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Another food post: how to make halva (simigdali)

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blopez34

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I love this type of halva! You can't get it at the store and its not like the packaged one with sesame paste

 
Awesome halva video!!

Here are some printed halva simigdali recipes as well:

www.greekboston.com

Recipe for Halvas Simigdalenios - Semolina Sweet

This Greek semolina sweet pudding recipe is easy to make and is the perfect dessert or sweet snack for any Greek table.
www.greekboston.com www.greekboston.com

akispetretzikis.com

Greek semolina halvah

Greek semolina halvah by Greek chef Akis Petretzikis. An authentic Greek soft cake halvah made out of semolina, with the rich aromas of cinnamon and cloves!
akispetretzikis.com akispetretzikis.com

30daysofgreekfood.com

GREEK SEMOLINA HALVA

Greek semolina halva is a traditional no-dairy, and egg-free pudding enhanced with nuts, perfectly spiced, and soaked in syrup. Delightfully Mediterranean! .
30daysofgreekfood.com 30daysofgreekfood.com
 
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This is my favorite kind of Halvah, especially if it is homemade! The tahini halva is still good, but it isn't the same.
 
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k_tsoukalas said:
This is my favorite kind of Halvah, especially if it is homemade! The tahini halva is still good, but it isn't the same.
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Agreed! This one can get a little too sweet though
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

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The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
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