Greek Halva With Almonds Recipes

GREEK HALVA

Greek Halva image

This was a recipie in 'My Greek Kitchen' shown on t.v. Thank you Evelyn/Greece for telling me what it is called. This is eaten at times of fasting in Greece.

Provided by wizkid

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sliced almonds
1 cup semolina
5 cups water
1 cup sugar
1/2 teaspoon masticha
1 teaspoon sugar
oil, to coat a pudding mould

Steps:

Grind the mastica with the teaspoon of sugar until it is a powder.
Fry the almonds in a saucepan until they are golden brown.
Remove 1/4 of the almonds (to decorate the pudding at the end).
Add the semolina to the pan and heat for a minute.
Add the water and the sugar and gradually bring to a boil, stirring all the time.
When thickened add the mastica and the sugar.
When the semolina is ready, it will bubble and be quite thick.
Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
Turn out onto a plate and decorate with the reserved almonds.

Nutrition Facts : Calories 320.5, Fat 8.1, SaturatedFat 0.6, Sodium 4.4, Carbohydrate 57.3, Fiber 2.9, Sugar 34.7, Protein 6.8

GREEK HALVA WITH ALMONDS

Greek Halva With Almonds image

This is a traditional greek dessert, but unlike most of the recipes on this site, uses butter instead of oil. I like to heat a bit up and pour milk over it and have it for breakfast. Please note that cooking time doesn't include time for cooling (since technically it's good hot too).

Provided by C. Taylor

Categories Dessert

Time 20m

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

1 cup butter
2 cups cream of wheat (semolina, not instant)
2 1/4 cups sugar
4 cups water
1 cup slivered almonds
cinnamon stick

Steps:

In a pot, mix water, sugar and cinnamon stick and bring to a boil. Remove cinnamon stick.
Meanwhile, in a large pot over medium heat, melt butter and then add the cream of wheat and the almonds. Keep stirring until the semolina turns a golden brown, being careful it doesn't burn.
CAREFULLY pour liquid into the semolina. It will bubble voilently. Mix it thoroughly and then pour the mixture into a mold. Let cool and then remove from mold.

Nutrition Facts : Calories 351.6, Fat 16.3, SaturatedFat 8.1, Cholesterol 32.5, Sodium 90.1, Carbohydrate 49.1, Fiber 1.7, Sugar 30.4, Protein 4.1

GREEK HALVA

Greek Halva image

The traditional semolina based Greek halva recipe is often referred as "1:2:3:4″, as it calls for one unit oil, two semolina, three sugar and four water. So simple! If you haven't tried semolina Greek halva before, you will be surprised by the delicious taste of those 4 humble ingredients, when combined.. When preparing a Greek halva recipe, the semolina is firstly toasted in oil, bringing an irresistible smell and then soaked in hot syrup, with the aromas and blends of cinnamon and clove. Simply delicious! So if you are looking for a delicious no-dairy, no-butter and egg-free dessert, that's the one!

Provided by roshanesilva0801

Time 20m

Yield Makes 1 cake

Number Of Ingredients 7

Ingredients

8 cups of sugar
8 cinnamon sticks
8 cloves
Cup of honey
1 cup of olive oil
2 cups of semolina
A cup of walnuts

Steps:

In a pot, add the 4 cups of water, 8 cups sugar, 8 cinnamon stick, 8 cloves, and bring to boil for 5 minutes, turn off the heat and add the honey.
In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of semolina. Constantly stir with a wooden spatula until the color changes from a golden blonde to a golden brown.
Once the color changes add the 1 tablespoon ground cinnamon. Stir.
Very carefully, slowly add small amounts of the simple syrup to the semolina (the hot syrup will steam and splatter so be careful).
On a medium-low heat, continually stir until the mixture thickens. Add the almonds and stir.
Transfer to a cake pan and let it cool. Turn over onto a cake platter and dust with cinnamon.

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