Theresa’s Semolina Halva
Theresa’s Semolina Halva
With Roasted Pistachios & Sesame Seeds
Serves 10 - 12
In Greece, halva is considered a classic Greek recipe, although it became known to Greeks some time around the end of the 12th century. Various versions of this dessert exist in all Balkan countries, some in the Middle East and even in India and Pakistan.
In Arabic, the word halva means sweet.
It is usually made using olive oil or butter, white sugar, water and semolina. Some like to add dried fruits and nuts in the mixture, such as raisins, walnuts and almonds.
Our plant based version is lighter than the original, and, in our humble opinion so much more intricate in flavour. The olive oil is replaced by a combination of sesame and coconut oil, creating this lighter consistency.
The xylitol with the light maple and golden syrup give it a toffee-like flavour, while keeping the glycemic index much lower and the pistachios are simply a wonderful addition. We prefer not to add dried fruit, as they, in turn, add to the sweetness, which becomes overbearing, but feel free to add some if you so wish.
Ingredients
125ml sesame oil (not toasted)
125ml odourless coconut oil, melted
175g coarse semolina*
175g fine semolina
1/2tsp salt
1lt water
120g xylitol or coconut sugar
160ml maple syrup (we use Sweet Freedom)
160ml golden syrup (we use Sweet Freedom)
1tsp ground cinnamon
2tbsp plant based butter
60g roasted pistachios**
40g toasted sesame seeds
Method
Lightly oil a cake tin (around 20cm) of your preference and set aside.
In a large deep pan, add the sesame oil and the coconut oil and heat until melted.
Meanwhile, place the water, the coconut sugar, the two syrups and the cinnamon in another pan and heat through until the sugar has dissolved completely.
Add the two semolina flours and the salt into the pan with the oils and, using a wooden spoon, stir continuously, over medium heat, for 10-15 minutes. When the semolina looks slightly brown and becomes fragrant, it is ready for the next step. Careful, as it can catch if left unattended.
Take the semolina off the heat and, very carefully, pour in the water, sugar and syrup mixture. It may boil and spit, so do this with caution. Place the pan back over medium heat and continue to stir for 2-3 minutes, then add the pistachios, saving a few for decoration. Once the mixture starts to come away from the sides of the pan and seems too thick to stir, it’s ready. Take off the heat and stir in the butter.
Spoon the halva into your prepared tin, spreading it evenly on top. Let it cool for 20 minutes. It will harden as it cools down.
Carefully turn the halva onto a serving plate and decorate with the sesame seeds and the remaining pistachios.
Serve warm or at room temperature.
Enjoy!
Notes
*Semolina does contain gluten. However, for those with no gluten intolerance, it offers lots of nutrients, as it is rich in B-Complex vitamins and a good source of selenium and iron.
**Pistachios are high in protein, fibre and antioxidants. They also have several other important nutrients, including vitamin B6, phosphorus, thiamin, copper, manganese and potassium.
