Halva Simigdalénios — Semolina Halva

First, prepare the syrup. In a medium saucepan, combine the water, sugar, cinnamon stick, and orange zest. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and keep warm.

In a large, heavy-bottomed pot, heat the Greek Extra Virgin Olive Oil over medium heat.

Add the coarse semolina to the hot oil. Stir constantly with a wooden spoon for 8-10 minutes, until the semolina turns a golden brown color and smells nutty. Be careful not to burn it.

Carefully and slowly pour the warm syrup into the semolina, stirring continuously. The mixture will bubble vigorously, so be cautious.

Reduce the heat to low and continue stirring until the semolina absorbs all the liquid and pulls away from the sides of the pot, about 5-7 minutes. It should be thick and firm.

Remove the pot from the heat. Cover the pot with a clean kitchen towel and then place the lid on top. Let it rest for 15-20 minutes. This allows the semolina to steam and fully expand.

Spoon the halva into a decorative mold or individual serving bowls. Press down gently to compact it.

Allow the halva to cool completely at room temperature, for at least 1 hour, before inverting onto a serving plate if using a mold.

Garnish with ground cinnamon and chopped walnuts before serving. Enjoy!