- 2 cups semolina
- 125 grams (0.275 pounds) butter or margarine
- ¼ cups olive oil
- 1 3/4 cups granulated sugar
- 3 ½ cups hot water
- 40 grams (0.08 pounds) pine nut
This halva was first discovered in Ottoman era and today it is a part of Turkish dessert cuisine. Although its recipe is vary depending on personal tastes, this recipe is about its simplest form. I only used pine nuts for it’s garnishing, but some people like it with some ice cream on it too. I am going to share some other recipes of this halva on following weeks. Wait for my halva recipes!
A stirring spoon
A deep bowl
Add the granulated sugar into the bowl and pour the hot water. Stir until the granulated sugar melts.
Add the butter (or margarine) and olive oil into the pot and heat. Wait until the butter melts. Then add the semolina and saute for 30-35 minutes on medium heat and stir constantly.
Add the pine nuts 20 minutes later from the beginning of sauting.
When the semolina turns pink pour the mix with sugar.
Set to high heat and cover the pot. Cook until the semolina absorbs its water. But stir for a few times in order to make the water spread equally. This will take your 5-10 minutes.
Turn off the stove when all the water is absorbed. Place the paper towel under the lid of the pot and cover well. Set aside for 15 minutes.
You may serve hot or cold and you may sprinkle some cinnamon onto it if you wish.