Halvah

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* Exported from MasterCook II *

 

Halvah

 

Recipe By : Aphrodite Polemis

Serving Size : 6 Preparation Time :0:00

Categories : Greek

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 Cups Water

1 Cup Honey

3 Whole Cloves

1/2 Cinnamon Stick

1 Sliver Of Lemon Peel, About 1 " Long

1/4 Cup Olive Or Vegetable Oil

3/4 Cup Uncooked Farina®

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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NOTES : From " From A Traditional Greek Kitchen "