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Ηalvah with tahini, honey and almonds by Athena Loizidou

  • NAVA Preparation time30’
  • NAVA Cooking time15’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

90 gr. olive oil

400 gr. semolina

1 liter of boiling water

100 gr. tahini

300 gr. honey

150 gr. carob honey

1 teaspoon ground cinnamon

60 gr. roasted and coarsely chopped almonds

Recipe Directions

1. Heat the olive oil in a large saucepan. Put in the semolina and fry, stirring with a silicone spatula.

2. Meanwhile, in another smaller pot, heat the water.

3. In the pot where you cook the semolina, pour the hot water with a tablespoon and stir quickly. When it absorbs the water, add a little more water, stirring quickly with the spatula. Repeat the process until it absorbs all the water. Finally, mix in the tahini, the honey, the carob honey, the cinnamon and 2/3 of the almonds.

4. Transfer the mixture to the pan (flower pan). Press it carefully to apply the hot halvah to the shape of the pan and leave it to cool. Turn it over on a plate and garnish with the almonds. Cut it into slices and serve.

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