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Halvah with Desiccated Coconut

Halvah with Desiccated Coconut

Ingredients:
4 cups water
2 cups sugar
200 g. butter
250 g. semolina coarse
150 g. desiccated coconut
A pinch of salt

Instructions:
Boil in a pot of water, the sugar and butter. Then, add slowly the semolina while you are mixing the mixture carefully so it will not lump. Once the mixture thickens slightly, remove from the heat and pour half of the desiccated coconut. Shake well and spread it immediately into a large baking pan. Sprinkle with the remaining coconut and let it cool. When it is cool enough, cut into any shape you wish.

Click here for the book of Father Epiphanios ''The cuisine of holy Mount Athos''.

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