Halvah #1

Yield: 24 Servings

Measure Ingredient
3 cups Water
2 cups Granulated sugar
1 Cinnamon stick
3 Whole cloves
1 Lemon (peel only)
½ cup Butter
1 cup Coarse semolina or farina
4 tablespoons Pine nuts
2 tablespoons Blanched; chopped almonds
3 tablespoons Whole blanched almonds

From: kdeck@... (Karen Deck)

Date: Mon, 6 Mar 1995 04:13:07 +0000 Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for 10 minutes, then cool.

Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. Stirring constantly with a wooden spoon, slowly add the semolina or farina. Cook over low heat until the mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute.

Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. Remove from the heat and drape with a clean towel for 10 minutes. Turn into a mold, spreading with a knife or a spatula. Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. Cut into small, diamond-shaped pieces.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

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