If you thought halva/halwa is an Indian dish then you are wrong.As per wii,Halva has spread throughout Asia and Europe and is a part of several delectable cuisine.The rava kesari of South India has got relatives not just in Northern India(Sooji ka halva) but even in Greece or Azerbaijan etc.Each of these cuisine have own version but basically a halva is a halva and is a delightful hearty dessert mostly rich in fats.
Even in Greece there are several regional versions or versions based on the method of cooking like stove top or oven baked etc.Once such version have tried is the Halva Moraitikos from this site.I am not sure how the name came upon though a google search reveled that Moraitika is a resort in Corfu,Greece.Well,forget how the name came about, the halva was delightful.
Semolina (Rava/Sooji/Farina): 1/3 cup
Water: 1 cup
Butter: 2 tbsp
Sugar: 7 tbsp+/-
Blanched Almonds: 2 tbsp + chopped
In a thick bottomed pan,mix well water,butter and sugar.Stir till the sugar dissolves and bring to boil.Reduce to a simmer and add in semolina to the boiling water stirring well to prevent the formation of lumps.Add little cinnamon powder and chopped blanched almonds and let it simmer till the mix thickens and when the mix pulls away from the sides of the pan remove from the heat. Pour the entire mix into a greased pan and spread it evenly.Let it cool and then mark into squares or choice of shapes.Put a whole almond on each square/shape.
Take out and sprinkle cinnamon and sugar.I actually added little cinnamon while making the halva and so I sprinkled more cinnamon at the end and since The sugar I added was enough for me,I avoided garnishing the halva with sugar.
AWED:Greece, an event by DK and hosted by yours truly.
AWED:Greece officially,but I will be accepting Greek Vegetarian/Vegan entries till 4th April 2010 as I will be publishing the Round up on Monday,5th April 2010.