Xalvas Simigdalenios,semolina halva from Greece.

Heat up the olive oil in a pot.When gets smoky,add semolina, stirring constantly with a wooden spoon until well browned. If we like we can add the nuts to saute  them. In another pot, boil water with sugar. Add the cinnamon sticks and cloves. Once boiled well. pour in pan with semolina and carefully close the cap tightly until the syrup is absorbed. Mold it  before cool and sprinkle with cinnamon and cloves. Good luck!
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Servings:  20 slices(about a point thick)
Prep Time:  5 minutes
Total Time:  25 minutes

Related Categories:   Dessert,  


1 cup oil 2 cups coarse semolina 3 cups sugar 4 cups water Nuts (optional) woods cinnamon Cloves Some coconut zest to top

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