Greek Semolina Halva with Almonds and Cinnamon

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Halvas Farsalon is a beloved semolina halva from the Thessaly region of central Greece, traditionally prepared during Lent because it contains no dairy or eggs. Coarse semolina is toasted in olive oil, then simmered with a cinnamon-scented sugar syrup until it absorbs the liquid into a dense, sliceable sweet. Topped with toasted almonds and a generous dusting of cinnamon, it is humble, fragrant, and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 38 gSugar
• 8 gProtein
• 35 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 2.2 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the syrup

• 3 cups (720 ml) water
• 1 1/4 cups (250 g) granulated sugar
• 1 cinnamon stick
• 4 whole cloves
• 1 strip lemon peel

For the halva

• 1 cup (180 g) coarse semolina
• 1/2 cup (120 ml) extra-virgin olive oil
• 1 cup (140 g) whole blanched almonds
• 1/2 tsp ground cinnamon
• Pinch of fine sea salt

For serving

• Ground cinnamon, for dusting
• Extra toasted almonds, roughly chopped

Directions

1. Combine the water, sugar, cinnamon stick, cloves, and lemon peel in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 5 minutes. Remove the aromatics and keep the syrup hot.
2. In a heavy-bottomed pot or Dutch oven, combine the olive oil and coarse semolina. Cook over medium-low heat, stirring frequently with a wooden spoon, for 12 to 15 minutes until the semolina turns a deep golden brown and smells nutty. Watch carefully so it does not burn.
3. Add the almonds and a pinch of salt to the toasted semolina and stir for 1 minute to coat and lightly toast the nuts.
4. Carefully pour the hot syrup into the semolina mixture in a slow, steady stream while stirring constantly. The mixture will hiss and steam; keep stirring to prevent lumps from forming.
5. Reduce the heat to the lowest setting and continue stirring for 8 to 10 minutes, until the halva pulls away from the sides of the pot and forms a thick, cohesive mass that holds its shape.
6. Spoon the halva into a lightly oiled loaf pan or individual molds, pressing firmly with the back of a spoon to compact it. Smooth the top.
7. Cover and let cool at room temperature for at least 2 hours, or chill in the refrigerator for 1 hour, until firm enough to slice cleanly.
8. Unmold and cut into thick wedges or slices. Dust generously with ground cinnamon and scatter the chopped toasted almonds over the top before serving.

Cook’s Notes

• Use coarse semolina (not the fine variety used for cakes); the texture is essential for an authentic halva that slices cleanly.
• Toast the semolina slowly and patiently — the deep golden color is the primary source of flavor. Rushing this step will leave the halva pale and bland.
• If the halva seems too soft after cooling, return it to the pot and cook over low heat for a few more minutes to evaporate excess moisture.
• Traditional Farsala halva is vegan and Lent-friendly; serve it plain with just cinnamon, or with a spoonful of thick Greek yogurt for a non-vegan variation.
• Leftovers keep in an airtight container at room temperature for up to 4 days; the flavor actually deepens by the second day.

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