Ingredients
1⁄2 cup olive oil
1⁄2 cup corn oil
2 cups semolina, 1½ cups coarse and 1⁄2 cup thin
1⁄2 tsp ground cloves
1 tsp cinnamon powder
¼ cup raisins
1⁄2 cup almond slivers
3 cups sugar, or 2 cups sugar and 1 cup honey
4 cups water
1 cinnamon stick
lemon zest, from 1 lemon
1 whole clove, optional
Preparation
In a saucepan add sugar, water, cinnamon stick, lemon zest, and whole cloves. Bring to a boil over high heat. Boil until sugar is dissolved and syrup thickens slightly. Set aside but keep warm.
Preheat oven to 356 degrees F.
Roast almond silvers in the oven for 5 to 10 minutes, shaking occasionally to prevent burning. Set aside.
In a large pot, heat oil and add semolina gradually. Stir constantly using a wooden spoon to allow oil absorption by semolina. When mixture starts to bubble turn heat down and allow to toast until golden. Do not over toast or semolina will be bitter.
Remove pot from heat and pour in the warm syrup. Remove lemon peel, cinnamon stick, and whole cloves. Stir with a wooden spoon. Add cinnamon powder and ground cloves.
Cook halva while stirring until mixture thickens and pulls away from the sides of the pan. Remove from heat and sprinkle raisins and half of roasted almonds.
Cover halva with a towel and rest for 10 minutes. Pour the mixture into a pudding mold or into separate bowls. Allow to cool further for 1½ hours. Garnish with more cinnamon powder and rest of almond slivers. Serve and enjoy!
