Greek Recipes

Greek and Cypriot recipes

Halvas (Semolina Dessert)


  • 1 cup of fine semolina
  • 1 cup of course semolina
  • 2 cups of sugar
  • 4 cups of water
  • 1/2 tsp of rosewater
  • 1 cup of oil
  • Powder cinnamon
  • Roasted half peeled almonds,
  • Pistagios or pine nuts (Optional)
Halvas (Semolina Dessert)

Halvas (Semolina Dessert)


  • Heat up the oil in a sauce pan large enough to hold all ingredients.
  • Add both kinds of semolina and stir constantly until it browns slightly.
  • In the meantime in another sauce pan you heat up the water.
  • Add the sugar, the rosewater and stir to melt the sugar.
  • Heat up the syrup for about 10 minutes.
  • When the semolina has brown slightly pour in the sugar syrup.
  • At this point sprinkle with cinnamon powder and add the any of the nuts you prefer (Optional).
  • Stir continuously the halva until it thickens.
  • One way to know that the halva is ready is when it does not stick to the sauce pan walls.
  • Remove from the heat and pour it into a form.
  • When the halva is cooled down, remove from the form by placing a flat dish over the form and turn it upside down.
  • Sprinkle with some powder cinnamon.
  • Garnish with some more nuts of your choice and it is ready to be served.

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