For our last course in our delicious Greek meal, I offer you these cute little halva cakes. Now, there can be some confusion as the name halva, or halawe, can also be used to describe an Arabic dessert made with tahini paste. It is altogether different! In this case, I’m talking about the Greek sweet made with fried semolina. There’s no baking for this dessert, it’s all done on the stovetop.
I had a lot of fun with this one, not only making it, but serving it along side the bottle of ouzo my brother and I picked up in Greece – and those shot glasses are also from our trip! They gray ones are a beautiful reminder of our time on Tinos, a little island known for its marble resources (among other things).
When the semolina mixture has cooled, you can press it into a fancy bundt pan, or cupcake tin, or pretty much anything it won’t stick to. I went with the cupcake tin because it makes the perfect individual serving size.
Nearly every restaurant in Greece provided a drink and something sweet at the end of the meal, free of charge. Sometimes it was as simple as fruit and a shot of raki, other times a pastry or ice cream and maybe a glass of wine. I think those Greeks are on to something, it’s the perfect ending to a meal – although halva with coffee would also be a wonderful way to begin the day, if you ask me.
1 C oil or melted margarine
2 C semolina
1 tsp cinnamon (or to taste)
2 1/2 C sugar (or less, to taste)
4 C water
optional: raw walnuts*
Put water and sugar together in a pot and boil for 10 – 15 minutes. Meanwhile in a large pan, combine oil and semolina and cook at medium high heat stirring continuously until the semolina has browned. Stir in cinnamon. Now very carefully add syrup to semolina – it will really start to bubble and steam up! I added mine slowly, stirring it in a little at a time. Continue to stir, and cook at medium heat another 5 to 10 minutes, or until the semolina becomes very thick. Remove from heat. Once cooled, press the semolina into a bundt pan or cupcake tin. Unmold the halva and, if desired, top with finely chopped walnuts.
Makes 10 – 12 cupcake-sized servings
*I soaked my walnuts for a few hours, then drained them and sprinkled them with just a touch of sugar and a shake or two of cinnamon before garnishing the halva. You can also just use plain old chopped walnuts, or press one whole walnut or pecan into the top of the halva for a simple embellishment.
Although this is [probably] my last recipe for Greek Week, please stay tuned to my facebook page where I will share one more recipe from my co-hosts, 2 Broke Vegans. Tomorrow I will also provide you with a list of Greek brands to be on the look out for during your Greek cooking adventures! And please, if you are feeling charitable, consider giving a gift to the people of Greece through International Orthodox Christian Charities. Thanks to the Jaharis Family Foundation, each dollar you donate will be matched.