How To Make Halva | Really Easy Greek Halva Recipe
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- čas přidán 25. 08. 2024
- In this simple and easy to follow video I'll show you step-by-step how to make halva. This is a traditional Greek halva recipe that is vegan friendly and lent suitable for Greeks. With only a handful of ingredients, this easy to make Greek dessert is very easy to make and in less than half an hour.
*** For those with nut allergies simply omit the walnuts.
*** For best cutting and serving results, let your halva cool completely before cutting.
INGREDIENTS LIST
* 2 cups semolina
* 3/4 cup vegetable oil
* 2 cups sugar
* 2 cups water
* 1/2 lemon zest
* 1 cinnamon stick
* 2 tsp. ground cinnamon
* 3/4 cup chopped walnuts
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Great recipe Ken , you're right it is very simple . Thank you for sharing . Cheers from Australia
Nice one, Ken, because you put less sugar and oil in --- I learnt it as 4-3-2-1 : 4 cups water, 3 cups sugar, 2 cups semolina and 1 cup oil and of course it was delicious but I like your recipe. I'd like to add that once it has cooled completely, putting it in the fridge and serving it nice and cool is, for me at least, heaven! Bravo sou, Ken!♥
That was my dad’s favorite quick desert! He liked it serve hot as soon as it was done in a bowl with some pecans and cinnamon over it and of course a big glass of ice water. Then the rest I would plate up and cut into pieces for the next day! Thank you for the wonderful memories.
🙏🏼🙏🏼🙏🏼
Ken! ..... Yes!, finally, a recipe for halva ( or halowa, as I was raised to call it ). This is such a treat, though I have always taken it sparingly, given its high sugar content. I'll be substituting raw sugar for the white, and hopefully will suffer no adverse change to the taste ( I don't think I will ). As always, all the best from Australia mate. Thanks.
Awesome!!! Thanks very much..... 🙏🏼🙏🏼🙏🏼
I really like the way you communicate! I can’t wait to try this!
🙏🏼🙏🏼🙏🏼
This looks great Ken. I’ve made this before. I found my recipe from a really old Greek cookbook that uses a little milk in the simple syrup and butter instead of oil to toast the semolina. Love this rustic sweet dessert!
You and me both Mike!!!
Bravo Ken irs lovely I used olive oil margarine with a little olive oil instead of normal oil it's great, thank u so much for all your recipes
Thanks very much Eleni!!! 👍🙏🏼✌️❤️💪🙌
Bravo 🎉 i love
Thank you!!! 🙏🏼🙏🏼🙏🏼
thanks
Sorry you have answered my question thank-you have a great Easter💙💙💙
Thank you!!!! 🙏🏼🙏🏼🙏🏼
Delicious!!!
Thank you for sharing! X
Thank you very much Christine for your comments and kind words!!! Very much appreciated.... 👍🙏🏼💪✌️❤️🙌
Like like like !
Hey Hi Hello 😀😀😀😀😀
Happy Greek Easter.
Thank YOU Karen:-))))
THANK-YOU for your receipt i was going to ask you if i could use almond because one of my n
You’re welcome Angela:-)))
traditional greek desert goes well with greek coffee
100% Dora....
That's an Indian desert! We use ghee and just add sugar after semolina and not sugar syrup. End it with loads of nuts like almonds, pistachios and some raisins and some saffron water for the color. So lovely to see different cultures crossing paths!
So very true Mansi!!! 🙏🏼🙏🏼🙏🏼
Greeks don't garnish? Ela, re Ken! Olives or parsley on tzatziki, parsley and flowers on Easter eggs....I could go on. The Greeks INVENTED garnishing! 😊
I have to use polenta instead of semolina being a coeliac.
Ken i am familar with Halva. It is sold in most stores that carry Arabic food Staples and i have had it in the Middle East but i have never made it myself You are right it is sinful and additive lol My question is do you refridgerate it after you make it to set it or just leave it to thicken on the counter? Thanks Ke,n. Another quick and delicious recipe
Hey Nancy,
Great to hear from you as always:-)) You can do whichever. Boils down to how much room you have in your fridge LOL. Thanks again....
Cheers,
Ken🇨🇦
Many thanks!! I have to give it a try..lol
👍👍👍
Intestering video. There's a very similar recipe in Jewish cuisine that's also called Halva, but that one is based on sesame and is (to my palate anyway) nauseatingly sweet.
Very similar recipe Gayle. There’s a version of this in the Mediterranean, Middle East and North Africa....
I've seen this as far as Germany, but the german version is sunflower seeds
hey there...love your videos but i was wondering where you or your roots are or come from...Kalamata maybe?
Haha close. About an hour west of the olive capital of the world....
@@KensGreekTable im from around the Krokee area myself...we may be related
😂😂😂👍👍👍
Oph
Will any kind of semolina flour work?
I use a coarser semolina. If you do semolina flour, it will be like cement...
Ken Panagopoulos what kind should I get ?
I usually get the “whatsonsale” brand as long as it’s not too fine.... lol
Strange Halva that one 🤯
Kala Pasqua
The entire world knows about this Recipe
except some changes in methodology.
HELVA IS TURKISH AN OLD OTTOMAN RECIPE
Halva does not belong to ottoman Osmanliya ait degil herseye bir osmanli buda iyice abartildi osmanli fethettigi topraklarin begendigi yemekleri bunyesine alir damak tadina uygun hale getiridi zaten osmanlida yenicerilerde,cariyelerde,pasalarda,sultanlarin anneleride turk degil sonradan islami secmislerdir onlara goredir yemekler o yuzden turk yemekleri ile osmanli mutfagini karistirmayin diye bosuna soylemiyorlar,bir kere persler getirdi sekeri anadoluya o zamandan bu yana anadoluda tatli kulturu vardir ve seker farsca diye bilinir aslinda sanskritcedir,helva ve serbet arapcadir,helvayi da balkanlardan tut hint cografyasina kadar herkes yapar kendine ozgu yapar