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home > recipes > dessert > semolina halva from naxos island
from Greece Semolina halva from Naxos island, offering great taste thyme honey, and that makes a difference in the recipe, Naxos produces the best thyme honey! The materials for halva 350 gr. fine semolina 200 gr. canola 1 cup dried fruit variety for the syrup 1250 ml. water 400 gr. sugar 250 gr. thyme honey 1 tsp lemon zest 1 cinnamon stick 6-7 cloves Directions the syrup Boil all ingredients for the syrup until it begins to boil. Remove with a spoon the foam to be created. Remove the spices and keep the syrup warm. the halva In a heavy-bottomed saucepan, add the canola to burn. Add the semolina and nuts and roast, stirring constantly until you get a nice brown color of the semolina. Remove the pan from the heat and add the hot syrup in a dose. NOTE: The mixture will begin to boil constantly, you have next to the lid and cover it! Leave it covered a few seconds and then stir the halva until absorbed all the syrup. Pour the halva in shape and let cool for at least 1 hour. Serve with plenty of cinnamon! Traditional Greek Recipes www.en.funkycook.gr/

Semolina Halva from Naxos Island


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keyword: semolina
keyword: halva
keyword: naxos
keyword: island
ethnicity: greek
recipes for dessert
recipes by eva.monohari
Email Address:
(posted March 5, 2012)

from
Greece

Semolina halva from Naxos island, offering great taste thyme honey, and that makes a difference in the recipe, Naxos produces the best thyme honey!

The materials

for halva
350 gr. fine
semolina
200 gr. canola
1 cup
dried fruit variety

for the syrup
1250 ml. water
400 gr.
sugar
250 gr.
thyme honey
1 tsp
lemon zest
1
cinnamon stick
6-7 cloves





Directions

the syrup
Boil all ingredients for the syrup until it begins to boil.
Remove with a spoon the foam to be created.
Remove the
spices and keep the syrup warm.

the halva
In a
heavy-bottomed saucepan, add the canola to burn.
Add the
semolina and nuts and roast, stirring constantly until you get a nice brown color of the semolina.

Remove the
pan from the heat and add the hot syrup in a dose.

NOTE: The mixture will begin to
boil constantly, you have next to the lid and cover it!
Leave it covered a few seconds and then stir the halva until absorbed all the syrup.

Pour the halva in shape and let cool for at least 1 hour.

Serve with plenty of
cinnamon!

Traditional Greek Recipes
www.en.funkycook.gr/






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