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!
In a deep non-stick pot add the sunflower oil and sauté the semolina for 8 minutes over medium to low heat.
Stir constantly with a wooden spoon until it becomes golden brown. Be careful, semolina burns easily.
Continue by adding the sugar, water, cinnamon, cloves, raisins and lemon zest and keep stirring in medium to low heat.
After approximately 10 minutes, the mixture will thicken.
Transfer the mixture to a cake pan (approx. 22cm) and press it with a spoon to give it a nice shape.
Let it cool for a few hours and remove it from the cake pan. Sprinkle it with cinnamon and enjoy.
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