• 1 cup water
  • 2 cups coarse semolina (cream of wheat)
  • 3 cups sugar
  • 4 cups water
  • Peeled and chopped almonds
  • Ground cinnamo


his is known as the 1,2,3,4 recipe for halva. You can halve this or double it, as long as you keep the proportions the same.Cook the sugar and water to a syrup. Heat the butter over low heat until
bubbly. Stir in the semolina. (If desired, stir in about 1/2 cup chopped almonds at this point.) Cook and stir over low heat until the semolina turns a light golden color, about 10 minutes. Stir in the
syrup until well incorporated. Remove from heat; cover pan. Let stand about 15 minutes. The mixture should be crumbly. Butter a glass baking
dish. Spoon the halva onto the dish and with buttered hands, pack the mixture down firmly. Turn out onto a serving dish. Garnish with chopped
almonds and cinnamon.

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Submitted 6/13/05.
Source: My landlady in Greece, 1968
Submitted By: Joy Bowers