Greek Semolina Halva (Χαλβάς σιμιγδαλένιος) — Toasted semolina pudding with cinnamon and raisins

• 600 mlwater
• 250 ggranulated sugar
• 1 stickcinnamon stick
• 2 striplemon peel (2 strips, about 5 cm each, pith removed)
• 10 mllemon juice
• 120 mlolive oil
• 200 gcoarse semolina (also sold as semolina #2)
• 80 gfine semolina (also sold as semolina #1)
• 70 ggolden raisins
• 2 tspground cinnamon
• 0.25 tspground cloves
• 0.25 tspsalt
• 15 gtoasted sesame seeds (optional garnish)

Instructions

1. 1

   Make the syrup first so it is hot when the semolina is ready. In a saucepan, combine the water, sugar, cinnamon stick, and lemon peel and bring to a boil, then simmer for 5 minutes to lightly thicken and perfume the liquid.

2. 2

   Turn off the heat and stir in the lemon juice, then keep the syrup covered and hot on the lowest setting. Hot syrup is essential because it reduces splattering and helps the halva set smoothly. Remove the lemon peel and cinnamon stick just before you pour the syrup into the semolina.

3. 3

   In a wide, heavy pot, warm the olive oil over medium heat for 1 minute until it shimmers. Add the coarse and fine semolina and stir constantly with a wooden spoon so it toasts evenly without scorching.

4. 4

   Continue toasting for 8–10 minutes, stirring and scraping the bottom, until the semolina turns a deep golden color and smells nutty. Lower the heat if it darkens too quickly, because burnt semolina will taste bitter. The mixture should look like damp sand and move freely in the pot.

5. 5

   Stir in the raisins, ground cinnamon, ground cloves, and salt, and toast for 30 seconds to bloom the spices. Keep stirring so the raisins do not stick and the spices do not clump. This brief step intensifies the aroma before the syrup is added.

6. 6

   Carefully pour in the hot syrup in a steady stream while stirring constantly, as the mixture will bubble vigorously. Once all the syrup is added, reduce heat to low and stir for 2–3 minutes until the halva thickens and starts pulling away from the sides. The texture should be spoonable but dense, like a soft polenta.

7. 7

   Cover the pot and cook on the lowest heat for 3 minutes to fully hydrate the semolina. Turn off the heat and let it rest, covered, for 10 minutes so it sets and the grains plump. This resting time is what gives halva its clean slice and tender crumb.

8. 8

   Pack the halva firmly into an 18–20 cm bowl or ring mold, pressing to remove air pockets. Let it stand for 5 minutes, then invert onto a plate. Dust with the extra cinnamon and sprinkle with toasted sesame seeds before serving.