weather 28°C / 82°F Rethymno

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  • 1 cup semolina
  • 100 gr blanched almonds
  • ½ cup oil
  • Cinnamon
  • 1 ½ cups sugar
  • Zest of a lemon
  • Zest of a lemon


Heat the oil in a pan and add the semolina. Mix well until the semolina begins to roast and take on a dark brown colour. In another pan, boil the water with the sugar, stirring it for about 5 minutes until the sugar has dissolved and then add the lemon zest. When the syrup is ready add it slowly to the pan containing the halva, and let it boil for a little while until the semolina has absorbed it. At the same time, add the almonds. Cover the halva with a clean tea towel and let it cool. Serve dusted with the cinnamon.

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