Greek semolina halva is a fragrant, dairy-free dessert made by toasting semolina in olive oil, then stirring in warm orange-and-cinnamon syrup. Raisins and toasted nuts add sweetness and texture to this simple stovetop treat.
The finished halva can be spooned into bowls while warm or pressed into a mold and sliced once cool. Its gentle orange aroma makes it a lovely finish to a Mediterranean meal.
Why You’ll Love Greek Halva
- A no-bake stovetop dessert.
- Made without eggs or dairy.
- Warm orange and cinnamon flavor.
- Easy to make ahead and slice or spoon.
Ingredient Notes
Fine or medium semolina creates a tender texture; coarse semolina gives more bite. Olive oil is traditional, though a neutral oil can be blended in. Orange peel, cinnamon, raisins, almonds, and walnuts add Mediterranean character.
How to Make Greek Semolina Halva
- Simmer water, sugar, orange peel, and cinnamon to make an aromatic syrup.
- Toast semolina gently in olive oil until golden and nutty.
- Carefully add the hot syrup to the toasted semolina.
- Stir until thick and the mixture pulls away from the pan.
- Fold in raisins and nuts.
- Rest, then spoon into bowls or press into a mold.
Serving Suggestions
Serve with Greek coffee, orange slices, or a few extra toasted nuts. It makes a gentle finish after Turkish menemen, Lebanese mujadara, or Catalan escalivada.
Tips for Smooth Halva
- Use medium-low heat when toasting semolina so it colors evenly.
- Stir constantly once the syrup is added.
- Add syrup carefully because the mixture can bubble vigorously.
- Let halva rest before molding so the texture firms.
- Toast nuts separately for the best flavor.
Variations
Use lemon peel instead of orange, add cloves or cardamom, or replace raisins with chopped dried apricots. Pistachios, pine nuts, or hazelnuts can replace some or all of the almonds and walnuts.
Storage
Cool halva promptly and store it in an airtight container. Keep it at room temperature for up to 2 days, or refrigerate for up to 5 days for a firmer texture. Bring refrigerated halva closer to room temperature before serving.
Frequently Asked Questions
Can I use butter?
Yes, butter can replace part or all of the olive oil, although the dessert will no longer be dairy-free.
Why did my halva turn lumpy?
The syrup may have been added too quickly or the mixture was not stirred continuously. Whisk or stir firmly while adding the syrup in a slow stream.
Can I reduce the sugar?
Yes, but sugar contributes to the syrup structure and final texture. A modest reduction works better than removing a large portion.
Can I serve it warm?
Yes. Spoon warm halva into bowls, or cool it for 30–60 minutes before pressing it into a mold.
Greek Semolina Halva Recipe
Ingredients
Method
- Simmer water, sugar, cinnamon stick, and orange peel for 5–8 minutes. Keep hot.
- Warm olive oil in a heavy saucepan. Add semolina and toast over medium-low heat for 8–10 minutes, stirring constantly.
- Carefully pour in the hot syrup while stirring.
- Cook 5–8 minutes until thick and pulling away from the pan.
- Remove cinnamon and orange peel. Fold in raisins and nuts.
- Rest 30 minutes, then spoon into bowls or mold and dust with cinnamon.
- Nutrition is an estimate and varies with sugar, oil, nuts, portion size, and toppings. This recipe is for general cooking information, not medical or dietary advice.
Video
Notes
Soft, fragrant & full of winter spices. Made with fresh orange, cinnamon, raisins and crunchy nuts. Pure comfort in 4 simple steps!