Greek Halvas with Toasted Semolina and Walnuts

What you need

• 1 l (4 1/4 cups) water
• 600 g (3 cups) granulated sugar
• 2 cinnamon sticks
• 1 piece orange peel, a wide strip, no white pith
• 125 ml (1/2 cup) olive oil
• 125 ml (1/2 cup) sunflower oil
• 350 g (2 cups) coarse semolina
• 50 g (1/2 cup) walnuts, roughly chopped
• 50 g (1/2 cup) slivered almonds
• 1 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Put the water, sugar, cinnamon sticks and orange peel in a saucepan over medium-high heat and stir until the sugar dissolves.

2. 2

   Boil the syrup gently for 10 min, then take it off the heat and let it cool while the semolina toasts. Lift out the cinnamon sticks and peel.

3. 3

   Lightly oil a 25 cm (10 in) ring or bundt mold.

4. 4

   Heat the olive oil and sunflower oil in a wide, deep pot over medium heat.

5. 5

   Add the semolina and stir constantly with a wooden spoon. It will bubble at once.

6. 6

   Keep stirring until the semolina turns a deep golden brown and smells nutty, 10-12 min.

7. 7

   Stir in the walnuts and almonds for the last 2 min of toasting.

8. 8

   Take the pot off the heat. Pour in the syrup slowly, standing back, as it spits hard at first.

9. 9

   Return the pot to low heat and stir until the mixture thickens and comes away from the sides in one mass, 5-10 min.

10. 10

    Spoon the halvas into the mold, press it down and smooth the top.

11. 11

    Leave it to cool for 30 min, then chill for 1 hour until firm.

12. 12

    Turn the halvas out onto a plate, dust with the ground cinnamon and cut into slices.

Imported from souvlakiforthesoul.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.