Greek Halva Recipe (with Semolina)

[d_kakavouli]

I love Greek Halva - the version with Semolina. I especially like it as a light thing that gives me some sweetness. I am fasting for lent, and it seems that these ingredients can work for a fasting program. Sometimes I just want to eat something a little sweet.

The recipe I use:

Ingredients​

For the syrup:

• 4 cups water
• 2 cups sugar
• 1 cinnamon stick
• 3-4 whole cloves
• 1 strip lemon or orange peel (optional)

For the halva:

• 1 cup olive oil (or vegetable oil)
• 2 cups coarse semolina
• ½ cup chopped walnuts or almonds (optional)
• 1 teaspoon ground cinnamon (plus extra for garnish)

​

Instructions​

Step 1: Prepare the Syrup

1. In a saucepan, combine water, sugar, cinnamon stick, cloves, and lemon/orange peel.
2. Bring to a boil, then reduce heat and simmer for 5 minutes until the sugar dissolves completely.
3. Remove from heat and discard the cinnamon stick, cloves, and peel. Set aside.

Step 2: Toast the Semolina

4. In a large pot, heat the olive oil over medium heat.
5. Add the semolina and stir continuously for 8-10 minutes until golden brown and fragrant.
6. Stir in the chopped nuts and ground cinnamon.

Step 3: Combine with Syrup

7. Carefully pour the warm syrup into the semolina mixture (caution: it will bubble and steam intensely!).
8. Stir quickly until the mixture thickens and absorbs all the liquid (about 2-3 minutes).

Step 4: Shape and Serve

9. Remove from heat and let it rest for 5 minutes.
10. Transfer to a greased mold or spoon into individual serving bowls.
11. Let it cool slightly, then sprinkle with extra cinnamon and chopped nuts.

 

[k_tsoukalas]

Your halva recipe sounds absolutely delicious! Semolina halva is such a perfect treat for Lent—it’s naturally vegan, satisfying, and just the right amount of sweet without being heavy. The combination of toasted semolina with the warm, spiced syrup creates that rich, comforting flavor that’s hard to resist.

I love adding a little extra orange zest for a citrusy touch, or even stirring in some raisins for a bit of natural sweetness. Some variations also use tahini, which adds a deeper, nuttier flavor and makes it even more filling.

Have you ever tried making it with honey instead of sugar for a slightly different sweetness? It’s not traditional, but I’ve seen some people experiment with it. Either way, halva is such a great way to enjoy something sweet while still keeping it simple and in line with fasting traditions.
Do you ever make different variations, or do you stick to the classic recipe?