Halouvas with walnuts
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Semolina; (9oz) |
| 75 | millilitres | Corn oil; (2 1/2fl oz) |
| 1 | litre | Hot water; (1 3/4 pints) |
| 250 | grams | Walnuts; chopped (9oz) |
| 100 | millilitres | Honey; (3 1/2fl oz) |
| 150 | grams | Caster sugar; (5 1/2oz) |
| 1 | tablespoon | Rose water |
| ½ | teaspoon | Ground cinnamon |
| 8 | Walnut halves | |
Directions
Heat a large saucepan until hot, add the corn oil and continue to heat until hot. Pour in the semolina and cook, stirring all the time, for 5 minutes until lightly toasted. Pour on the hot water, continuing to stir and bring to the boil. Turn the heat down and simmer for a few minutes before adding the remaining ingredients, continuing to stir all the time.
Cook for 10 minutes until thickened and all the liquid is absorbed.
Spoon into 8 lightly oiled ramekins or dariole moulds. Allow to cool slightly before placing in the fridge to chill, preferably overnight. Turn out onto a plate and serve garnished with walnut halves. Note: cream is sometimes served with this dish.
Converted by MC_Buster.
Per serving: 321 Calories (kcal); 26g Total Fat; (69% calories from fat); 8g Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.