Greek Semolina Halva
This vegan Greek halva dessert is a Lenten classic in Greece, but it's also a perfect recipe for those with dietary requirements right through the year!
- DF VG VE
Lent is traditionally a fasting period in Greece, where the Greek Orthodox church still has a lot of power over the country’s traditions. From Shrove Tuesday to Easter Sunday we traditionally wouldn’t eat dairy, as well as abstaining from meat and fish (but not shellfish). But that doesn’t mean no enjoyable meals! No, in fact, a whole Greek cuisine has sprung up around the culture of fasting - Greek fasting food is called Ladera, or Lathera - food that is full of veggies and made with olive oil, containing no meat or dairy products.
This is the healthy heart of the Mediterranean diet (although this recipe doesn’t necessarily uphold this principle). This Greek semolina cake recipe is unusual but very authentic and moreish - I definitely urge you to try it.
Lenten fasting is no longer a chore, thanks to the advent of dairy-free cakes! This semolina halva recipe is easily one of my all-time favorites – it’s dairy-free, egg-free, and butter-free but still manages to be decadent and absolutely delicious. Not only that, but it also makes for an excellent hosting choice as it is vegan-friendly so you can guarantee your plant-based guests will approve. Plus, if you’re not adhering to any fasting constraints you can go ahead and enjoy semolina halva to your heart’s content!
Ingredients
Tips
For the best texture, try combining fine and thick semolina together in equal parts. This combination ensures that your halva will have unbeatable consistency.
If you love almonds, then adding 50g of raw peeled and crushed almonds to your sautéed semolina will be an absolute delight for the taste buds!
Directions
You will need about 20 minutes to make 12 servings of this recipe, which has approximately 472 calories each. Make sure you have all the ingredients and follow these 6 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Heat the sunflower oil in a deep non-stick pot, then lightly sauté the semolina over medium to low heat for 8 minutes.
Carefully stir with a wooden spoon until the mixture turns to a golden brown hue. Take caution, semolina can easily become overcooked and charred!
Subsequently, add the sugar, water, cinnamon, cloves, raisins and lemon zest to the mixture while stirring continuously on medium-low heat.
After about 10 minutes, the mixture will begin to firm up.
Carefully transfer the mixture to an approximately 22cm cake pan and use a spoon to create your desired shape.
Allow it to cool for a few hours, then carefully remove the cake from the pan. Top with cinnamon and indulge in its deliciousness!
Watch it step-by-step!
Greek Semolina Halva
This Greek Halva Dessert recipe is just one of my favourite recipes of all time. It’s so tied to the Easter period for me (although I now happily make it year-round).
Comments are moderated to avoid spam. Your email address will never be published!
I looooove this desert! My Greek neighbor makes it quite often. Didn’t realize it’s so easy to make.
Nice recipe. Just made it and used small cups instead of the suggested cake pan. My boys loved it!!!
I tried this recipe with the ground almonds and reduced the sugar to 200g. A delicious treat with a lower sugar content and protein added. Still tastes so good! Thanks
Comments