Halvas

Description
Semolina and almond cake
 * Serves 8 persons!

Ingredients

 * 1 cup olive oil
 * 2 cups coarse semolina
 * 3 cups sugar
 * 4 cups water
 * 100 g blanched almonds
 * 2 tablespoons of cinnamon

Directions

 * 1) The traditional golden formula for halva is counting 1, 2, 3, 4.
 * 2) What this means is 1 cup olive oil, 2 cups coarse semolina, 3 cups sugar and 4 of water.
 * 3) Nowadays, people reduce the amount of sugar from 3 to 2 cups and also instead of olive oil they may use sunflower seed oil.
 * 4) You will also need 100 g blanched almonds and 2 tablespoons of cinnamon for sprinkling on top.
 * 5) Put the oil in a large saucepan on a medium heat and when it is almost smoking hot gradually add the semolina, stirring continuously until it turns light brown.
 * 6) Reduce the heat, add the almonds and brown together, stirring - it is a matter of taste how brown you will let it get.
 * 7) In the meantime, dilute 2 cups of sugar in the water and boil for 3 – 4 minutes.
 * 8) Withdraw the semolina from the heat, and add the hot syrup while stirring.
 * 9) Return to a gentle heat and keep stirring until the mixture looks smooth.
 * 10) When almost all the moisture has been absorbed add the remaining sugar.
 * 11) Cover the halva with a clean tea towel and let it stand for 10 minutes to absorb moisture.
 * 12) Empty it into a fluted mould or a cake tin, and when cold unmould onto a platter and dust all over with cinnamon.