced on my tongue. The warm spices and crunchy nuts added a depth of flavor that was truly unforgettable. I knew in that moment that I had to learn how to make this dessert for myself.

Over the years, I have made Halvas countless times, perfecting the recipe with each batch. I have added my own twist to the traditional dish, experimenting with different types of nuts, fruits, and spices. Each time I make Halvas, I am reminded of that sunny afternoon in Maria's kitchen, and the joy of learning a new recipe from a dear friend.

Now, whenever I make Halvas for my family and friends, I always think of Maria and her mother, and the generations of women who have passed down this delicious recipe. I am grateful for the opportunity to learn from them and to continue the tradition of making this beloved dessert.

As I sit down to enjoy a bowl of Halvas, I am filled with a sense of warmth and nostalgia, grateful for the memories and connections that food can bring. And I know that as long as I continue to make this recipe, I will always carry a piece of Maria and her mother with me, keeping their legacy alive through the simple act of cooking and sharing a delicious meal.