Halvah
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Halvah
  Greek  
Last updated 6/12/2012 12:55:58 AM. Recipe ID 17976. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Halvah
 Categories: Greek, Desserts
      Yield: 12 servings
 
      3 c  Water
      2 c  Granulated sugar
      1    Cinnamon stick
      3    Whole cloves
      1    Lemon (peel only)
    1/2 c  Butter
      1 c  Coarse semolina or farina
      4 tb Pine nuts
      2 tb Blanched, chopped almonds
      3 tb Whole blanched almonds
 
  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.
  
  Typed for you by Karen Mintzias
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 17976 (Apr 03, 2005)

[an error occurred while processing this directive]