Ingredients

The following ingredients have 4 Servings
  • 1 cup olive oil
  • 2 cups semolina flour
  • 2 cups sugar
  • pinch salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup toasted pistachio nuts, roughly chopped
  • 4 cups hot water

Instruction

  • Heat the olive oil in a medium saucepan. Add the semolina and cook on medium-high heat, stirring frequently, for about 5 minutes, or until fragrant and starting to color.
  • Add the sugar, salt, cinnamon, and nuts and continue stirring. Cook until the mixture darkens, for about 10-15 minutes, but do not let it burn.
  • Turn the heat to low and carefully add the hot water--the mixture will bubble and steam rapidly. Cover the pot to prevent splattering (and to avoid burning yourself), and when the steam has subsided, remove the lid and stir until the mixture is thick and pulls away from the sides of the pan.
  • Spoon into a bundt pan, or into individual bowls or ramekins. Once cool, it should feel like firm jello. To unmold, turn over pan onto a plate when cool. These halvah cakes will keep for up to 4 days at room temperature in an airtight container. Wipe up any excess oil before serving.