Ithacan Halva
Adapted from Diamandina Cominos' Recipe in the Ithacan Cook Book
Ingredients
- 3/4 cup olive oil
- 34 g (3 tablespoons) coarse semolina
- 420 g Plain Flour
- 1/4 cup coarsely chopped almonds, skin on
- sesame seeds, toasted
Syrup
- 450 g sugar
- 1 tbsp honey
- 4.5 cups water
- 1 cinnamon stick
- 2 cloves
Method
- Combine syrup ingredients in a small saucepan, and bring to the boil
- Let it gently boil for 10 mins until sugar has dissolved and mixture thickened. Set aside. strain before using.
- Heat oil in medium saucepan on medium to high heat. The oil must be at very high temperature. Test for readiness by putting in a tiny bit of flour. If it bubbles, it is ready.
- Slowly add flour, stir continuously and reduce heat to low, pushing out any lumps, for about 5 mins
- Mix in the semolina, stir and combine for another 5 minutes
- Add the almonds
- Continue to stir until mixture browns. This could take 30 mins.
- When the halva pulls away from the sides and bottom, it is ready. If it doesn't, it is not ready and will be too soft to pour and shape.
- When ready, turn off the heat and let it sit in saucepan for 5 mins
- Pour halva onto a wooden board or shallow baking dish. Even it out to about 2 cm height.
- Blot it with baking paper to remove any excess oil. It also helps even it out.
- While still warm, cut into diamonds diagonally, 4 cm apart.
- Sprinkle with sesame