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				HALVAS
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                        (Semolina and Almond Cake)

Ingredients

The traditional golden formula for halva is counting 1, 2, 3, 4.
What this means is:

1 cup olive oil
2 cups coarse semolina
3 cups of sugar
4 cups of water.

Nowadays, people reduce the amount of sugar from 3 to 2 cups and also instead
of olive oil they may use sunflower seed oil.

You will also need:

100 gr. blanched almonds
2 tablespoons of cinnamon for sprinkling on top

Serves 8

o Put the oil in a large saucepan on a medium heat and when it is almost
  smoking hot gradually add the semolina, stirring continuously until it
  turns light brown.
o Reduce the heat, add the almonds and brown together, stirring - it is a
  matter of taste how brown you will let it get.
o In the meantime, dilute 2 cups of sugar in the water and boil for 3-4
  minutes.
o Withdraw the semolina from the heat, and add the hot syrup while stirring.
o Return to a gentle heat and keep stirring until the mixture looks smooth.
o When almost all the moisture has been absorbed add the remaining sugar.
o Cover the halva with a clean tea towel and let it stand for 10 minutes to
  absorb moisture.
o Empty it into a fluted mould or a cake tin, and when cold unmould onto a
  platter and dust all over with cinnamon.