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Place your orders for Challah, Fruit & GF bread by Wed 10am. Friday pick up or delivery
Place your orders for Challah, Fruit & GF bread by Wed 10am. Friday pick up or delivery
Ithacan Halva

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

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