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| recipe title: |
Halvah |
| category: |
Desserts |
| keywords: |
Greek, Desserts |
| servings: |
12 |
| ingredients: |
3 c Water
2 c Granulated sugar
1 Cinnamon stick
3 Whole cloves
1 Lemon (peel only)
1/2 c Butter
1 c Coarse semolina or farina
4 tb Pine nuts
2 tb Blanched, chopped almonds
3 tb Whole blanched almonds
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| directions: |
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Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1
tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for
10 minutes, then cool.
Meanwhile, slowly melt the butter in a heavy saucepan, and cook for
several minutes, without browning. Stirring constantly with a wooden
spoon, slowly add the semolina or farina. Cook over low heat until the
mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of
the pine nuts and chopped almonds and continue cooking 1 more minute.
Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually
add the syrup to the semolina mixture, stirring with a long-handled wooden
spoon; the mixture will bubble furiously. Cook over the lowest possible
heat until the syrup has been absorbed and the mixture thickens. Remove
from the heat and drape with a clean towel for 10 minutes. Turn into a
mold, spreading with a knife or a spatula. Cool, then reverse onto a
serving platter, sprinkle with cinnamon, and garnish decoratively with the
remaining pine nuts and the whole almonds. Cut into small, diamond-shaped
pieces.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
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