Cypriot publication publishes recipe for Mediterranean semolina halva
The Cypriot publication Cyprus Mail has published a recipe for Mediterranean semolina halva. The recipe is credited to clinical dietitian Vasilia Kouppanou, who specializes in working with cancer patients.
Ingredients for halva
The dessert requires one cup of olive or sunflower oil, three cups of semolina, two cups of sugar, four to six cups of water, and a cinnamon stick. Optionally, one cup of almonds, two to three cloves, 30 grams of raisins, as well as rose water or orange zest may be added.
In the article, semolina halva is described as a traditional dessert common in Cyprus and other Mediterranean countries. It is made from readily available ingredients: semolina, oil, sugar, and water. In Cyprus and Greece, this type of halva is also prepared during fasting periods or served as a homemade dessert.
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Method of preparation
First, prepare a syrup by boiling water, sugar, cinnamon and, optionally, cloves for seven to ten minutes. Separately, heat the oil in a saucepan and toast the semolina over medium heat, stirring constantly, until golden. The almonds are added while the semolina is being toasted.
Carefully pour the hot syrup into the semolina, stirring the mixture continuously. Cook it until it thickens and the liquid is fully absorbed, then transfer it to a mold, let it cool, slice it, and serve. According to the author’s description, the halva has a soft, slightly grainy texture, while raisins, citrus zest, or rose water can add flavor and aroma.
The author notes that this is an energy-dense dessert. Almonds add fats and texture, while cinnamon naturally enhances the perception of sweetness.
