Μικρασιάτικος Χαλβάς / Greek Halva of Asia Minor
Halva was introduced to Greece by the surviving Greeks of Asia Minor, who escaped the Turkish persecution and Greek genocide over 100 years ago. The Greek ladies would make halva to celebrate every happy event and it was always present to be served at any moment. It is not only, an easy and cheap dessert to make, but it can stay unspoilt for many days and at any temperature.
- 1 cup olive oil
- 2 cup semolina
- 1/2 cup pine nuts or walnuts (optional)
- 5 cup water
- 2 & 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- zest of 1 orange
- extra ground cinnamon
- Brush with olive oil a cake Bundt. Prepare the syrup first by putting all ingredients in a small pot and bring to boil. Stir only at the beginning for sugar to melt and once it comes to boil let it simmer for 3 minutes and remove from heat.
- In a large pot, heat the olive oil, then pour the semolina and stir until golden and fragrant. Add the nuts and very carefully pour the syrup. Be extremely careful because it will splatter so best use a very long wooden spoon.
- Keep stirring until syrup has been absorbed. Empty the halva in your oiled Bundt pan and let it cool at room temperature. Flip the halva over a nice platter and dust it with ground cinnamon or any other embellishments you prefer. I used rose petals and crushed pistachios.