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    • portions: 12
    • preparation time: 5´
    • cooking time: 10´
    • 1 cup olive oil
    • 1 cup thin semolina
    • 1 cup coarse semolina
    • 2 ½ cup sugar
    • 4 cup water
    • 1/2 cup currants (black)
    • 1 cup roasted almonds or peanuts of Aegina
    • 1 lemon peel
    • 1 orange peel
    • 1 tablespoon cinnamon
    • 1 cinnamon stick
    • preserve of your choice


    In a saucepan boil the water with the sugar, the cinnamon stick, the lemon and orange peel until the sugar dissolves. In a deep saucepan, heat the olive oil over medium heat and roast with the semolina. Stir for 6´ with wooden spoon until it turns brown and darken. After that, add the cinnamon (powder), the currants and the almonds. Remove the pot from the heat. Add the hot syrup to the roasted semolina with a spoon carefully and slowly. Be careful as the mixture is really hot! Heat the halva again and stir it until it comes unstuck from the pot. Empty the halva into a form and let it cool off well.