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Last updated 6/12/2012 12:55:58 AM. Recipe ID 17976. Report a problem with this recipe.
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      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
       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

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Recipe ID 17976 (Apr 03, 2005)

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