Good food. Less fuss.
From the EZdish collection

Semolina Halva (Greek Halvas)

Greek · Dessert

A fragrant, golden-brown semolina pudding known in Greece as '1-2-3-4 Halva' because of its simple proportions: one part oil, two parts semolina, three parts sugar, and four parts water. This vegan-friendly Mediterranean classic is toasted until nutty and infused with cinnamon and cloves.

IntermediateVeganVegetarian
The EZdish collectionAI-created recipe
Jump to recipe
Semolina Halva (Greek Halvas) — recipe cover
45 minA little patience, a lot of flavor
Prep time10 min
Cook time35 min
Servings10 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Combine the water, sugar, cinnamon stick, cloves, and lemon peel

    In a medium saucepan, combine the water, sugar, cinnamon stick, cloves, and lemon peel. Bring to a boil, then simmer for 5 minutes until the sugar is fully dissolved. Remove from heat and keep warm.

    5 min

  2. Heat the olive oil

    In a large, deep heavy-bottomed pot, heat the olive oil over medium heat. Add the coarse and fine semolina, along with the slivered almonds if using.

  3. Stir the semolina constantly

    Stir the semolina constantly with a wooden spoon for 15-20 minutes until it turns a deep golden-brown color and smells nutty. Be careful not to burn it.

    20 min

  4. Lower the heat

    Lower the heat. Carefully pour the hot syrup into the toasted semolina pot. Caution: It will steam and bubble violently. Stir vigorously until the mixture thickens and pulls away from the sides of the pot.

    5 min

  5. Remove the cinnamon stick, cloves, and lemon peel

    Remove the cinnamon stick, cloves, and lemon peel. Cover the pot with a clean towel and place the lid on top. Let it rest for 10-15 minutes.

    15 min

  6. Press the mixture

    Press the mixture into a bundt mold or individual ramekins while still warm. Once cooled to room temperature, unmold and serve. Dust with extra ground cinnamon if desired.

A little kitchen wisdom

Traditional Greek halva uses a mix of coarse and fine semolina for the best texture. Always use a deep pot when adding the syrup to the semolina, as it will bubble and splatter significantly.

What you'll need

Large heavy-bottomed potMedium saucepanWooden spoonBundt mold
Keep the good going

For now. And for later.

Make it ahead

Halva can be made several days in advance and stored at room temperature.

Store & enjoy

Store in an airtight container at room temperature or in the fridge. Can be served cold, at room temperature, or slightly warmed in the microwave.

Allergens

Contains wheat, gluten, tree nuts.

Your next favorite, all in one place

A recipe worth keeping.

Save your favorites, plan your meals, and make cooking feel easy with EZdish.

Get the app
Keep exploring

More recipes to try

Lemon Mint Juice (Limonana)
No cook · 10 min

Lemon Mint Juice (Limonana)

5 ingredients · 5 steps

Yogurt with Honey
No cook · 5 min

Yogurt with Honey

4 ingredients · 3 steps

Basbousa with Orange Blossom Syrup
Easy · 1 hr 45 min

Basbousa with Orange Blossom Syrup

11 ingredients · 7 steps

An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Semolina Halva (Greek Halvas)
Step 1 of 6

Combine the water, sugar, cinnamon stick, cloves, and lemon peel

In a medium saucepan, combine the water, sugar, cinnamon stick, cloves, and lemon peel. Bring to a boil, then simmer for 5 minutes until the sugar is fully dissolved. Remove from heat and keep warm.

5 min