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!
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!
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