Corfu Recipes - HalvasThis page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time, Halvas - a Lenten sweet made with semolina.
Ingredients - Juice of 1 orange. Grated peel of 1 orange. 5 cups of water. 3 cups of sugar. 1 stick of cinnamon. 5-6 whole cloves. 2/3 cup of sunflower oil. 1/3 cup of olive oil. One and a half cups of coarse semolina. 1/2 cup of fine semolina. 1/2 cup coarsely chopped almonds. 1/2 cup seedless raisins. Instructions - In a saucepan, combine all syrup ingredients and boil for about 6 minutes. Remove from heat and set aside. In a soup pot or deep frying pan, preheat oil over medium-high to high heat. Add semolina slowly, stirring constantly. (The longer it cooks, the darker it will become.) Add almonds and when they start to brown, add raisins. Remove pan from heat (don't turn off the burner) and slowly and carefully (it will boil and spatter so protect hands and arms) stir the syrup into the semolina mixture. Return to heat and continue stirring until the mixture pulls away cleanly from the sides of the pan. It will still be a loose mixture - it will set later on in the process. Remove the pan from heat and cover with a clean towel for 10 minutes. Spoon into a large (or individual) mould and cool. When the pudding has cooled to room temperature, remove from mould(s), sprinkle with cinnamon and serve. Recipe Archive
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