Halvas politikos
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Halvas politikos
  Greek  
Last updated 6/12/2012 1:02:04 AM. Recipe ID 25496. Report a problem with this recipe.
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      Title: Halvas politikos
 Categories: Desserts, Greek, Usenet
      Yield: 1 Dessert
 
      1 c  Olive oil
      2 c  Semolina
      3 c  Sugar
      4 c  Water
           Cinnamon, powdered
 
  Dissolve the sugar in the water and bring it to a boil.  At the same
  time, brown the semolina in the oil on high heat, stirring
  continuously.
  
  When the semolina has taken a golden brown colour, add the syrup into
  it (taking care not to burn your hands), turn down the heat and keep
  stirring until you get a kind of thick porridge.  Pour into any kind
  of mold you can think of (a cake-mold is perfect for the job), and
  let it cool.
  
  Unmold into a platter and sprinkle with cinnamon.  Slice it using a
  wet knife, serve, and watch your weight go sky high!
  
  NOTES:
  
  *  A Greek dessert with semolina -- This is a traditional greek
  dessert that is extremely about tasty, and as easy to make as
  1-2-3-4. Tasty. Yield: fills a cake-mold.
  
  *  You should be very careful pouring the syrup into the browned
  semolina, as it is extremely hot, and pouring water on it causes an
  eruption of scaldingly hot steam.
  
  *  You should not put this dessert in the refrigerator.  It can keep
  for a few days outside the refrigerator, assuming you can gather
  enough will power not to eat it all at once. Some oil will start to
  drain off after a day or so, but this is to be expected. Just make
  sure you don't leave the dessert on your favourite tablecloth!
  
  *  The recipe doubles, halves etc.  nicely as long as you keep the
  proportion of the ingredients.
  
  *  I have seen variations on this dessert using any kind of fat
  imaginable, ranging from cooking fat to olive oil or butter, though
  I've only tried it with olive oil.
  
  : Difficulty:  easy.
  : Time:  15-20 minutes.
  : Precision:  Measure the ingredients, except for the sugar which you
  can adjust to taste.
  
  : Kriton Kyrimis
  : Princeton University, Princeton, New Jersey, USA
  : princeton!kyrimis
  
  : 




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Recipe ID 25496 (Apr 03, 2005)

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