Halvas simigdalenios – Greek semolina skillet cake with nuts Recipe
Halvas simigdalenios is a Greek dessert made from semolina fried in oil or butter, then soaked with a syrup of sugar and water, with nuts and cinnamon added. Its texture is somewhere between a moist cake and a thick pudding that, once cooled, can be sliced into pieces. In Greece it’s often prepared during Lent, because it’s easy to make a dairy-free version.
This classic Greek semolina halva is made entirely on the stovetop, without an oven, and combines a fragrant syrup with toasted semolina and nuts for a rich, comforting dessert that can easily be made dairy-free for Lent or a vegan diet.
Chef's tips
Toast the semolina patiently over medium heat, stirring constantly – this step is key to developing a deep, nutty flavor and avoiding a raw, floury taste. Keep the syrup warm so it absorbs better, and always add it carefully in batches to control the bubbling. Lightly oiling the mold makes unmolding and slicing much easier.
How to serve
Serve sliced into diamonds or thick slices, sprinkled with extra cinnamon and chopped walnuts. It pairs beautifully with strong Greek-style coffee, black tea with lemon, or a small glass of dessert wine. For a more festive touch, you can garnish with a few raisins soaked in rum or brandy.
Ingredients
- semolina coarse, semolina - 250 g
- sugar - 250 g
- water - 600 ml
- vegetable oil or mild olive oil - 80 ml
- butter optional, for a richer flavor - 40 g
- walnuts coarsely chopped - 60 g
- raisins optional - 40 g
- ground cinnamon plus a little for sprinkling - 1 teaspoon
- lemon zest grated, only the yellow part - 1 teaspoon
- cloves optional, for the syrup - 2 piece
Preparation
- In a pot, bring the water to a boil with the sugar, lemon zest, and cloves. Stir until the sugar dissolves, then simmer over low heat for 5 minutes. Remove the cloves and set the syrup aside, keeping it warm.
- In a large deep frying pan or wide pot, heat the oil and butter (if using) over medium heat. Add the semolina and fry, stirring constantly with a wooden spoon, for 8–10 minutes, until it smells nutty and turns lightly golden. Be careful not to burn it.
- Add the chopped walnuts and raisins and fry for another 1–2 minutes, stirring.
- Reduce the heat to very low. Very carefully pour the warm syrup into the semolina in batches, stirring all the time – the mixture will bubble and splatter vigorously, so keep your face away and use an oven glove.
- Add the cinnamon and mix thoroughly. Cook over very low heat for 3–5 minutes, until the mixture thickens and starts to pull away from the sides of the pan.
- Remove from the heat, cover with a lid, and leave for 10 minutes to let the semolina finish cooking.
- Transfer the mixture to a lightly oiled mold (e.g. a loaf pan or round bowl). Smooth the top with a spoon. Leave to cool completely at room temperature, then chill in the fridge for at least 1–2 hours.
- Before serving, remove from the mold, cut into diamonds or slices, and sprinkle with cinnamon and some extra chopped walnuts.
Storage
Przechowuj w lodówce, szczelnie przykryty, aby nie chłonął zapachów. Z czasem deser lekko wysycha na brzegach, więc najlepiej zjeść go w ciągu kilku dni. Nie zamrażaj, bo struktura po rozmrożeniu staje się krucha i nieprzyjemna.
