Name: Greek Semolina Halva Dessert
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 cup extra virgin olive oil; 2 cups coarse semolina flour; 3 cups brown sugar; 6 cups water; 1 cup slivered almonds; 1 teaspoon ground cinnamon (plus more for dusting); 1½ teaspoon ground cloves

This Semolina Halva is one of my favorite Greek desserts. It is super easy to make and has few ingredients. You only need coarse semolina, extra virgin olive oil, brown sugar, and spices like cinnamon and cloves.

If you love this Semolina Halva, you will also love this Galaktoboureko, Pasteli-Sesame Candy or Cretan Bougatsa!

A Greek semolina halva dessert with a piece cut out on a plater, on a table.

Overview

Why this recipe sings

A semolina halva (or halvas) is a beloved traditional Greek dessert.
In Greece, it is considered a healthy dessert due to its lower calorie count and the use of olive oil. It is consumed all year round, especially during Lent.

Pieces of Greek halva dessert on a plate, a fork and a detail of the whole cake with a serving utensil at the back.

Here is what you need

Coarse semolina flour.
Extra virgin olive oil.
Brown sugar.
Slivered almonds.
Ground cinnamon & clove.

How to make semolina halva

A semolina halva dessert is always made on the stovetop. It takes almost no effort. You mix all the ingredients over medium heat, and about 20 minutes later, the cake mixture is ready. It goes into the bundt pan for shaping. After two to three hours of cooling, the dessert is ready.

Toasting slivered almonds in a skillet. — Place a large skillet over medium heat and toast the almonds for 2-3 minutes. Transfer them to a plate and set aside.

Semolina flour in a skillet with olive oil. — Add the olive oil to the skillet. Add the semolina and toast over medium-low heat. Mix continuously for 4-5 minutes until the semolina becomes golden brown. Take your time, and don’t rush.

Semolina flour with sugar. — Add the brown sugar, ground cinnamon, and ground cloves.

Semolina flour, sugar, slivered almonds and water in a pot. — Add the almonds and water and stir.

Semolina cake mixture in a pot with a utensil. — Stir for another ten minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan. Cover the pan with a kitchen towel and let the semolina mixture cool down a little.

Halvas semolina cake in a bundt pan, overview. — Brush a non-stick bundt cake pan with a little olive oil. Transfer the mixture to the bundt pan and press it lightly to fill the pan’s shape nicely with no gaps. Don’t push it in too hard; you don’t want the cake to be too dense.

A halva dessert on a plater, with pieces cut out, side view.

Turn the cake over on a large serving dish.

Sprinkle ground cinnamon all over the cake. Cut into slices and serve.

Halva Tips

You can use whole-blanched almonds if you prefer.
Substitute the almonds with pine nuts, pistachios, or walnuts and add raisins if you like.
If you can not find coarse semolina, just use fine semolina. You can also mix one cup of regular semolina with one cup of coarse semolina.

Check out my Greek pantry staples

Heck yeah!

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A vegan Greek semolina halva cake on a serving plate.

Greek Semolina Halva Dessert

by Jenny Skrapaliori Graves

Halvas is an easy, delicious Greek dessert with coarse semolina flour, sugar, and olive oil.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Resting time to firm 4

Course Dessert

Cuisine Greek

Servings 12

Calories 379 kcal

Ingredients

▢ 1 cup extra virgin olive oil
▢ 2 cups coarse semolina flour
▢ 3 cups brown sugar
▢ 6 cups water
▢ 1 cup slivered almonds
▢ 1 teaspoon ground cinnamon plus more for dusting
▢ 1½ teaspoon ground cloves

Instructions

Place a large skillet over medium-high heat and toast the almonds for 2-3 minutes.
Transfer the almonds to a plate and set it aside.
1 cup slivered almonds
Add the olive oil to the skillet. Add the semolina and toast it over medium-low heat.
Mix continuously for 4-5 minutes, until the semolina becomes golden brown. Take your time, and don't rush.
1 cup extra virgin olive oil 2 cups coarse semolina flour
Add the brown sugar, water, ground cinnamon, ground cloves, and almonds. Stir for another 10 minutes until the mixture thickens and starts to bubble.
You will know it is ready when it starts to pull away from the bottom of the pan.
Remove from heat and cover the pan with a kitchen towel. Let the semolina mixture cool slightly.
3 cups brown sugar 1 teaspoon ground cinnamon 1½ teaspoon ground cloves 1 cup slivered almonds 6 cups water
Brush a non-stick bundt cake pan with a little olive oil.
Transfer the mixture to the bundt pan and press it lightly into the pan to fill the shape nicely with no gaps. Don't push it in too hard, you don't want the cake to be very dense.
Cover the pan with a kitchen towel, and let the cake rest for 3-4 hours until completely firm.
Turn the cake over on a large serving platter.
Sprinkle ground cinnamon all over the halva.
Cut into slices and serve.

Notes

Do not rush toasting the semolina with the olive oil since it can burn easily.
You can use whole-blanched almonds if you prefer.
Substitute the almonds with pine nuts, pistachios, or walnuts and add raisins if you like.
If you can not find coarse semolina, just use fine semolina. You can also mix one cup of regular semolina with one cup of coarse semolina.
Hit the bundt pan on a hard surface to make sure the mixture settles and all gaps are filled nicely.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.