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
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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