Ingredients:
2 cups of semolina
1 cup of oil
2.5 cups of sugar
4 cups of water
½ cup of raisins
1 cinnamon stick
1 Peel of lemon or orange
Instructions:
In a wide pot, heat the oil and sauté the semolina until it gets browned. Remove the pot from the stovetop and cover it with a wet towel. Prepare the syrup: boil the water with the sugar, the cinnamon and the peels until it is curdy enough. Remove the cinnamon stick and the peel and pour the syrup in the pot. Mix continuously by using a wooden ladle, in low temperature, until the halva is curdy enough. Serve it in bowls or in a cake tin.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
