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LOCATION: Recipes >> Candy >> Halvah 01

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Halvah

3 c water
2 c granulated sugar
1 cinnamon stick
3 whole cloves
1 lemon (peel only)
1/2 c butter
1 c coarse semolina or farina
4 tb pine nuts
2 tb blanched, chopped almonds
3 tb whole blanched almonds

Combine the water, sugar, cinnamon stick, cloves, and lemon peel
(or 1 tablespoon lemon juice) in a heavy saucepan and bring to a
boil. Boil for 10 minutes, then cool.

Meanwhile, slowly melt the butter in a heavy saucepan, and cook
for several minutes, without browning. Stirring constantly with a
wooden spoon, slowly add the semolina or farina. Cook over low heat
until the mixture turns a golden chestnut color; do not brown. Add
2 tablespoons of the pine nuts and chopped almonds and continue
cooking 1 more minute.

Remove cinnamon stick, cloves, and peel from the cooled syrup.
Gradually add the syrup to the semolina mixture, stirring with a
long-handled wooden spoon; the mixture will bubble furiously. Cook
over the lowest possible heat until the syrup has been absorbed
and the mixture thickens. Remove from the heat and drape with a
clean towel for 10 minutes. Turn into a mold, spreading with a
knife or a spatula. Cool, then reverse onto a serving platter,
sprinkle with cinnamon, and garnish decoratively with the remaining
pine nuts and the whole almonds. Cut into small, diamond-shaped
pieces.

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