Greek Halva (Semolina Halvas)

Greek halva is a no-bake semolina dessert made with olive oil, brown sugar, cinnamon, cloves, and toasted almonds. Naturally vegan.

Course Dessert

Cuisine Greek

Diet Vegan

Prep Time 5

Cook Time 20

Resting time to firm 4

Servings

Calories 469kcal

1 cup whole blanched almonds (about 140 g)
1 cup extra virgin olive oil (240 ml)
2 cups coarse semolina (about 340 g)
3 cups brown sugar (about 435 g) or raw (demerara) sugar or white sugar, loosely measured (not packed)
1 teaspoon ground cinnamon plus more for dusting
1½ teaspoon ground cloves
4 cups water 950 ml

Toast the almonds in a dry skillet over medium heat for 4–5 minutes, stirring, until fragrant and lightly golden. Transfer to a plate and set aside.
1 cup whole blanched almonds
Add the olive oil and semolina to a large Dutch oven (26 cm / about 5½ quarts). Toast over medium-low heat, stirring constantly, for 4–5 minutes, until the semolina is golden and smells nutty. Take your time; semolina burns easily.
1 cup extra virgin olive oil, 2 cups coarse semolina
Add the brown sugar, cinnamon, cloves, and almonds. Slowly pour in the water, standing back, because the mixture will spatter and steam. Stir for about 10 minutes, until the mixture thickens, bubbles, and pulls away from the bottom of the pot in one mass.
3 cups brown sugar, 1 teaspoon ground cinnamon, 1½ teaspoon ground cloves, 4 cups water
Remove from the heat, cover the pot with a kitchen towel, and let it cool slightly.
Brush a 10-inch nonstick bundt pan with a little olive oil. Spoon in the halva and press it gently so there are no gaps; tap the pan on the counter to settle it. Don't pack it too hard. Cover with a kitchen towel and let it rest for 3–4 hours, until completely firm.
Turn the halva out onto a large serving platter. Dust with cinnamon, slice, and serve.

Do not rush toasting the semolina with the olive oil since it can burn easily.
You can use slivered almonds instead of whole.
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.
Store covered at room temperature for up to 3 days, or refrigerated for up to a week.

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