Salonica Halva with Varsano Variations

Salonica Halva

  • Ingredients

    • ½ cup almond meal (blanched almonds finely ground)
    • 6 Tbsp unsalted butter
    • 1 cup coarse semolina flour
    • 1 ½ cups milk
    • 1 cup sugar
    • Cinnamon to taste
    • Vanilla extract to taste
  • Directions

    1. Melt butter in a large pot over medium-low heat, and then add the almonds. Cook, stirring, until the almonds are golden brown.
    2. Stir in the semolina and lower the heat. Stir over a very low heat for about 30 minutes.
    3. In another saucepan bring the milk to a boil and add the sugar and vanilla extract. When the sugar has melted, add this to the semolina and almonds, and return to the heat. Reduce to simmer and cover the pan tightly.
    4. Simmer for approximately 30 minutes until all the liquid has been absorbed. Press the halva into a mold, bread pan, or several small ramekins.
    5. Let cool, then flip upside down and tap gently to release halva onto serving plate.  Sprinkle with sugar and cinnamon.
  • Varsano Variations

    • Sprinkle with shaved chocolate and finely chopped toasted hazelnuts or almonds