Halvah (2) Collection
RuthandBabe2
Halva
* Exported from MasterCook *
Halva
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Olive oil
2 cups Semolina flour
3 cups Sugar
4 cups Water
2 wedges lemon
Cinnamon stick
Chopped almonds
Heat the oil and cook the semolina in the oil until golden. Place the
almonds to brown with the semolina. In the meantime, warm the water, but
do not boil, and dissolve the sugar in it and throw in the lemon and the
cinnamon stick. Pour the water into the semolina mix and stir well while
pouring. Keep heating until the mixture becomes thick. Pour the mix into a
Bundt pan and garnish with sesame seeds and cinnamon. Let stand and serve
at room temperature.
Source: "Eat Greek Tonight
Formatted by: Mona
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Per Serving (excluding unknown items): 5457 Calories; 220g Fat (35.5% calories
from fat); 44g Protein; 855g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;
41mg Sodium. Exchanges: 16 Grain(Starch); 1/2 Fruit; 43 Fat; 40 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Halvah
Recipe By :From A Traditional Greek Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Veg1
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Water
1 cup Honey
3 whole Cloves
1/2 Cinnamon Stick
1 Sliver Lemon Peel -- About 1" Long
1/4 cup Olive Or Vegetable Oil
3/4 cup Uncooked Farina -- (r)
1/4 cup Almonds -- Blanched And
-- Slivered
1/4 cup Pine Nuts -- optional
Ground Cinnamon
Combine water, honey, cloves, cinnamon stick and lemon peel in a saucepan.
Bring to a boil, lower heat and simmer for 1 minute. In another 8 quart
saucepan heat the oil and slowly stir in the farina. Add almonds and pine
nuts and continue stirring so the farina does not burn. When it turns a
light chestnut color (in about 10 minutes) remove from heat but keep
stirring. Quickly bring the syrup back to a boil (stirring the farina all
the while).Slowly and carefully add the syrup to the farina (the mixture
will bubble furiously) and cook for one minute, stirring constantly.
Remove from heat, cover with a towel, and let stand for 30 minutes. Turn
the mixture into a 2 1/2 cup mold. When partially cool, unmold and
sprinkle with cinnamon. Let cool thoroughly, slice and serve. Or, instead
of turning mixture into a mold, use a tablespoon and your hand to shape
individual mounds of mixture on a platter. Sprinkle partially cooled
mounds with cinnamon. Let cool thoroughly. Per serving: 300 calories, 2g
protein, 10g fat, 50g fat.
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Per Serving (excluding unknown items): 243 Calories; 6g Fat (20.5% calories
from fat); 3g Protein; 50g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 3 Other
Carbohydrates.
NOTES : From "From A Traditional Greek Kitchen"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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