Halvas me Karythia: Semolina Pudding with Walnuts

In Greek: , pronounced hahl-VASS meh ka-REETH-yah (hard "th") Although halvas made without milk and butter is a traditional Lenten dessert, it's also a favorite at any time. This version is not as sweet as some of the others, and is my family's favorite. It's easy to make, but needs to be stirred continuously during cooking. The recipe comes from a friend who does some of the best and most authentic traditional Greek cooking in this area.

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients:

3 cups of coarse ground semolina (or farina, or cream of wheat) 1 cup of olive oil 1 cup of coarsely ground walnuts ---------For the syrup: 7 3/4 cups of water 3 1/2 cups of sugar 3 sticks of cinnamon ---------For the topping: 1 cup of finely ground walnuts 1-2 teaspoons of ground cinnamon

Preparation:
Make the syrup: Add all syrup ingredients to a pot and bring to a boil. Boil uncovered over medium heat for 15 minutes. Remove cinnamon sticks and set aside to cool. Make the pudding: In a deep frying pan or pot, add olive oil and heat until hot over medium heat. Stir in semolina with a wooden spoon and add coarsely ground walnuts. Continue stirring until all the oil has been absorbed and the mixture is fairly dry (5-6 minutes). Remove from heat but don't turn off the burner. Pour cooled syrup through a strainer into a bowl. Carefully ladle cooled syrup over the pudding mixture (it will spatter), stirring continuously. When syrup has all been added, return pot to medium heat, and stir constantly until bubbles begin to appear. Remove from heat and allow to cool for 5-10 minutes. Spoon into a shallow serving dish or baking pan (I use a 10-inch diameter shallow bowl, about 2 1/2-3 inches high). Using the back side of a large spoon, smooth the pudding, exerting

slight pressure to make sure there are no air pockets and to create an even surface. Sprinkle with finely chopped walnuts and spread them out evenly over the top with the back of a spoon. Sprinkle with the ground cinnamon and set aside to cool. Cut into diamond shapes, squares, small slices, or the shape of your choice to serve. Serve at room temperature. Halvas keeps well for several days, covered, unrefrigerated.

Halva Recipe - Greek Halvas - Semolina Pudding with Raisins and Nuts
Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 8 - 10 Servings Ingredients:

2 cups of coarse semolina (substitute Farina or Cream of Wheat) 1/2 cup vegetable oil 1/4 cup olive oil 1/4 cup walnuts, chopped coarsely 1/4 cup pine nuts 1/4 cup raisins For the syrup: 4-1/2 cups water 2-1/2 cups sugar 1/2 cup honey 3 small pieces cinnamon stick 3-4 whole cloves 2-inch piece of orange peel Ground cinnamon for dusting

Preparation:
Prepare the syrup: To a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel. Boil for 5 minutes then lower the heat and simmer gently. Remove the cinnamon, clove and orange peel before pouring.

In another larger saucepan, over medium high heat, add the oil and heat until shimmering. Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden color. Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Stir in the walnuts, raisins, and pine nuts and continue to cook until the semolina absorbs all the liquid. Cover the pot tightly and set aside to cool for 10-15 minutes. Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving. To serve, sprinkle with cinnamon and some more chopped nuts (if desired).

Drunk Raisin Syrup: Saltsa apo stafides me ouzo

In Greek: , pronounced SAHLT-sah ah-PO stah-FEE-thes meh OO-zoh Raisins are soaked in Ouzo until plump, and then cooked with sugar and water to create a delicious dessert syrup, a fabulous topping for ice cream, puddings like Halvas, and other dishes. The recipe is very easy, with few ingredients.

Cook Time: 35 minutes Total Time: 35 minutes Ingredients:

1/2 cup of dark seedless raisins 1/4 cup of Greek Ouzo 1 cup of sugar 1 3/4 cups of water 1 tablespoon of lemon juice

Preparation:
Soak the raisins in the Ouzo overnight or until absorbed (about 5 hours). In a saucepan, combine raisins, water, sugar, and lemon juice. Bring to a boil, stir, and continue to boil over medium heat for 25-35 minutes, until the syrup thickens and coats a metal spoon. Set aside to cool. The syrup will continue to thicken as it cools, but can be used while still warm.